Posted by Foobooz on March 25th, 2013
Twenty-five restaurants are participating in East Passyunk’s Flavors of the Avenue. In what will be the largest Flavors event yet, this year’s outdoor food and drink festival will take place Saturday, April 27, 2013 from 1 p.m. to 4 p.m., under a tent on East Passyunk at Morris and Dickinson Streets.
The event will mark the Flavors of the Avenue debuts of Noord, Sophia’s, Will BYOB and Pollyodd. Tickets go on sale today and are $5 off when purchased before Monday, April 8th.
Outside the Flavors of the Avenue tent, guests will enjoy a free street festival with vendors, a craft market and live music.
VIP tickets are $50 per person and include early access and special perks including fee valet parking. General admission tickets are $30 and are on sale now at www.visiteastpassyunk.com/
Posted by Foobooz on December 19th, 2012
Brian Freedman is the latest to dote on Will, Chris Kearse’s Passyunk Avenue BYOB. Freedman even goes as far as decreeing the new spot one of Philadelphia’s best BYOBs.
Those scallops wobble perfectly beneath their caramel-toned crown. Drag them through the “almond-milk” sauce and they’re taken to a different planet entirely—mouth-coating and delicate all at once. Fork them with a cloud of uni creme—like some kind of ocean-borne foie gras—and they turn into the mollusk equivalent of Ecstasy.
The pork belly appetizer could be the swine version of the drug. Like some kind of savory, thick-bacon candy bar, the belly was joined by a winter bean cassoulet that was actually a brilliant play on the classic stew. (Kearse’s ingenious, ringingly clear version involves a 12-hour sous vide braise of the beans.)
The Much-Anticipated Will, in East Passyunk, Joins the Top Echelon of BYOBs in Philly [Philadelphia Weekly]
Will [Official Site]
Photo by Felicia Perretti
Posted by Foobooz on December 5th, 2012
Trey Popp calls Will on Passyunk Avenue the “BYO of the year” and praises the cooking of Chris Kearse.
You could label Kearse’s approach French, or seasonal, or postmodern, and be right every time. But add it all up—a red-wine béarnaise of almost liqueur-like depth; the Mexican cucumbers, as small as caper berries, that Kearse scored cheaply from a farmer at Headhouse Square; the crunchified quinoa and puffed wild rice that joined those micro-cukes in a late-season tomato salad—and what you really have is ADHD cooking.
But that’s praise, not criticism. Dish after dish here offered a busy variety that bordered on impatience but never fell victim to it.
Three Stars – Excellent
Posted by Jason Sheehan on November 30th, 2012
We wrote about Will’s massive 20-course “Multisensory” dinner a couple weeks ago–letting you know about the limited seating, the rapidly approaching date, and cluing you in on just a few of the totally weird and modernist courses being offered.
Well now we have a few more details on the dinner (which is scheduled to happen at 6:30 on December 4) which will bring together the talents of Will’s chef, Chris Kearse, and Rob Sidor, former catering chef at DiBruno Bros. and now the man behind Inspiracle,the Philadelphia-based company that designs multi-course, modernist tasting dinners.
We know, for example, that there are only a few tickets left at $200 a head ($300 for a couple) and that they’re likely going to be gone before the weekend is over. We know that the chefs have decided that each course is going to be paired with music, to add another layer of sensory action to the party (which, we admit, is a little bit weird, but whatever). And finally, we now know two more of the courses. Which makes six in total that we know about.
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 October 2nd, 2012