August 6th, 2023
Townsend, French Bistro, Restaurant, Review, Philadelphia, Dining Destination
It happened to be a hot and beautiful summer day. Walking around Rittenhouse Square on Sunday was quiet. There were plenty of people sitting out, enjoying the end of the weekend.
Dinner would be at Townsend EPX, located at 1623 E Passyunk Ave., Philadelphia. 267-534-4175.:
Chef Townsend Wentz has achieved many accolades. This is his French restaurant but he also has an Italian one and a Spanish one. All highly acclaimed. Click on the link to know more.
Philadelphia is known for its food and plenty of restaurants to satisfy discerning palates.
Townsend is intimate. Not too many tables, perfect for conversation.
As you come in there is a bar and a couple of tables at the bar. The main dining room is down a bit.
You may order A la Carte or from their Tasting Menu. Regarding the Tasting Menu the whole table will need to participate.
A la Carte for us please. We started with a Seared Foie Gras. A strawberry compote using a 30 year Balsamic on grilled sourdough. Just looking at this photo now a month later is making my mouth water.
When I see grilled octopus on a menu I usually order it. Over the years I have found some particularly tasty ones and this one did not disappoint. Had a tomato salad, herb Creme Fraiche, squid ink tuile and sauce daube. A tuile is a traditional French water biscuit. You see it on the photo, dark and lace like. A daube sauce is a stew sauce.
The roasted duck had potato pave, shiitake mushrooms, English peas, and a sauce au poivre. A potato pave is a more refined version of scallop potatoes. Devine it was??
A fan of the Mediterranean Branzino. Always so good wether served whole or fillet. At Townsend it was grilled served over a basil couscous salad, preserved lemon aioli and a pomegranate reduction. Simple and great tasting flavor.
A Creme Brûlée that was very well received. Orange supremes and raspberry jam.
Trying for the first time a Pavlova. This dessert was named after the famous Russian ballerina Anna Pavlova. It is like a meringue cake made of whipped egg whites and sugar. Light and crisp on the outside and a little chewy. The middle like an airy marshmallow. Their version was beautifully presented.
The next time in Philly I hope you get to try it. You will not be disappointed.
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Tags: French Restaurant, Passyunk, Philly, Restaurant, review, Townsend EPX, Townsend Wentz
