It is a little bit of a hike from Rehoboth Beach and other beaches but it is so good that I follow my motto: Good Food, Will Travel.
Bon Appetit is located at 312 High Street in Seaford, Delaware. They open from 5 – 9, are closed on Monday. 302-629-3700. The restaurant has been in Seaford for over 20 years. Their motto is: Be Our Guest and Eat Well.
Karen and Chino are the owners. The menu changes often, they have specials but always those dishes loved by many stay on the menu.
The setting is intimate, the service is very personal and friendly.
My friends went all out to celebrate my big birthday on March 8th. What the heck I turned 70. It is a privilege to get older and celebrating with good food is always the best.
The butter presented this way evokes another time. The baguettes, well let’s say I could have butter, bread and wine and call it a day. Warm and crusty.
My country pate was delicious. I don’t make pate but it is a favorite when I think of French cuisine.
I don’t think these oysters were a favorite. You can’t be perfect all the time.
The duck is a must if you like duck. This evening it had a Grand Marnier orange sauce.
The green vegetable mousse accompanies every dish.
Three of us had the duck. A fillet mignon with blue cheese sour cream was ordered and was well received.
The Rockfish was a winner that evening. A local fish always great tasting.
Desserts not one but 3?. Bread pudding for some.
Flourless torte?
Creme Brûlée as my birthday “cake”.
A surprise the next day when my friend’s husband cooked breakfast including one of my favorites…Scrapple??
Hope every birthday is celebrated in your life with the closest to you.
AboutMyBeaches is on Facebook and Instagram.
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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.
AboutMyBeaches is on Facebook and Instagram. It is a site to find out about events, restaurants, reviews, where to shop and what to cook for dinner.
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