Will BYOB Turns Two

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Will BYOB is celebrating its second anniversary with a special collaboration dinner. On Sunday, August 24th, owner and chef Chris Kearse will be joined by chef John Patterson of Fork and chef Eli Collins of Pub & Kitchen for a special $100 per person dinner that benefits the National Foundation for Facial Reconstruction.

Call for 215-271-7683 reservations or book online.

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Collaborating with Chris Kearse

clambakeChris Kearse is a chef’s chef. His technique and food make chefs like Eli Kulp a fan. So it isn’t surprising to see a couple of collaborations coming up with the chef/owner of Will BYOB.

This Wednesday, July 16th, Will is hosting chef Adan Trinidad of Sancho Pistola’s and Jose Pistola’s for a special five-course dinner and clambake. The dinner is $50 per person and includes a complimentary drink.

And then next Tuesday, July 22nd, Chris Kearse is heading to Rosemont, New Jersey to collaborate with Matthew Ridgway, chef and owner of The PASS restaurant.

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Tuesday Tasting Dinners At Will: Morel Mushrooms

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Will is running a Tuesday Tasting Dinner series in which chef Chris Kearse takes one item and then crafts a complete menu around that single ingredient. And on Tuesday, May 20, that ingredient is morel mushrooms. Wild morels from Oregon, in this case. And there are still a few seats left.

The dinner is five courses. Tickets are $55. And you can get yours by calling the restaurant at 215-271-7683.

Oh, and yes. We have the menu. Check it out below.

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Let’s Get Ready to Ramen Rumble

Ramen-Rumble-ICheu Noodle Bar is introducing a new monthly event. Once a month, they’re hosting a Ramen Rumble pitting two local chefs against each other to see who can create the best ramen.

The first event is next Monday, May 19th at 6 p.m. Sean Magee of Time and Chris Kearse of Will BYOB are the first contestants to face off.

The event is first-come, first-served. $25 gets you two mini-bowls of ramen, a beer and a card to vote for the winner.

Cheu Noodle Bar [Foobooz]

Sancho Pistola’s Kicks Off Fishtown Taco Exchange Program

fishtown-taco-exchange-sancho-pistolas-4009Sancho Pistola’s is kicking off its new guest series, The Fishtown Taco Exchange Program with Will chef/owner, Chris Kearse on Monday, March 24th.

Sancho chef/co-owner Adan Trinidad is collaborating on Kearse on the taco that will be served only between 9 p.m. and midnight on Monday, March 24th.

The Will Sancho? taco is grilled lamb’s tongue, cole slaw and carrot barbecue sauce. Two tacos will be $13.

And since it is Chris’ Kearse’s taco, we imagine it might be the prettiest taco plate you’ve ever seen.

Sancho Pistola’s [Foobooz]

Tonight: Collaboration Dinner At Will

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All throughout the month of March, chef Chris Kearse is doing collaboration dinners at his East Passyunk BYO Will. Every Thursday, it’s a different chef, a different menu. The one thing that stays the same? the price: $70 for five courses.

He’s doing these dinners every Thursday night. And since today just happens to be Thursday, that means he’s doing one tonight–a collaboration with Townsend Wentz who has been very busy lately announcing the openings of new restaurants (most notably, his resurrection of the East Passyunk space that once housed Sophia’s).

It’s looking like a good party, and there are still some seats available. We’ve got the menu after the jump–and also a list of all the other dinners Will has on the books for this month of collaborations.

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Foobooz After Dark: Chris Kearse and Justin Bogle at Will BYOB

Foobooz After Dark (Photography by Tamer Tewfik)

The most telling quote of the night went like this:

“I’ve never seen twenty-five people eat duck at one in the morning. Wait, it’s two? What the fuck. It’s two in the morning?”

And although I don’t know who spoke it, it was right on the money. Where else would you see such a large group of people sop up a pool of hazelnut miso with a medium rare, dry-aged duck breast so many hours after dinner, and so many hours before breakfast?

Nowhere, that’s where. Nowhere but at the first ever Foobooz After Dark dinner.

Read on…