Posted by Alex Tewfik on March 22nd, 2013
And then there was one.
The last eight-course collaboration dinner between power houses Jon Cichon (Lacroix), Lee Styer (Fond), Nick Elmi (Rittenhouse Tavern), and Chris Kearse (Will) is on Monday, April 8th and seats are filling fast. Luckily, this one’s at Lacroix, a bigger venue, so your chances of snagging a table are a little higher, but I wouldn’t bank on it—these dinners are too special.
There’s only one seating at 7 pm, and it’s $100 with an optional beverage pairing for an additional $50. The menu will be a bit different from the rest—a little more Spring oriented since the season is fast approaching.
It all looks pretty fantastic; you can take a peek at the menu after the jump. Call and reserve a spot soon. Carpe diem!
The Menu »
Posted by Foobooz on November 19th, 2012
The chicken at Chris Kearse’s Will BYOB is far from ordinary or boring and it is Craig LaBan’s example of what is happening at this modernist Passyunk Avenue restaurant.
Paired with pureed Kabocha squash firmed into a cube with agar-agar and Tuscan kale two ways (baked into chips; creamed and rolled into a log set with “reverse gelatin” that holds as it warms), the once-boring chicken has been willed and worked into unlikely status: a Kearse-ified poularde star. Gorgeous, complex, intriguing, yet still comforting to eat.
Is there a more inspired example of avant-garde cooking in Philly now? If so, they’re few and far between.
The challenge for Kearse is harnessing that magic on every dish. And there are still too many experimental slips to earn unqualified praise.
Two Bells – Very Good
Posted by Alex Tewfik on November 16th, 2012
While Chef Joe Cicala hosts his 40-course La Panarda dinner, just down the street, the already highly-lauded Chef Christopher Kearse of Will BYOB, and Rob Sidor will be teaming up to host their own feast of gargantuan proportions. For those of you who don’t know, Chef Sidor, who was the Di Bruno Bros. catering chef, has launched Inspiracle, a Philadelphia based company that designs multi-course, modernist tasting dinners.
The two of them are joining forces for one night of twenty courses of experimental modern cuisine. Some highlights of the dinner include:
Posted by Foobooz on August 10th, 2012
Chris Kearse’s French-inspired BYOB, Will is slated to open on Friday, August 24th and has begun accepting reservations today. The Passyunk Avenue restaurant is the highly anticipated first solo project of Kearse who is excellently profiled in this piece by Drew Lazor.
The Passyunk Post has some photos of the still under construction restaurant.
Posted by Foobooz on May 17th, 2012
Drew Lazor tells the powerful story of Chef Chris Kearse. When he was 16 years old, a drunk driver changed his life forever. But Kearse has soldiered on, cooking in some of the best kitchens in the country, and soon he will be opening Will, his own restaurant on East Passyunk.
It’s a must read.
Acts of Will [City Paper]
Photo by Neil Santos
Posted by Foobooz on April 18th, 2012
Today we get news from Michael Klein that Pumpkin’s Christopher Kearse is getting his own place on Passyunk Avenue. Kearse is aiming to open a progressive French BYOB at 1911 East Passyunk Avenue by August. Next door to Kearse’s place is going to be Noir. Noir will replace Sticks and Stones and you’ll be able to get your first taste of the French-American concept at Flavors of the Avenue on Saturday, April 28th.
Also slated to be at Flavors is Garage, Jason Evenchik’s (Vintage, Time and Bar) new concept that will invite a rotating cast of food trucks inside to feed its customers. At Monday’s Flavors media preview, Evenchik had MiniTrini show up in front.
tonight next Wednesday the East Passyunk Crossing Civic Association will be hearing an information only presentation from Table 31 co-owner Stephen Olitsky for a new restaurant with liquor license that would take over the Artisan Boulanger space at the corner of 12th and Morris Streets (Artisan Boulanger is moving to 1218 Mifflin Street.)