Sunday, July 5, 2015

Soft opening for Townsend on East Passyunk

Tod Wentz and crew will open the bar at 1623 E. Passyunk on Friday, April 25.

Soft opening for Townsend on East Passyunk


Way back in January when chef Townsend Wentz signed his lease on East Passyunk Avenue, he promised to open in the spring.

He's a man of his word, as the first-floor bar at Townsend (1623 E. Passyunk Ave.) will begin serving a small menu augmented by a limited bar list on Friday night, April 25. The entire restaurant, including the second-floor dining room, is set to open May 1.

The early menu (here) reflects the bistro's French-influenced approach, including beef tartare, pate, and foie gras mousse.

As for the wines, manager Lauren Harris says they'll pour the following whites by the glass: Jacquere, "Cuvee Gastronomie" Jean Perrier et Fils, 2013 (Savoie, France); Picpoul de Pinet, Domaine Guillaume Cabrol, 2012 (Languedoc, France); Catarratto/Grecanico "L'Isola dei Profumi" Alcesti, 2012 (Sicily, Italy); Chardonnay, Charles and Charles, 2012 (Columbia Valley, Washington State.

And the following reds: Merlot/Cab Sauv/Cab Franc, Bordeaux Superieur, Chateau Les Gravieres de Brandille, 2010 (Bordeaux, France); Cinsault/Grenache/Syrah, "Mon Bon Plaisir" Domaine du Chapitre, 2012 (Rhone, France);  Garnacha, "Vinas Viejas" Bielsa, 2012 (Campo de Borja, Spain).

Plus the following wines on tap: 2013 Gotham Projecty riesling The Finger from the Finger Lakes, and 2012 Katas Tempranillo.

Bartender Keith Raimondi will start out mixing a few, including Pimms cup (Pimms, Beefeater, lemon, soda), a rye buck (rye, ginger, lemo), and turf cocktail (Plymouth gin, dry vermouth, maraschino, absinthe, orange bitters).

Wentz - the Lacroix and Four Seasons alum who was awarded two bells for his work at McCrossen's Tavern in the Art Museum area - is awaiting community approval for an Italian BYOB at 23d Street and Fairmount Avenue in Fairmount.
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About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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