[Italian BYOB by Townsend Wentz] [OPENING SOON]

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  • 2244 Fairmount Avenue, Philadelphia, PA

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Restaurant Review: Townsend

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Ken Forrester Collaborates with Townsend Wentz For Townsend Wine Dinner

ken_forresterNot sure who Ken Forrester is? He’s a renowned South African winemaker, and he’s coming to Philly. And he’s bringing his wine with him.

By collaborating with Townsend Wentz at Townsend, the two will create an awesome pairing dinner, scheduled to take place on October 20th at 7 p.m.

For $75 a head, guests will enjoy five courses of chef Wentz’s much-praised French fare, complemented by rare and special wines from Forrester’s portfolio–and will have the opportunity to chat with the award-winning winemaker. So if that kind of thing gets you super-excited, now you know where to go.




Check out the five course tasting menu below, along with the wines that will be paired with each dish.

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Townsend Hosts Wine and Cheese Pairing Night

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Townsend, the two-month old but critically acclaimed restaurant, is hosting a Five-Course, “Three Way” Wine and Cheese Pairing Dinner on Thursday, July 17th. Chef-owner Townsend Wentz and General Manager/Wine Director Lauren Harris put together the night of five wines, five cheeses and five plates. “I’m always looking for new ways to share our food and our wines with our guests, and this dinner promises to be the first of many inventive pairing events,” Wentz said.

Tickets are $65 per person (not including tax and gratuity). Guests will get a taste of contemporary French flare and domestic and imported cheeses, all of which are paired with wines chosen by Harris.




Reservations are encouraged. To reserve your spot, call 267-639-3203.

Townsend [Foobooz]

Restaurant Review: Townsend

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Photos by Jason Varney

We here at Philadelphia magazine decided last month to start debuting restaurant reviews early on Foobooz. We had reasons. And we discussed them here. Welcome to the new world.

Townsend Wentz was an analytical chemist shifting toward genomics research when he got a chance to cook at Philadelphia’s Four Seasons for a day. It was 1996, he’d just wrapped up a second bachelor’s degree in biology, and recombinant DNA was calling his name. But Jean-Marie Lacroix interrupted, and fate took care of the rest.Wentz, who’d cooked his way through college, had a great day in the French chef’s kitchen. It beat testing canola oil acids, and it was more social than laboratory bench work. When one of the restaurant’s line cooks quit that very day, Wentz’s lark in Lacroix’s kitchen, and later Lacroix at The Rittenhouse, turned into nearly 10 years.No wonder the Riverton, New Jersey native’s sauces are so good.

Philadelphians wise to Wentz’s transformation of McCrossen’s Tavern in Fairmount have known that for three years already. In May, he opened a place of his own—really, truly his own. From the salvaged cherrywood he planed to cap a rebuilt bar to the floors he refinished with his sous-chef and sommelier to the furniture they stained and reupholstered by hand, his fingerprints are all over the place. Before Wentz became a chemist, he built racing sailboats.




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