Today’s Behind the Dish podcast featured physics professor Alan Nathan plus my thoughts on the World Series and the two Cuban free agents who just signed.

I’ve now had two meals at Pizzeria Vetri, the latest outpost of the Vetri family empire of Philly restaurants (including Vetri and Osteria), and am thoroughly impressed by their authentic Neapolitan-style pizzas and commitment to simple recipes with a handful of fresh ingredients. The pizzas come with the appropriate char on the exterior, moderate air bubbles in the exterior crust, and enough interior crust to hold together but not enough to support the weight of the toppings (which is correct, oddly enough). That exterior crust was softer than some other authentic Neapolitan pizzerias I’ve tried, but it was a net positive as it didn’t become tough once it cooled.

The margherita is dominated by the bright, sweet flavor of San Marzano tomoates, with huge basil leaves and a few dollops of fresh mozzarella, light enough that my daughter, age 7, could eat five of the six slices and still have room for dessert. I preferred the crudo, with prosciutto crudo, mozzarella di bufala, and shaved Parmiggiano-Reggiano, which had better balance across all the flavors with a slightly salty profile from the meat and the hard cheese, but the crusts on both were very good and cooked perfectly from char to center.

Vetri also offers a rotating special of Silician-style pizza (thicker crust, cooked in a sheet pan), which often reflects the chef’s caprices on that particular day. For our last visit, the “pizza al taglio” (pizza by the slice) special was roasted quince that had been cooked with red wine, along with fresh herbs including rosemary, and mozzarella and shaved pecorino romano. It was peculiar, a little like a wine-and-cheese course on top of a thick pizza crust, but the sharp crunch of the crust was the main selling point of the slice, with a little dose of olive oil like the underside of a good focaccia (which is pretty much Sicilian pizza dough cooked without toppings).

Vetri’s non-pizza offerings are limited, but they do include a Caesar salad and a “wood-fired” salad, the latter coming with roasted corn, green beans, and chanterelles, along with a generous portion of sliced prosciutto cotto and some Microplaned ricotta salata. With a drizzle of olive oil and a hint of vinegar, it’s an earthy mixture bound by the powerful umami notes of the roasted chanterelles and sweetness of the corn, and far more satisfying than I’d expect an item in the salad section of the menu to be. Vetri also offers a few dessert items and my daughter would like you to know that the fior di latte (sweet cream) soft-serve ice cream is the best soft-serve she’s ever had, although I warn you her affections can be fickle.

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My daughter also accompanied me to Barbuzzo earlier this month, a restaurant I’d wanted to visit since coming across their salted caramel budino recipe in Bon Appetit several years ago; I’ve made them four or five times and wanted to compare my results to the real thing. Aside from a small lapse in service, the entire experience was superb, with some huge highlights from the savory part of the menu.

The kale salad was the surprise hit of the meal for me, featuring thinly sliced ribbons of dino kale (a.k.a. Cavolo nero or Tuscan kale or lacinato, it’s all the same damn leaf) tossed in a pistachio pesto dressing, served over a few slices of roasted red and yellow beets with soft goat cheese. I find kale an incredibly versatile ingredient, pairing up well with other flavors from across the spectrum, from bacon to nuts to cranberries or pomegranate arils, so I wasn’t shocked that it played well with pistachio, but was shocked by how much body the pistachios gave to the entire salad; kale can be a little tough, and a little bitter, but the broad coating of the dressing reduced the feeling that this was just a pile of leaves. The only problem with the dish is that the menu refers to it as a roasted beet salad when that is maybe the third or fourth ingredient on the list; this is a kale salad, plus some beets and goat cheese.

Although the various pizzas on the menu were hard to ignore with the wood-fired oven right in my line of sight, I went with the server’s suggestion of the pan-seared gnocchi with bacon, mushrooms, and cherry tomatoes, with no sauce but the slight glaze of the bacon fat. The gnocchi were the lightest I’ve ever eaten, strong enough to hold a brown crust from the searing but light enough that an entire plateful was more like an appetizer than a full entree (so it’s a good thing I was full of kale salad by that point). They were powerful bacon-infused pockets that crushed all other comers, the rare example of a plate delivering a bacon punch without delivering a similar blow to your gut. My daughter was satisfied with the burrata plate with several kinds of fresh tomatoes, nut-free pesto, and sliced onions along with a serving of grilled country bread (an add-on for $2), all of which was fresh across the board, even the tomatoes, which surprised me with their sweetness given the time of year.

The dessert … well, the salted caramel budino didn’t quite live up to expectations; the recipe may have changed, but there’s nothing tangy in the version I make at home, whereas something in the mason jar I received at Barbuzzo was, possibly due to the incorporation of crème fraiche somewhere along the line. I can’t say mine is better, since it’s their recipe, but I prefer it without that sour note. My daughter ordered the apple raisin bread pudding with bourbon sauce and malted buttermilk gelato, which tasted strongly of bourbon and, not surprisingly, which she loved. The only real complaint I had about the meal was the 15-minute lag between when we ordered dessert and when it arrived; to a seven-year-old, or her anxious father, that’s a long time. The bread pudding had clearly just come out of the oven, though – it was practically in flames when it reached the table – and their expediter was otherwise on the ball as everything reached the table quickly and at the right temperature. I’d love to go back and sample other parts of the menu, including the pizzas, the other house-made pastas, and the wild mushroom bruschetta and sheep’s milk ricotta starters.