Sept. 6 will mark the debut of Pizzeria Vetri, taking shape at 1939 Callowhill St.
It's a half-block from the Barnes museum in the suddenly hot slice of Franklintown, in a spare, high-ceilinged, subway-tiled space at The Granary.
Marc Vetri and chefs Jeff Michaud and Brad Spence have a wood-burning Renato model AR/700S oven to put out traditional Neapolitan pizzas, the rectangular Roman-style pizza al taglio, the roll-ups called rotolo, and a calzone. Figure on $12 to $18 for a pizza.
A few salads and two desserts - plus four beers on tap and two wines on tap - will round out the menu, which Michaud provided.
There will be table seating for a couple/a few dozen, but the prime real estate will be at the marble counter where the pizzaioli will work.
Margherita- basil, mozzarella, tomato sauce
Marinara- oregano, crushed san marzano, garlic, olive oil
Crudo-radicchio, black pepper pecorino and prosciutto crudo
Tonno- sicilian tuna, onion, mozzarella, tomato sauce, peperconcino
Quattro formaggi- gorgonzola, mozzarella, smoked provolone, fontina
Bufula- bufula mozzarella, porcini, tomato sauce
Melanzana- crushed san marzano, eggplant, goatzarella, oregano
Salsiccia-fennel sausage, roasted fennel, tomato, mozzarella
Specialita Della Casa
Rotolo- pizza dough, mortadella, ricotta, pistacchio pesto
Pizza al taglio- rectangle pizza of the day(calabrese salame, roasted chiles)
Calzone- ricotta, prosciutto cotto, tomato sauce
Italian Caesar salad- escarole, bagna cauda, anchovy, parmigiano, eggs, fried pizza croutons
Wood oven salad- roasted corn, chanterelles, green beans, prosciutto cotto, ricotta salata
Arugula salad- coal-roasted potatoes, pesto, taggiasca olives
Fried pizza dough with citrus fennel sugar