X

Vetri Foundation | Private Dining & Parties | Gifts

about

Amis brings the quintessential Roman-style trattoria to Philadelphia’s Center City neighborhood. Opened in 2010 by Vetri Family partners Jeff Benjamin and Chefs Marc Vetri, Brad Spence and Jeff Michaud, Amis has cemented its place as one of the city’s premier dining destinations, garnering high praise from such publications as the Philadelphia Inquirer (three-out-of-four-bells) and Bon Appetit magazine (“Top 10 Places for Pasta in the U.S.”), and from the crowds of regular guests who pack its dining room nightly for dinner and weekends for brunch.

Lively, comfortable and convivial, dining at Amis is perfect for a variety of occasions, boasting a share-plates menu of house-made pasta, salumi, farm-fresh meats and peak seasonal vegetable dishes, perfect for sharing while celebrating with friends and family, or a meal out with someone special. Be sure to ask about our “Beast of Amis” menu too. These special dishes feature whole animals—birds, hogs, fish and even full sides of beef.

bruschetta

stracciatella with plums and basil 9

mortadella mousse 8

eggplant caponata 8

bufala ricotta and black pepper 9

salumi

(all salumi is housemade)

salami del giorno with onion marmalade 8

mortadella with hazelnut honey 8

pork liver terrine 12

mixed salumi plate 16

formaggi

bufala mozzarella with heirloom tomatoes and pistachio 12

baked pecorino with almond honey 10

marinated olives  7

antipasti di pesce

octopus with chickpeas and peppers 12

swordfish meatballs with creamy polenta
and pine nuts 10

Amis clam bake 12

antipasti di carne

Sal’s old school meatballs with tomato potato 10

pork fennel sausage with peperonata  12

quail with charred polenta and cherry agrodolce 12

il quinto quarto (the fifth quarter)

almond dusted sweetbreads with
fennel marmalade 12

grilled veal tongue with pepper mostarda 11

tripe alla romana (roman tripe stew) 9

antipasti di verdure e instalate

escarole salad with apples and radishes 8

fried cauliflower with pecorino and salsa rossa 9

cucumber salad with ricotta and toasted sesame  9

pasta

tonnarelli “cacio e pepe” with pecorino
and black pepper 14

rigatoni all'amatriciana  16

bucatini with jalapeno and almond pesto 16

eggplant lasagna with tomato conserva 18

paccheri with swordfish and eggplant fries 18

fettuccine with corn and scallion   16

secondi

striploin with mushrooms and chimichurri  28

skate wing with charred corn and basil 26

pork chop parmesan 26

roasted lamb shoulder with potatoes 22

scallops with faro and melon 28

lemon chicken 24

contorni

fried brussels sprouts and lemon 8

roasted potatoes 5

polenta with brown butter 6

jersey corn and heirloom tomatoes   10

dolci

Mom-Mom’s rice pudding 8

olive oil cake with blueberries and black pepper whipped cream 10

whole wheat coffee cake with plums and whipped cream 10

belgian style waffle with nutella, vanilla semifreddo and toasted hazelnuts 10

“tartufo al bacio” chocolate and hazelnut semifreddo with amarena cherries 10

 

 

COCKTAILS

Amis Punch.                                                                               9

aperol/tito's/lemon

Mardini.                                                                                     12

bluecoat barrel aged/nardini acqua di cedro/dry vermouth

Miele Pompelmo.                                                                    11

bourbon/honey/grapefruit

Ruby Daisy.                                                                               11

   tequila blanco/limoncello/fresh raspberries/tonic

Cacciavite.                                                                                 10

campari/meletti anisetta/orange

Zio Buck.                                                                                    11

kinsey rye/ginger/lemon

Piccante.                                                                                    12

   tequila reposado/honeydew/longhot pepper

A la Moda.                                                                                 11

   bourbon/demerara/bitters

Melone.                                                                                       11

penn rye/aperol/cantaloupe/st. germain

SPARKLING COCKTAILS

Summer Fruit Bellini - 10
strawberry-rhubarb/prosecco

Alto - 12
prosecco/ginger/blood orange bitters

Granita - 10
prosecco/red wine granita

 

HOUSE MADE SODAS

Amarena Cherry Soda - 4

Summer Fruit Soda - 4

VINI SPUMANTI (gls./btl.)

