Tweed is the name of the restaurant coming to 114 S. 12th Street, last the home of Les Bons Temps. Though it won’t be ready until June, we’re told that the concept, decor and food will convey a sense of “relaxed sophistication,” not unlike that dapper jacketed gentleman to the right. Argh so effortless!
Owner Edward W. Bianchini, a native of Philly, is back in his hometown after time spent opening the Michelin Star-bearing Hotel les Muscadins in Mougins, France and the Lenox Room with Charlie Palmer in New York. Tweed is being designed/built by URBANSPACEDEVELOPMENT, responsible for places like Capogiro, Noble, APO and Sampan. (For what it’s worth, we heard Jun Aizaki’s name — he does Jose Garces‘ spots — attached to this project for a minute, but are equally excited to see how USD interprets what is one hell of a unique space.)
Chef David Cunningham, who’s cooked everywhere from Bookbinder’s here in Philly to Lespinasse and Le Bernardin in NYC, will helm Tweed’s kitchen, and we’re told the food will skew farm-fresh, organic and local. Here are a few sample dishes off his menu, which is still pending:
* Cheesesteak Fritters: Grass fed sirloin sauteed and blended with cheese and dipped in fritter batter. Served crispy with a tomato and caramelized onion dipping sauce.
* Lamburger: Local ground lamb grilled and topped with sheep’s milk yogurt, mint and kerby cucumbers.
* Sauteed Mulard Duck Breast: Served sliced with creamy cornmeal and a cider- espresso glaze
* Floating Spice Islands: Variation on the classic with fragrant spices, maple syrup and pistachios