Philadelphia, PA – Chef Christopher Kearse, one of Philadelphia’s most talented and celebrated chefs, is pleased to announce the reopening of Forsythia following a brief post-New Year hiatus. Forsythia reopens with 25% indoor service, expansive, covered, and heated outdoor seating, takeaway, and complimentary delivery within one mile of the acclaimed restaurant.
Chef Kearse and his team have developed an all-new Late-Winter Menu that includes six small plates featuring Escargot, Steamed Mussels, Philly Style Clam Chowder, Ham & Truffle Beignets, Whole Roasted Hen of the Woods, and Parisian Gnocchi with sweet sausage, leeks, and ricotta Salata, that are perfect soul-warming respites for a weary city. Large Plates come in the way of Roasted Monkfish, an artfully presented Porchetta, Beef Short Rib, Crab Imperial Stuffed Trout — as well as Forsythia’s popular Burger Royale (previously only available at the bar). Sides include Honey Roasted Baby Sweet Potatoes and Salt Roasted Beets.
“We’re thrilled to be back in the kitchen doing what we love,” Kearse said. “In a way, this feels like our third opening (for indoor dining), first being August 23, 2019, then again last fall following the easing of restrictions, and now again at 25%. This time around, we’re going in deeper and making everything just a little more Forsythia.”
And that means going in deep with Chef’s all-new Late-Winter menu, as well as ultra-polished service and advanced bar offerings.
An all-new craft cocktail menu includes the foie gras-washed Maker’s Mark Body of the Year, with Oloroso sherry and candied orange; and the playfully named flip Pace Yourself, with tequila, hibiscus, lime, egg white, and pickled pineapple. Presently Waiting, a clarified cocktail combines Calvados VSOP Cognac, pineapple, rum, and spices and speaks to our collective endurance and perseverance this past year. Longtime fans of Forsythia’s popular RBG&T needn’t fear its demise. The amped G+T, an ode to the late Justice Ruth Bader Ginsberg, has found a permanent place on the list and is heading up a special G+T section.
“We’re going full throttle this time around,” said General Manager Jennifer Camela. “This time, we’re not figuring out how to serve in a pandemic anymore. We are now comfortable enough with the safety measures that we are now able to focus again on guest service, individual touches, and personalization of experiences that really make us who we are,” she said. “It should still feel like a normal dining experience. It feels like Forsythia again. Not pandemic Forsythia.”
The restaurant’s name is derived from the street Kearse grew up on as a kid. The restaurant exudes a light, airy, upbeat, and contemporary vibe.
Forsythia is currently open Wednesday through Sunday from 5 pm-10 pm for outdoor, limited indoor, and takeaway service. Service times and days will expand as the climate improves.
