Vetri Foundation   |   Private Dining & Parties   |   Gifts


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.


straccitella with herloom tomato and basil 9

mortadella mousse 8

eggplant caponata 8

imported bufala ricotta and black pepper 9


(all salumi is housemade)

salami del giorno with onion marmalade 8

mortadella with hazelnut honey 8

rabbit liver terrine 12

mixed salumi plate 16


frascati wine cheese with shallots and crackers 9

baked pecorino with almond honey 10

grilled scamorza with tomato marmalade and bread crumbs 12

marinated olives  7

antipasti di pesce

squid with potatoes and hot peppers 12

swordfish meatballs with creamy polenta
and pine nuts 10

cockles with chorizo and corn 12

antipasti di carne

Sal’s old school meatballs with tomato potato 10

pork belly with stone fruit 12

quail with cherries and grilled polenta 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

quinoa with roasted tomato, cucumber,mozzarella and mint 10


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

rigatoni all' amatriciana with jersey tomato 18

bucatini with jalapeno and almond pesto 16

fettuccine with corn and scallions 18

paccheri with swordfish and eggplant fries 18

eggplant lasagna with tomato conserva 16


striploin with charred spring onions 28

pork chop with braised escarole 26

zuppa de pesce 26

roasted cod with mushrooms and salsa verde 24

roasted lamb shoulder with potatoes 26

chicken al mattone with peperonata 22


fried brussels sprouts and lemon 8

roasted potatoes 5

polenta with brown butter 6

corn and tomato 8


Mom-Mom’s rice pudding 8

olive oil cake with berries, whipped cream
and black pepper 10

salted butter semifreddo sundae with rhubarb marmalade and sbrisailona 8

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

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

sweet ricotta tart with blueberry 12


We also offer a Gluten Free Menu


Amis Punch - 9
aperol/tito's handmade vodka/lemon

Negroni Pompelmo - 12
espolon blanco/campari/carpano/grapefruit cordial

Blood and Soda - 11
famous grouse/cherry heering/vermouth

Ginginber - 12

Limoncello Collins - 11
limoncello/mint/bluecoat gin

Mandorla - 11
tito's handmade vodka/lazzaroni amaretto/pineapple

Rosmarino Gin Fizz - 11
plymouth sloe gin/limoncello/fresh rosemary

Cheechee - 10


Summer Fruit Bellini - 10

Alto - 12
prosecco/ginger/blood orange bitters

Granita - 10
prosecco/red wine granita


Amarena Cherry Soda - 4

Pineapple 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

Contadi Castaldi, Franciacorta Rose - 16 / 72
fresh/bright berries/apple and tropical fruit; Lombardia


DiGiovanna, Rosato di Nerello Mascalese ’11 - 11 / 48
fresh/dry/raspberry/strawberry; Sicilia


White Table Wine - 7 / 20
available by 5OOml carafe

Cesani, Vernaccia di San Gimignano '12 - 8.5 / 38
green apple/almonds/crisp; Toscana

Pietra Porzia, Frascati “Regillo” '12 - 11 / 49
roman classic blend/honeysuckle/soft yet crisp; Lazio

Fratelli Povero, Favorita '13 - 10 / 45
ripe pear/toasted hazelnuts/celery leaf; Piemonte

Fuso 21, Verdicchio di Matelica'13 - 12 / 54
green olive/melon/white peach/sea spray; Marche

Branciforti, Grillo' 12 - 12/54
meyer lemon/green mango/key lime/juicyfruit; Sicillia

Donnafugata, 'Anthilia' - 12 / 54
catarratto blend/orange blossom/lime zest; Sicilia

Ellena Giuseooe, Nascetta'11 - 14 / 61
ultra rare grape/white flowers/orchared fruit; Piemonte

Monte Faliesi, Greco DI Tufo'11 - 14 / 61
anciant grape/full-bodied/cantaloupe/honeysuckle; Campania

Tre Monti, Albana “Vigna della Rocca” '12 - 12 / 54
peach/apricot/herbs/minerality; Emilia-Romagna

VINI ROSSI (gls./btl.)

Red Table Wine - 7 / 20
available by 5OOml carafe

Accornero, Barbera CampoMoro '11 - 10 / 45
barbera/freisa blend/vibrant/plum; Piemonte

Calatroni, Pinot Nero'12 - 13 / 59
wild strawberry/cedar/spice; Lombardia

Feudo di Santa Tresa 'Purato' Nero d'Avola'13 - 10 / 45
organic/black cherry/licorice root/prune; Sicilia

Rosso dei Politici Montepulciano'12 - 9 / 47
cooked fruit/vanilla/soft edges; Abruzzo

San Martino, Aglianico del Vulture “Siir” '11 - 13 / 59
red raspberries/peppery/earthy; Basilicata

Petra, “Zingari” '10 - 12 / 54
super tuscan/cabernet/merlot/sangiovese; Toscana

La Braccesca, Rosso di Montepulciano’11“Sabazio” - 13/59
sangiovese/ripe cherry/subtle oak; Toscana

Cantele, Salice Salentino Riserva '10 - 10 / 45
negroamaro/fresh fig/wild herbs/baking spices; Puglia