Cuvee Beatrice, Prosecco NV - 9 / 41
bubbles/apple/crisp/dry; Veneto

Lini, Lambrusco NV “Labrusca” 12 / 54
fizzy red/tart/blackberry/grape/dry; Emilia-Romagna

Montalbera, Bollicine Roseus Vino Brut Rose NV  - 13 / 56
strawberry/raspberry /rose petal; Piedmonte

VINI ROSATO

DiGiovanna, Rosato di Nerello Mascalese ’13 - 12 / 54
fresh/dry/raspberry/strawberry; Sicilia

VINI BIANCHI

White Table Wine                                                                              7 / 20

available by 5OOml carafe

Adelina/Vetri, “Maialoso” Arneis ’13                                        11 / 49

   vetri family exclusive/baked quince/hazelnut; Australia

Fattoria San Lorenzo, “Il Casolare” ’13                                     11 / 49

verdicchio/melon/green olive/sea spray; Marche

Vestini Campagnano, Pallagrello Bianco ’12                           9 / 43

   Pear/peach/thyme notes; Campania

Principe Pallavincini, Frascati,  ’14                                             10 / 45

   malvasia/trebbiano blend/fresh/ green apple; Lazio

Tre Monte, “Vigna Rocca” Albana ‘13                                        14 / 64

   dried apricot/lavender/rosemary/full; Emilia-Romagna

 

Anselmi, “San Vincenzo” Garganega  ’13                                  12 / 54

    apricot/golden apple/minerals; Veneto

 

VINI ROSSI (gls./btl.)

Red Table Wine                                                                                    8 / 23

available by 5OOml carafe

Accornero, ‘CampoMoro’ Barbera '11                                         10 / 45

   barbera/freisa blend/red plum/vibrant; Piemonte

Le Cantine di Indie “Polpo Rosso” Nerello Mascalese ’13    13 / 59

bright cherry/earthy/delicate; Sicily

Ippolito, “Liber Pater” Ciro, ‘12                                                     13 / 59

   ancient grape/currants/violets/licorice/soft oak; Calabria

Le Piane “Maggiorina”  13’                                                               15 / 68

nebbiolo blend/cherrys/violets/spice; Piemonte

San Bonifacio, Monteregio di Massa Marittima '09               13 / 59

coastal sangiovese/cab franc/syrah/oak spice; Toscana

Copertino, Riserva '07                                                                        11 / 49

   negroamaro/dates/wild herbs/barnyard; Puglia

Cantine Due Palme “DonCosimo” ’11                                            11 / 50

primitivo/supple/mocha/baked dark fruit; Puglia

 

BIRRE

DRAFT:

Victory” Braumeister Pils”   5.5%                                          6

hoppy/grapefruit/pepper; PA

Birra del Borgo “Caos”  7.5%                                                 10

   sour wild ale/gentle sharpness/fruity nose; Italy

Boulevard Hibiscus Gose  4.2%                                             7

effervescent/sweet and sour/dried hibiscus; MO

Yards, Sons of Ben Rowdy Style Ale  5.7%                            6

tropical fruits/sweet maltiness/hint of pine; PA

Pizza Boy, Grenachelands Saison   8.2%                               7

    grenache grapes/aged in cherry wood; PA

 

ITALIAN BOTTLES:

Menabrea, Bionda  5%                                                                           8

   lemongrass/citrus/brioche; Piemonte

Brewfist,  Spaceman IPA  7%                                                              10

  west coast meets italia/ citrus/dank/ Lombardia

Amarcord/Brooklyn, Ama Bruna  7.6%                                          12

    abbey dubbel/ toffee/chocolate/cinnamon; Marche

 

 

US & INTERNATIONAL BOTTLES:

 

Lagunitas Pils  6.2%                                                                      7

    grassy/floral/brioche;  CA

Brasserie Dupont, Saison  6.5%                                            12

farmhouse/citrus/pepper/quenching; Belgium

Stoudt’s Hefer-In-Wheat 5%                                                  6

   banana/coriander/lemon; PA

Yards, Brawler  4.2%                                                                 6

    english dark mild/pub session ale/dark malts; PA

River Horse, American IPA  5.7%                                           7

floral/lemongrass/biscuit;   NJ

Boulevard, Unfiltered Wheat  4.4%                                      6

   american style wheat ale/sweet malt/hint of citrus; MO    

Captain Lawrence Sun Block                                                 6

citrus/candied fruit/fresh wheat; NY

Petrus, Aged Pale  7.3%                                                             11

    sour ‘oud bruin’/oak aroma/earthy/dry; Belgium

Brooklyn, East IPA  6.9%                                                            6

    mild hops/ hints of grapefruit and blood orange; NY

Arcadia, Hop Mouth, Double IPA 8%                                     9

   floral/tropical fruit/earth; MI

Yards, George Washington Tavern Porter  7%                   6

    gw’s own recipe/molasses/smooth; PA

Great Lakes, Edmund Fitzgerald Porter  5.8%                     6

chocolate/coffee/hoppy; OH

Russian River, Damnation 7.7%                                                 14

belgian-style/strong golden ale; CA

Victory Golden Monkey 9.5%                                                       7

banana/clove/spice; PA

 

*Wine List, Draft List and Bottle list subject to change.

