McCrossen’s Tavern has rolled out chef Townsend Wentz’s summer menu with classics like pickled beet salad and marinated Boquerones as well as new dishes like braised rabbit pappardelle and whipped ricotta with thyme and olive oil.
Also check out Laurne Harris’ new cocktails for the summer. Among the new additions:
- Agave Mojito, a refreshing twist with tequila and cilantro
- Purple Orchid, a white wine cocktail with lavender and orange liquors and lemon
- Blushing Lady, a sparkling blend of prosecco, aperol and orange.
Full summer menu at McCrossen’s »
If you’re someone who doesn’t agree that “Everybody’s Irish on St. Patrick’s Day,” we have the perfect post-St. Paddy’s event for you. Eschewing the mayhem of the actual holiday, McCrossen’s Tavern is hosting a grown-up celebration a few days later. On Tuesday at 6:30 PM, chef Townsend Wentz and his talented beverage staff host A Totally Awesome Irish Whiskey Dinner. For $40, diners can sample four Irish whiskeys paired with cheeses and Wentz’s not-quite-Hibernian dishes.
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So this guy named Daniel Brennan, a Philadelphia native, decided to make some wine. And he did. He bottles his New Zealand wine under the name Decibel, and he wants to share it with his home city. On Thursday, January 10th, Brennan and the McCrossen’s Tavern team will be comparing vintages from bottles ranging from Sauv-Blancs to Malbecs—all of which are going to be accompanied by chef Townsend Wentz’s special menu he’s curated for this event.
Chef Wentz’s menu »
McCrossen’s Tavern is hosting a pairings dinner with South African wine producer Ken Forrester tonight, October 9th, at 6:30 p.m. The wine will be paired with special selections of food and cheese, with an exclusive menu prepared by chef Townsend Wentz.
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Lemon Hill is having an eventful August with two more events happening August 26th: a rare beer tasting and a Guest Chef Pot Luck event. The beer tasting of rare Swiss beers features Jon Medlinsky of Khyber Pass Pub and starts at 4:30 p.m. The beers to be tasted will come from Brasserie Des Franches-Mantagnes, a small brewery in Switzerland known for their Abbaye de Saint Bon-Chien an annually released wine-like beer. Attendance is $52 which also covers snacks and the beer. Seating is limited, so reservations are required.
Read on for info on the Guest Chef Pot Luck »
To celebrate Lacroix’s 10th anniversary the restaurant will be holding a special dinner on
September 17th(dinner has been changed to Monday, September 24th). The dinner will be created by ten of Lacroix’s past chefs from over the years, each coming back under one roof for one night only. The cost of the dinner is $350 (tax and tip included) for hors d’oeuvres, a ten-course meal, and wine pairings, a portion of the proceeds goes toward a Lacroix scholarship through the James Beard Foundation.
Check out the impressive list of participating chefs. Read more »
McCrossen’s Tavern welcomes Quebec-based Unibroue for a four-course beer dinner on Thursday, March 1st. The dinner pairs four Unibroue beers with beer-inspired dishes from Chef Townsend Wentz.
Unibroue Master Brewer Jerry Vietz will be on hand to educate patrons about his beers.
Chef Wentz has taken these beers and intertwined them into a special menu that features Beer Soup with oxtail, Spotted Skate with green apple-almond-ephemere and more.
The event begins at 6:30pm and costs just $40.
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Tonight McCrossen’s continues its wine-cheese-food series. $32 gets you four cheeses chosen by DiBruno Brothers’ Rocco Rainone, four wines by sommelier Lauren Harris and four dishes from Chef Wentz.
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Back in August we told you that McCrossen’s Tavern had gotten serious about food under the guidance of Four Seasons veteran Townsend Wentz. Craig LaBan’s weekly review identified many of the same plusses.
It is, after all, Wentz’s food that is really the reason to come. You know a chef’s in the kitchen (cooking for himself and fellow cooks) when you see a crock of brandade (an old favorite). But Wentz’s cod is so lightly salted before it’s poached and whipped with garlic, potatoes and thyme, that it easily could find mass appeal. Who knows – could it be the artichoke dip of its day?
Two Bells – Very Good
Four Seasons vet transforms Fairmount’s McCrossen’s Tavern [Philadelphia Inquirer]
McCrossen’s Tavern [Official Site]
By Sunday night at 11, Spike TV will have aired four episodes of “Bar Rescue,” the reality makeover show that has consultant Jon Taffer transforming pitifully underperforming bars by defining “cocktail” to servers (no joke, that happened last week) and screaming at pathetically indifferent or simpery owners. Carve another notch in the bedpost of reasons why the world thinks our city is a hotbed of lame-osity: Thus far, two of those four episodes have been based in Philly.
But obviously the hope is that after Taffer leaves, the bar’s new interior, image, menu, employee training and management style revive the place enough to allow it to hum along pleasantly until it dies a natural death a few centuries from now. (For likely success rates, please reference “Hot Potato Café” and “Kitchen Nightmares, Season 3.”) But just as the Taffer caravan rolled in and out of Philly, a quieter bar rescue has been taking place–this one absent camera crews and unctuous host.
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