*Reserve List Available Upon Request


Ithaca, Apricot Wheat Ale  4.9% - 6
light body/hint of apricot/fruity finish;NY

Stone, Levitation Ale 4.4% - 6
american amber/ rich malt/crisp hoppy finish; CA

Victory, halfway IPA 5.9% - 6
exclusive Vetri Family collaboration
double session IPA/ experimental hops

Yards, Thomas Jefferson Tavern Ale 8% - 6
complex/strong/honey/rye/historical recipe; PA

Dogfish Head, Red & White  10% - 10
belgian style  witbier/pinot noir juice/oak barrels; DE

Birra Menabrea, Bionda 12oz - 6
old school piedmontese pilsner/fresh; Piemonte

Ama Bionda, Amarcord 12oz - 12
golden/floral/fruity; Marche

Ama Bruna, Amarcord 12oz - 12
complex/toffee/chocolate/cinnamon; Marche

Allagash, White - 7
belgian-style witbier /coriander/lemon; ME

North Coast, Scrimshaw Pilsner - 6
subtle hop/crisp/dry finish; CA

Firestone Walker, Pivo Hoppy Pil - 6
floral/spicy/herbal/dry hopped; CA

Crispin, Cider - 6
orchard fresh/off-dry/crisp

Bell's Amber Ale - 6
toasted herbal hop notes/ light caramel; MI

Brasserie Dupont, Saison 12.7oz - 12
farmhouse/citrusy/quenching; Belgium

Ayinger, Braüweisse 17oz - 9
wheat/lemony/tart and dry; Germany

Lindemans Cassis - 14
lambic/fruity/black currant; Belgium

Petrus Aged Pale 11.2oz - 11
light sour nose/tart finish/dry; Belgium

Yards, Brawler - 6
session ale/malty; PA

Green Flash, West Coast IPA - 8
layers of hops/grapefruit/pine/floral aromas; CA

Russian River, Damnation 12.68oz - 14
Belgian strong ale/banana/pear/earthy hops; CA

Victory, Golden Monkey - 6
local heavyweight/tripel; PA


Allagash, Curieux 25oz - 33
Belgian-style tripel/aged in jim beam barrels; ME

Victory, V-12 25oz - 19
Belgian-style quadruple/hint of pear/apricot; PA

Dogfish Head Red & White 25oz - 22
belgian style  witbier/pinot noir juice/oak barrels; DE

Victory, Old Horizontal 22oz - 16
barleywine/honeyed malt/candied fruit; PA

brunch cocktails

orange mimosa 10

limoncello collins (limoncello/mint/bluecoat gin)11

summer fruit bellini 10

bloody mary 9

bloody mary fra’ diavolo 9

freshly squeezed orange juice 5

freshly squeezed grapefruit juice 5


house made assorted bread basket 10

fava beans with pickled peppers and pecorino 9

bufala ricotta with hazelnut honey bruschetta 8

egg salad with charred scallions bruschetta 8

mortadella mousse bruschetta 8


frascati wine cheese with shallots and crackers 10

baked pecorino with almond honey 10

bufala mozzarella with charred asparagus, mint and

pickled red onions 12

classic warm salad with egg and pancetta 10

escarole salad with apples and radish 6

salumi misti 12

yogurt with strawberries and toasted almonds 8


bucatini with jalapeno and almond pesto 16

fettuccine with guinea hen ragu and snap peas 18

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 roasted mushrooms and pecorino 12

octopus with eggs, spring onions and potatoes 14

polenta scrapple with sunny side up eggs 12

strip loin steak with farm eggs 26


country time farms smoked bacon 6

roasted potatoes 5

scrapple 6


Mom-mom’s rice pudding 8

olive oil cake with strawberry, whipped cream
and black pepper 10

vanilla semifreddo with maple syrup and nuts 8


We also offer a gluten free brunch menu.

Experience the Beast of Amis


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.

Amis’ Brad Spence nominated for James Beard Award


For the second consecutive year, Amis chef and co-owner Brad Spence has been nominated for a James Beard award in the category of Best Chef: Mid-Atlantic. It's an award that Marc Vetri won in 2005. Vetri himself was nominated this year in the Outstanding Chef category.

The James Beard Foundation award winners will be announced on May 5 in New York. You can see the complete list of nominees here.

Sausage Fest, January 29 at Amis


The festivities will include a Yards tap takeover and as previously mentioned, a sausage eating contest. Zagat notes:

"Forget the crude cretins of Wing Bowl and get ready for an eating contest with real food pros. On Wednesday, January 29, Amis is holding an evening-long sausage fest. This bit of Restaurant Week counter-programming offers guests the chance to score three sausage-full courses for $19.99 per person, with $5 Yards beers available all night.

If you want entertainment along with your tasty meat, plan to be in the house at the 13th Street restaurant around 9:30 or 10 PM, when Spence and co. are hosting a covey of chefs for a sausage eating contest. Confirmed participants include Jennifer Carroll, Kevin Sbraga (Sbraga, The Fat Ham), Scott Schroeder (American Sardine Bar, South Philadelphia Tap Room), Jason Cichonski (Ela, The Gaslight), Brad Daniels (Osteria) and Lê of Hop Sing Laundromat."

Read the full article here.

Marc Summers loves Amis


"In the Philly area, I love everything and anything that Marc Vetri does. I'm at Osteria very often. I love Amis. I can't wait to check out the new pizzeria."

Check out the full interview here.

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