Fiore Rosso

Really cute. Julian the bartender is great. 2nd time here, & I brought a few coworkers. I was told Tuesday night is ladies night & happy hour goes until closing. So we show up on a Tuesday... they stopped that promotion as of that day. So that was a huge bummer and we would've stayed longer otherwise. The focaccia with ramps & lemon ricotta was amazing. The tuna crudo is also addicting, but I feel like I got more potato chips than tuna this time around versus last time. The asparagus salad with poached egg, will also be on my list of things to always order. On a previous trip, I had the marinated olives- delicious. The white bean dip & shrimp scampi were misses for me. Also, I had the meatball last time I was there and that was also disappointing, considering the high quality of other dishes. It's a cool find, will definitely return (again & again) for those key dishes & the King Cobbler - delicious gin drink with sherry!

Love Vetri. Spring Garden. The famous Vetri restaurant. Vetri pizza. Been there. Done it. So...My two boys and wife really expected this experience to be extraordinary as it was a very special occasion and they had eaten here before. Raving about the quality as being truly " Vetri " and Italian. I cancelled our other reservation. Motto: It costs far less to keep a patron returning than to turn them off by serving and acknowledging sub par prepared and possibly uncooked or cold food.Conclusion...I liked it. It was great. And disappointing. Was it extraordinary........yes, but not in the way Marc would expect culinary to go. In order of plated or beverage service here's the individual takes; Ratings by dish : - = not good. + = good or greatBeverages............+Their gin drink was absolutely superb. Perfect and a beautiful glass.-Wine requested to be oakie? Meh Red......mehBread.................-Focaccia ? A new invention. "Hardasaroccaccia" And, yes, Italy has multiple kinds of focaccia. This was more like a Philly pretzel with ricotta. Meh. Did you forget the olive oil?Meals..................-Shrimps we're great ? But the sauce had a Spice of 'soured earth' quality, poor finish. Were the herbs stale? Start over on the on the sofrito. Just because you have it doesn't mean you have to use it. As is the crunchies (pachetta) which detracted from dish...and I love crunchy. +Sausage in artichokes were very good. I would've liked the sausages grilled. Why waste your fire? It had artichokes, which were delicious.+Clams and pasta is what my wife had and she loved it. But it did look gray in the light. It didn't look like a bronze pasta or a white pasta. Not picture quality. I'm sure she enjoyed all of the six tiny clams.+Caccio e Pepe - too peppery some said. Again looked more gray.-Potatoes were at first were tasty and super hot. But what is the Orange spice? Off tasting when cooled.-Mushrooms dish was hardly lukewarm and got ice cold quickly. Yuch.-Requested all items to be brought out together- Nope! Entrees 10+ minutes later. After everything else was done. Entrees................-+Filet was 58$. Served on a 6" appetizer dish and pre-cut with 3 - 3/4" pieces sliced and a tiny, tiny end. Was this a joke? Was absolutely Not 8 oz. 5- 6 oz at most. Absolutely Amazing taste. Shocked at this entree price, smallness and complete lack of presentation. WTF! When I saw the bill, I practically fell out of my chair.In Florence if you ordered an entire steak, this would be laughed at. This had to be some kind of bad joke. It was insulting.Compare this with the oversized plate of undercooked meat below. -A Huge Fried 12" pork tomahawk - barley fit on plate, w veges - but verified RAW inside w blood - both guests complaining after eating the raw part. Again, you can't see it with the lighting. (Highly recommend a Lighting Consultant who knows what they're doing to be brought in. This is a difficult space, and even if you thought it would, the white ceiling didn't help.)-Both expensive entrees came out at least 10 minutes after all other food. I kept looking around. I thought they forgot us. Why?They obviously were unprepared for the pork chops' timing - thus served partially raw. Deserts....................-Chocolate cake was iced cold (wholesale bakery cake from Reading PA is better). Tasted Like cutting into cold cake. Because it was cold and tasteless. And gelato was small ( one teaspoonful) but barely mediocre- No vanilla taste ( why not olive oil cake like the fantastic cakes that are made in Italy that are so much better than the crap we get here?)-Two - 1" pieces of Blondie was offered as a comp for raw pork - but it seemed stale. Awful. Or just a poor recipe. Really poor. And, dots of Espresso moose didn't go w it. -Gelato. ? Honestly, if you're going to re-create, it's gotta be better not worse. The cart looks stupid. It doesn't belong. It's farcical. Please don't call it gelato - that with all the mockery of toppings.Etc.......+Cappuccino was probably the best cappuccino I've ever had in Philadelphia. Superb. Totally resembled Italy.-Noise ? Couldn't hear young staff.+This lack of prep was nothing to do with our waiter, because my two young lads had the same waiter last time, and he was great!-Icey Cold (ONLY) water available in restrooms ? A serious health code violation. I am concerned about the cooking staff and hand cleanliness. Miscellaneous........+Great music and art-Totally missed our retirement notice in the "special occasions" reservation message. I would expect even a chain would take notice. Conclusion...None of the photographs in yelp photos resembled what we were served last night. Not one.I had to go from 4 to 3 (cold food and timing and odd spices) to 2 (raw meat served) stars.As my wife who loves Vetri dining said celebrating 1/2 way to retirement upon leaving, "meh, we'll never go there again"

There are those chefs/restauranteurs who are so synonymous with a location that you never expect them to move beyond it. For the longest time that Philly chef was Marc Vetriso when I first saw that he was opening the next restaurant in Bryn Mawr I had to check to story lead a few times to ensure that it wasn't a typo!But seeing was believing that led to a fantastic Italian steakhouse with meals and mangia of epic proportions. But this is a steakhouse that puts as much effort into its fantastic pasta, antipasti, and side while encouraging a family-style meal of sharing.For our first experience here we had the Sunday Dinner special with an amazing prime rib and the chance to indulge in a plentiful assortment of sides, breads, and antipasti beforehand. Its a special that they only have on special occasions these days, but the prime rib was so popular that it does make.Between regular events like a good happy hour and Wine Wednesdays, to plenty of special dinners and a selection of in-house art from various artists hanging on its walls, there are plenty of reasons to check out Fiore Rosso on the regular! But the best reasons will always be the epic drinks and quality meals!

