The bar spans much of the length of the room's main wall, which runs parallel to 13th Street.
Every table is subtly different, custom built for the new space.
An elevated dining area in the room's southwest corner.
Vetri on patrol in Amis' open kitchen, a few of the first round of diners enjoying their view from the chef's bar.
A few antipasti to start (clockwise, from top left): mixed salumi plate; marinated seppia with fennel and grapefruit; marinated sardines; and fried lambs tongue with salsa rossa.
Housemade pastas: tonnarelli "cacio e pepe" with pecorino and black pepper; gnocchi alla romana with oxtail ragu.
Carne e pesce: pork and fennel pollen sausage with peperonata; mixed seafood grill.
Sommelier and co-owner Jeff Benjamin has put together a diverse, compact list of about a dozen whites and reds each, plus a rosato, a bubbly, a couple of stickies, and house white and red by the carafe. Bottles top out at around $65, with all available by the glass and all save two hailing from Italy.
Late night, Bryan Sikora of Kennett Square's Talula's Table jumped in for a photo opp with Chefs Vetri and Michaud.
Local singer-songwriter Phil Roy, a frequent performer at wine dinners at Osteria, was in the house.
412 S. 13th Street
Philadelphia, PA 19147