All-star guest chefs at Will BYOB

The minimalist, 30-seat BYOB Will has a culinary style described as French with modern techniques.

Christopher Kearse of Will, the East Passyunk BYOB, has juice.

No other way to explain the lineup of guest chefs that he has assembled for a Thursday dinner series he is hosting in March.

March 6: Townsend Wentz, who is opening a restaurant, Townsend, on the Avenue.

March 13: Ben Puchowitz of CHeU Noodle Bar in Washington Square West (and, like Kearse himself, a semifinalist for the James Beard Foundation's rising-star chef of the year).

March 20: Mike Santoro of The Mildred in South Philly.

March 27: Greg Vernick of Vernick Food + Drink in Rittenhouse.

All are five courses for $70, with open seating.

Kearse tells me that since these dinners are collaborations, the cooking will be done in the style of the guest chef, not in his modern French style.

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