 

brunch cocktails

orange mimosa 10

limoncello collins (limoncello/mint/bluecoat gin)11

spring fruit bellini 10

bloody mary 9

bloody mary fra’ diavolo 9

freshly squeezed orange juice 5

freshly squeezed grapefruit juice 5

bruschetta

house made assorted bread basket  10

fava bean with smoked bacon and shaved pecorino 9

bufala ricotta with hazelnut honey 8

egg salad with charred scallions 8

mortadella mousse 8

antipasti

mozzarella with snap peas, mint and pickled red onion 12

baked pecorino with almond honey  10

classic warm salad with egg and pancetta   10

escarole salad with apples and radish   6

mixed salumi plate 16

secondi

bucatini with jalapeno and almond pesto 16

chitarra with 'nduja and spring onion 16

rigatoni with sausage and egg yolk 16

tonnarelli carbonara 16

jersey cannonball 10

gnocchi alla romana with chorizo sausage ragu and scallions 12

belgian waffle with salted butter semifreddo, hazelnuts, and maple syrup 12

polenta pancake with pecans, golden raisins, and maple syrup 10

braised san marzano tomatoes with farm eggs and basil 10

soft scrambled eggs with spinach and pecorino 12

polenta scrapple with sunny side up eggs 12

striploin steak with farm eggs 28

contorni

Nueske’s smoked bacon   6

roasted potatoes 5

polenta scrapple 6

dolci

Mom-mom’s rice pudding 8

olive oil cake with blood orange marmalade andwhipped cream 10

vanilla semifreddo with maple syrup and nuts 8

 

 

Christmas In July!

b47c37aa-78a7-49db-a189-c1ed0560b71e

Event: Feast of the Summer Fishes
Date/Time: Monday, July 27th, 6:30pm
Price: $65 plus tax and gratuity
($30 optional beverage pairing)

Our annual "Feast of the Seven Fishes" dinner is one of our favorite events that we have all year. We love it so much....we can't wait 5 long months for it to happen again! So Chef's Brad Spence and Andrew DiTomo are going to be recreating the 4-course seafood feast and incorporating all the delicious fresh produce that we just can't get in the frigid month of December! Seating will be limited so grab your close friend and family join us for a night of great wine and delicious seafood!

Event: Industry Night with Varga Bar and Founders Brewing Co.

Varga Bar Logo

Date/Time: Monday, March 2nd 10pm-2am
Price: Food is free and the booze is cheap!

It's everyone's favorite... breakfast for dinner!

Join us and our friends and neighbors from Varga Bar for a bacon and scrapple filled Industry Night!

menu sneak peak!
- fried chicken wings and waffles
- pork belly egg and cheese sliders
- Ned's world famous egg and potato salad
- fried scrapple sandwich
- breakfast cereal ice cream trio
and more!
Please bring a valid ID and current industry pay stub.

Event: Calabrian Wine Dinner with Vincenzo Ippolito

Vincenzo Vineyard

Date/Time: February 25th 6:30pm
Price: $85 plus tax and gratuity

Join us to celebrate the incredible culinary tradition of Calabria alongside some of the region's most important and historically significant wines. Vincenzo Ippolito of Ippolito 1845 Winery will be our host and guide for the night, sharing insights into the region's delicacies, stories of the area's culture and traditions, and wine pairings utilizing his own estate's gorgeous Greco, quirky Pecorello, and fabled Ciro. Don't miss out on this opportunity to experience true "Ospitalita Calabrese"
at the hands of an amazing winemaker.

Experience the Beast of Amis

4ea8f66a5e9611e3b9491215d1bef216_8

Every week we breakdown a whole animal and use it to create a 3-course, a la cart meal.  It's not to be missed.  We have cooked sharks, pigs, lamb, crabs, ducks, goats, salmon, and more.  Join us for a fun and truly unique meal.

Follow us on instagram to see photos of our weekly creations.

Job Openings

Amis is always looking for energetic, motivated and talented staff. To see current openings, click here.

Phone: 215.732.AMIS(2647) | Email: amis@vetrifamily.com

Mon-Thu: 5-10pm | Fri-Sat: 5-11:00pm | Sun: 5-10pm
Sunday Brunch 10am-2pm

412 S. 13th Street & Waverly | Philadelphia, PA 19147 | Between Pine & Lombard

donates

Site by edgimo

Special Events & Parties

Amis offers a semi private platform:

  • 26 people seated
  • 30 standing cocktail reception

The entire restaurant is also available to be rented for a large event.
Full restaurant capacity:

  • 80 seated
  • 100 standing only cocktail reception

>> VIEW FULL DETAILS