Tuesday, July 28, 2015

Townsend spruces up East Passyunk

The elegant French bistro takes two floors of a onetime rowhouse last known as Sophia's after a few years as Salt & Pepper.

Townsend spruces up East Passyunk

0 comments

East Passyunk Avenue is building quite the collection of white-tablecloth joints, including Paradiso, Noord, Fond, Will, Laurel, and Da Vinci (plus Le Virtu, which may lack tablecloths but certainly not style).

Its newest is Townsend (1632 E. Passyunk Ave., 267-639-3203), an elegant French bistro on two floors of a onetime rowhouse last known as Sophia’s after a few years as Salt & Pepper.

Its namesake is chef Townsend “Tod” Wentz, the Lacroix and Four Seasons alum who won two bells for his work at McCrossen’s Tavern.

Wentz uses classic techniques for what is now a small menu (rabbit pot-a-feu, seared Icelandic cod, wild striped bass, all priced in the mid-$20s). Wine list of mostly Europeans includes two wines on tap at the first-floor bar.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
SouthGate replaces Tangier in Center City
 
Everything* you need to know about Diner en Blanc
 
Xfinity Live expanding as Cichonski opens restaurant

Wentz salvaged the cherry bar top from Twenty21 in Commerce Square after its June 2008 closing and stashed it in his yard pending his solo debut.

Wentz, general manager Lauren Harris, and chefs Colin Leary and Michael Millon all are Twenty21 alums. (Millon will be chef of the Italian restaurant that Wentz plans to open in Fairmount; that project is awaiting zoning approval).

Townsend is open nightly except for Tuesday.

 

Philly.com
0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter