Vetri

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Vetri Review

Chef Mark Vetri blew into town from New York, where his cooking had garnered all sorts of kudos. This tiny space was formerly home to such stellar restaurants as Le Bec-Fin. The magic of the location seems to be working again as Vetri's deft hands turn out such specialties as spinach gnocchi, wild boar ragu on chestnut fettucine, and a strange-sounding but exquisite dessert known as chocolate polenta soufflé. Diners choose from four seasonal $135 prix-fixe tasting menus, including the inventive degustazione menu made up of a series of small courses of Vetri's design. Some complain that the portions are too small, and all complain that reservations are too hard to come by—the average backlog is two months.