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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

straccitella with herloom tomato and basil 9

mortadella mousse 8

eggplant caponata 8

imported bufala ricotta and black pepper 9

salumi

(all salumi is housemade)

salami del giorno with onion marmalade 8

mortadella with hazelnut honey 8

rabbit liver terrine 12

mixed salumi plate 16

formaggi

pecorino trio 16

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

pasta

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

secondi

striploin with charred green onions 28

pork chop with pickled vegetable 26

scallops with farro and melon 28

grilled swordfish with escalivada 24

roasted lamb shoulder with potatoes 26

chicken spiedini with cucumber and peppers 20

contorni

fried brussels sprouts and lemon 8

roasted potatoes 5

polenta with brown butter 6

corn and tomato 8

dolci

Mom-Mom’s rice pudding 8

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

stone fruit cobbler with salted butter semifreddo 12

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

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

melon granita 8

 

We also offer a gluten free menu

COCKTAILS

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
hendrick’s/ginger/cucumber

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
bourbon/marsala/averna/fashioned

SPARKLING COCKTAILS

Summer Fruit Bellini - 10
peach/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

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

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

Cesani, Vernaccia di San Gimignano '12 - 9 / 42
green apple/almonds/crisp; Toscana

Pietra Porzia, Frascati “Regillo” '12 - 12 / 54
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

Vini Tipici di San Marino, 'Biancale'11 - 9 / 41
from the world's oldest republic/honeydew/herbal finish; S.M.

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

Tre Monti, Albana “Vigna della Rocca” '12 - 14 / 61
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 - 12 / 54
wild strawberry/cedar/spice; Lombardia

Feudo di Santa Tresa 'Purato' Nero d'Avola'13 - 9 / 42
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

Vestini Campagnano, Kajanero' '12   14/61
ancient grapes/rip cherry/tomato leaf/subtle oak; Toscana

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

Perrini, Primitivo '12   14/59
zinfandel/black raspberries/licorice/cola/organic; Puglia

*Reserve List Available Upon Request

BIRRE

DRAFT SELECTIONS
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

Yards, Pynk  5%                                                                        6
sour cherry/raspberries/tart/quaffable; PA

Ommegang Witte ,  5.2%                                                       6
 refreshing wheat ale/subtle spice/crisp/dry finish; NY

Goose Island, Sofie 6.5%                                                         8
wine-barrel aged farmhouse/citrus/vanilla; IL

Evil Twin, Falco IPA  7%                                                            6.5
citrus/pine/easy drinking/complex; NY

ITALIAN BOTTLES:

Birra Menabrea, Bionda                                                            6

old school piedmontese pilsner/clean/fresh; Piemonte

Brewfist, Caterpillar                                                                 12

pale ale/rye/new zealand hops ; Lombardia

Amarcord/Brooklyn, Ama Bionda                                         12

  blond/orange blossom honey/floral/fruity; Marche

Amarcord/Brooklyn, Ama Bruna                                           12

  abbey dubbel/ toffee/chocolate/cinnamon; Marche

 

US & INTERNATIONAL BOTTLES:

Allagash, White                                                                            7

belgian-style witbier /coriander/lemon; ME

North Coast, Scrimshaw Pilsner                                            6

subtle hop/crisp/dry finish; CA

Crispin, Cider                                                                               6

    orchard fresh/off-dry/crisp; CA

Yards, Brawler                                                                            6

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

Bell's, Amber Ale                                                                         6

    toasted herbal hop notes/light caramel; MI

Ayinger, Bräuweisse 16.9oz                                                    9

    traditional hefe/lemony/tart and dry; Germany

Brasserie Dupont, Saison 12.7oz                                        12

farmhouse/citrus/pepper/quenching; Belgium

Russian River, Damnation  12.7oz                                     14

   belgian strong ale/banana/pear/earthy hops; CA

Lindemans Cassis 12.7oz                                      14

    lambic/fruity/sweet/black currant; Belgium

Petrus, Aged Pale 11.2oz                                                   11

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

Green Flash, West Coast IPA                                              8

    intensely hopped/grapefruit/resin/big & layered; CA

Victory, Golden Monkey                                                             6

local heavyweight/tripel/unmistakable yeast; PA

 

LARGE FORMAT BOTTLES:

Allagash, Curieux 25oz                                            33

belgian-style tripel/aged in jim beam barrels; ME

Victory, Old Horizontal 22oz                                16

  barleywine/honeyed malt/candied fruit; PA

Victory, V-12  25oz                                                         19

   belgian-style quadruple/dates/figs/molasses; PA

Dogfish Head, Red & White 25oz                           22

   belgian-style witbier/pinot noir juice/ oak barrels; DE

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

bruschetta

house made assorted bread basket 10

stracciatella with heirloom tomatoes and basil 9

bufala ricotta with hazelnut honey bruschetta 8

egg salad with charred scallions bruschetta 8

mortadella mousse bruschetta 8

antipasti

perorino trio 16

baked pecorino with almond honey 10

grilled scamorza with tomato marmalade and bread crumbs 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

secondi

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 zucchini, tomatoes 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

contorni

country time farms smoked bacon 6

roasted potatoes 5

scrapple 6

dolci

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

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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

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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

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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

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"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

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