whetstone

CHEF ERIC LEVEILLEE TRANSFORMS WHETSTONE TAVERN

CHEF ERIC LEVEILLEE TRANSFORMS WHETSTONE TAVERN

After months of work, Chef Eric Leveillee is excited and proud to debut his new American autumn menu at Whetstone Tavern (700 South 5th Street). Chef Leveillee has been at the helm of the kitchen since March, and his fall menu smartly combines some of the restaurant’s signature dishes with a wide-ranging variety of innovative and delicious new plates. While still distinctly American, the new menu is more adventurous and diverse, offering inventive takes on classic dishes and vivid autumn flavors.

 

“When Eric joined us, we encouraged him to take his time – but ultimately, we knew that we wanted his creativity and talent to shine, and this new menu showcases all that he’s capable of,” says owner Doug Hager. “As an integral part of our culinary team since we opened our doors in 2015, he has Whetstone’s mission at the heart of all he does, and we’re proud to serve these compelling new dishes this fall.”

 

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Chef Leveillee’s autumn menu is divided into two sections: Tavern (available daily beginning at 12 noon) and Dining Room (available daily beginning at 4 p.m.). Together, they offer guests a diverse range of options, from shareable snacks to a tempting multi-course meal. The kitchen will also put together a nightly Chef’s Tasting Menu, available in either four or six courses ($45 per person and $65 per person, respectively).

 

Autumn Tavern dishes will include:

·         Clam Chowder with mussels, Little Necks, fried potato and dill

·         Grilled Caesar with charred bread crumb, cured egg, boquerones and herbs

·         Mussels in gin-Bloody Mary broth with roasted and pickled peppers and toasted baguette

·         Hot Chicken, Nashville-style fried chicken thigh with black garlic ranch and pickle

 

Autumn Dining Room dishes will include:

  • Potato Pave with pickled chanterelle and apple cider (click for photo)
  • Beet Tart with whipped blue cheese, smoked beet, benne and concord grape (click for photo)
  • Fall Salad with endive, green fig, pumpkin and coffee (click for photo)
  • Quahog, clam, bluefish, beurre blanc, fennel and lavender (click for photo)
  • Bavette Steak with scallion sabayon, tomato, fennel, gooseberry and schmaltz (click for photo)

 

Dishes range in price from $5 for Tavern Fries with Sriracha ketchup and malt vinegar to $26 for Dining Room Duck with sweet tea glaze, eggplant barigoule, Barolo aioli and job’s tears. Classics, such as Whetstone’s signature Kung Pao Chicken Wings and Dad’s Burger, will remain on the new Tavern menu alongside the autumn dishes. The restaurant will also continue to serve their popular weekend brunch from 10 a.m. until 3:30 p.m. Saturdays and Sundays.

 

Chef Leveillee has been a member of the culinary team at Whetstone Tavern since the restaurant opened in 2015, working as a line cook under Chef Jeremy Nolen. Before opening Whetstone, Leveillee spent time in other well-known Philadelphia kitchens, including Vernick (under Chef Greg Vernick) and El Camino Real (under Chef Jen Zavala). Follow him on Instagram (@eleveillee) for daily updates and special menu additions.

 

About Whetstone Tavern…Whetstone Tavern is a friendly neighborhood restaurant serving rustic yet refined American tavern fare. The seasonally-inspired menu and unpretentious beverage list invite Queen Village residents to visit often and beckon food-focused Philadelphians from all over to enjoy a tempting brunch or inventive dinner. Owned by restaurateur Doug Hager, Whetstone is a relaxing corner spot with ample windows, inviting decor and knowledgeable service. The restaurant’s casual energy make it a popular post-work destination, featuring a lively Happy Hour from 4 p.m. until 7 p.m. Guests can mingle at the bar and enjoy $3 beer (rotating), $4 wines, $5 cocktails and their famed Dad’s Single Burger for $5.

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