Philadelphia chef Marc Vetri is inching closer to opening his new restaurant, Pizzeria Salvy, which honors his father, Salvatore Vetri, according to recent Instagram posts.

Marc first put his stamp on Philly’s pizza scene when he launched Pizzeria Vetri, with locations in Philadelphia, Devon and King of Prussia. Vetri sold Pizzeria Vetri and most of his other restaurants in 2015 to URBN, the parent company of Urban Outfitters and Anthropologie. But he held on to the James Beard Award-winning Vetri Cucina, which he and partner Jeff Benjamin opened in 1998.

In January 2023, Marc announced on Instagram that he was getting ready to fire up the pizza oven again, this time at Pizzeria Salvy. According to the pizzeria’s Instagram page, the restaurant will open at the end of May in the Comcast Technology Center on Arch Street in Philadelphia.

“We’ve been working hard dialing in and testing, getting everything just right,” Marc wrote in a May 17 post on Instagram. On May 18 and 19, he gave his followers a sneak peek of Pizzeria Salvy’s fare in a pair of lunchtime pop-ups featuring slices of pies like the South Philly Margherita, the Zucchini with Stracciatella and Mint, and the Genoa Salami as well as Vetri’s famous meatballs, attributed to Sal Vetri but actually the recipe of Sal’s mother.

“We’re gonna do these [pop-ups] for a bit until we move to full-service,” Vetri said in the May 17 post.

Pizzeria Salvy’s logo features Sal Vitri’s signature glasses, an homage to the man Marc reveres. “I was, like, we have to call [the pizzeria] Salvy,” Marc told 6ABC. “My whole food life has actually been wrapped around this guy.”

Marc described his 12” pizzas as “thin crust with super-flavorful dough. It’s light and airy.” “Beautiful local grains will be woven into the dough as well,” he said in a January post on Instagram.

Sal Vetri has worked with his son at various restaurants over the years, as Marc explained in his January post on Instagram. “From growing up a block from Fiorella, he has traveled everywhere to cook with me, was a prep cook at Vetri, sliced every single onion that went into the onion crepe for our first 10 years, has made his legendary family meals at Vetri and Amis [Trattoria] 3 days a week up until 2020, and has become synonymous with his meatball recipe. So it’s only fitting that my next project is a tribute to my father Sal.”