Terribly disappointed in this experience. Ambience was good, but service was slow and food was sub par ( calamari too salty, sand in the scallops, portions small, cocktails meh). Overall, overpriced for the quality.

Shrimp scampi is soooo so good. Seafood conserva was amazing, lovely. Do not get the love-neh cheese anolini, super bland. Strip loin medium was perfect, and best brussel sprouts I've ever had. Service was so so good, everything you want in restaurant service, they even wiped off the tables between courses. Oh, and the restaurant is beautiful, cozy, fancy yet also comfortable, touch of casual. Can't wait to go back. Oh. And the blondie!!! Incredible. Comes out a little warm. Way better than the chocolate cake!

The bad reviews on here are baffling to me. We had an incredible dinner. The food & drinks were absolutely delicious and the staff was super knowledgeable and accommodating. Will absolutely be back!

Terribly disappointing in every way. Unless you want to spend a fortune for mediocre food, this is not recommended.Let's start with the focaccia with ricotta and prosciutto. We were told about the chef who makes this wonderful warm focaccia with ricotta and prosciutto. The focaccia came out room temp to cool in temperature with tasteless cheese and prosciutto. Not even a knife to cut it so we hacked it apart with a butter knife.Next up a warm salad for my wife. Definitely needed some acid like lemon or vinegar. My tomato and watermelon salad had a handful of small chilled balls of watermelon. Tomatoes were good.Then it took 45 minutes for our pasta to come. By the way, we had the 5 pm reservations so the "restaurant is busy" line doesn't work. I got 5 hard / tough pieces of pasta, yes 5, for $22. When you have to cut pasta with a knife, not good. And my wife's $20 fettuccine was luke warm and cold in some spots.We left without even trying desert lest get even more disappointed.For a great Italian meal head downtown to Grand Caffe L'aquila and avoid this pretentious ripoff with mediocre food. Best part of our night out was going to get ice cream at Petrucci's in King of Prussia

What an epicurean delight. Vetri 'esque without having to go into Philly? Sign me up! Everything was delicious but the service is what set this night apart. Making us feel like VIPS. Shannon, Ricky ,Terry and Haley we're fantastic!

We were excited about another Vetri restaurant, i love Vetri restaurants and their pastas. And this one was somewhat close to us and easier to get to than going into Philly. We decided to come here a few weeks before my husband's birthday to celebrate since we would be at the shore during his birthday. We had a couple different servers and they were both very helpful and attentive. We ordered cocktails. Both were good but it was pretty much all drinks we've had before. There was no real out of the box inventive cocktails. But they were decent- and my husband's cocktail that had smoke in it they brought over a cloche to smoke the drink in which was cool. No one mentioned that it was my husband's birthday. We ended up splitting an appetizer, a few pastas, and an entree. Pastrami sweetbread with beet mustard- nice flavor, glad we got this. The beet mustard was very interesting and my husband loved it - and he doesn't even really like beets. Crab and shrimp Pacherri Al forno- it was just ok. Kind of disappointed because this was what I was most excited about and was a little bit of a let down. I didn't really get much crab or shrimp flavor it just tasted fishy and it was ground up. The sauce wasn't really anything special either. Potato tortellini with pesto- glad we got this pasta as well. I definitely liked this one better than the crab one. This is the Vetri pasta I know. Fresh basil flavor,delicious pasta. Waygu rib cap- very tender with great flavor. Really enjoyed it . Creamed corn- very good Charred Cauliflower Cacio e Pepe- good but a little on salty side We also split a dessert- some kind of spumoni dessert which was decent. I ordered an espresso too but it didn't come until after our dessert. Overall this place was very good and we enjoyed our meal. I'm glad we tried this restaurant and checked off another Vetri restaurant off our list. It was very good but nothing that blew us away that made us want to come back right away. Kind of expensive- I think for the price I would rather go back to the main Vetri restaurant in Philly it's probably about the same price almost. Maybe we'll come try more pastas and get some drinks if they change up their menu.

This discreet facade nestled in an unassuming and yet vibrant city is out, about + ready to sweep the local foodie folks right off their feet. Upon entry you immediately find yourself enveloped by a beautifully appointed interior and greeted by the most welcoming staff. The great energy that this restaurant exudes is transmitted through its wonderful service and glaringly evident in its delicious and beautifully composed dishes. Recommended Dishes - Beef Tartare- Mortadella + Pistachio Focaccia - Fettucine Bolognese- Potato Tortelli in Pesto- Wagyu Rib Cap- Crispy Potatoes + Cauliflower Sides- Seasonal Crostata - Triple Chocolate Layer Cake This latest exploration by Chef Marc Vetri and Chef Jesse Grossman was truly a delight to experience. A big thank you to Shannon for making this memorable evening possible and to the wonderful staff (Terry, Ricky, Nick + Hailey) thank you for your warm hospitality! We can't wait to return to dine with you again!