Friday, February 12, 2016

Tweed: Twill open Thursday

Here's the rundown on the restaurant coming to 114 S. 12th St. in Washington Square West.

Tweed: Twill open Thursday


If you recall spots such as Odeon, Bistro Bix, TPDS, and Les Bons Temps, you’re familiar with their building’s two-story storefront, whose twin balconies romantically overlook the bar.
Get set for a pleasant surprise when you walk into the new incarnation — Tweed (114 S. 12th St., 215-923-3300), opening Thursday with a farm-to-table, continental-influenced American menu.
The balconies and grand staircase are there, sort of. They’ve been streamlined and brought into the 21st century, as has the entire restaurant. Owner Edward Bianchini said that after he took over the building last year, he realized that more than mere cosmetic work was necessary.

URBANSPACEDEVELOPMENT, whose projects include APO Bar + Lounge, Noble, Sampan, and Capogiro, gutted and redid the dining areas.There are tweed fabric designs by Paul Smith and Ralph Lauren everywhere — on the banquettes as well as the coat closet doors.

Bianchini, a native Philadelphian, spent two decades on the French Riviera with the hotel-restaurant Hotel Les Muscadins before partnering at the Lenox Room in New York.
A chef at the Lenox Room was David Cunningham, who left NYC for the Philly area after the Sept. 11, 2001, attacks. (Daughter Veronica was born on 9/11.) Cunningham’s resume also includes Petrossian Paris, Lespinasse, and Le Bernardin, plus the Yardley Inn and a brief stint at Bookbinders.
His Tweed entrees are priced from $8 for half-portions to $29 for a New York strip steak. Wine list is heavily French; 13 beers are on tap. As typical of European restaurants, all food is sourced within 100 miles, Cunningham says.

Dinner is on from 5 to 10 p.m. Tuesdays through Saturdays. Bar will be open till midnight with a bar menu opening until close daily. Weekend brunch will start Sunday. Lunch, Tuesdays through Fridays, will start Tuesday, June 15.

Menu/beverage list is here.

Staff Writer
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: 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 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, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on
letter icon Newsletter