Forsythia

There’s just 5 days left of CCD Restaurant Week ⏳

Make your last minute reservations and enjoy our featured cocktail: Metro A 🥃 old overholt rye, dolin dry vermouth, salted maple syrup, orange bitters

Wishing a happy Chef Appreciation week to our very own Chef Christopher Kearse! Thank you for your knowledge, insight, dedication, and most importantly—laughs. We appreciate you today, tomorrow, and always! 🙌

Tell a chef in your life you appreciate them this week as we recognize the people who bring us together for our greatest meals. 🍽️

Don’t forget… Restaurant Week starts THIS SUNDAY! 🔔

We’re kicking things off Sunday at 10:30AM with a $20 2-course lunch option (served on Saturday and Sunday only) and a $40 3-course dinner every night! From September 8th to the 21st we’ll be dishing out favorites on this mini tasting menu for a taste of Forsythia! 🍽️

Whether we’re on your weekly list or you’ve never had the chance to dine with us, we are looking forward to welcoming you these next couple weeks. Reservations go fast, so be sure to head to Resy and secure your seats! 🪑

Meet Suzette Boire 🍸🍊
Tonight’s featured cocktail for our Jacques Pépin French AF dinner! Based on the classic dish Crepes Suzette, one of Jacques Pépin’s favorite desserts to make.

🍸: butter washed gin, cognac, Grand Mariner, flambéd orange cordial, orange bitters, and lemon. Served with a burnt orange twist.

This month’s French AF series comes from the very same book that inspired much of Chef Christopher Kearse’s menu here at Forsythia: Essential Pépin from TV personality Jacques Pépin. We will be recreating familiar dishes as we pull recipes directly from the pages of the beloved French Chef’s best work. 📖

As customary, this 5-course tasting menu will have an optional wine pairing available from Christopher Godfrey with 🍷

❗️Note this date is moved up a week from our typical French AF pattern to allow us to welcome many new faces during Restaurant Week from September 8th-21st❗️

Nothing feels better than a full dining room 💛
A huge THANK YOU to everyone that celebrated our 5th anniversary with us this week. Seeing faces both familiar and fresh and sharing memories old and new— it’s why we do what we do. To many more years and meals! 🥂🍽️

Capture the essence of the summer season with our Peach, Please! Cocktail: aged rum, Aelred peach, house-made peach cardamom cordial, becherovka, lemon 🍹🍑

Forsythia is turning 5! 🎉

To celebrate this momentous occasion, we are offering a tasting anniversary menu with a handpicked signature dish from each year, each one telling a unique story of our evolution and the flavors you’ve come to love.

Whether you’ve been a patron since Chef Christopher Kearse’s BYOB Will on Passyunk Avenue or just discovered us on a walk through historic old city, we invite you to join us as we reminisce on our journey on Thursday, August 22nd.

We want to thank you for your continued support and love of our French cuisine; it would not have been possible without you! 🤝 Link in bio to book! 🔗

Have you noticed our new look? 🙌 Head towards the warm yellow glow of our new sign for something spectacular this evening ✨

Shucking in style for ! 🌊🦪

Celebrate with the best of both coasts—sweet East Coast and briny West Coast oysters. Pair them with a glass of sparkling and make it a day to remember! 🥂✨

This Monday, August 5th ONLY!

We’re all reveling in the last bits of summer this month ☀️ and you can too! Due to an overwhelming interest, have added a SECOND DATE to our French AF Lobster dinner! 🦞

Thursday is SOLD OUT but we have plenty of space on Wednesday August 7th. In case you missed it, this 5-course lobster centric menu will only be available these 2 dates with an optional wine pairing poured by guest sommelier Michele Alwine of Wine Merchant.

Swipe for the menu, book on Resy, and let’s soak up the summer together ⛱️

French AF pt. 31 is featuring a foodie favorite: LOBSTER 🦞

Join us Thursday, August 8th for a 5-course lobster centric menu as we wind down summer and enjoy all the flavors the season has to offer. Link in bio to book 🔗

Our favorite part: the garnish 🤌🏻🌱🌸

There’s a lot of learning that goes on at the front pass of the kitchen. From expediting and firing, to recipes and history, to technique and plating. It’s where the magic happens. It’s where knowledge is passed down. It’s where we connect on common ground.

Thank you, Chef and to all the chefs in our lives who never stop teaching us. 🤲🏻

🐰🍽️ At Forsythia, we’re elevating French cooking with our innovative spin on a Rabbit Blanquette! This dish is seasoned with vermouth, ginger, and Dijon mustard, bringing a fresh twist to a beloved classic.

“Throwback to my first experience cooking rabbit under Chef Laurent Gras in Chicago. We b***d out whole rabbits, stuffing them with oven-dried tomatoes, rabbit farce made from the front legs, and grated dried black olives.”

Join us at Forsythia to taste the tradition and creativity in every bite!

Thanks to everyone who came out to our 30th installment of our French AF dining series where we celebrated Bastille Day in Marseille 🥘 and to Ken Schindler from The Artisan’s Cellar for pouring such perfect wines all night long 🥂

Miss out on the fun? We’ll be recognizing Bastille Day through Sunday, July 14th with specials from the sea running all weekend long! Stop by and celebrate like the French! 🇫🇷

Thank you for the mention!
Our happy hour boasts a wide selection of discounted dinner menu items as well as dishes exclusive to happy hour. Rotating cocktails include bar favorites like La Vie en Rose and Third Times the Charm with new creations always gracing our punch bowl. 🍹

The best part? happy hour runs Sunday-Friday (every day except Saturday!) from 5 to 7. See you this week! 🤝

Link in bio for full article. 🔗 Available at the bar only.

Quite the line-up! 🍾 Take a peek at some wines for our next French AF, July 11th, poured by Ken Schindler of the Artisan’s Cellar. Also featuring our specialty cocktail, the 100 Years’ War.

🍷 Les Chemins de Bassac Roussanne (Puimisson, Languedoc, Southern France)

🥃 Forthave Marseille Amaro (Brooklyn NY)

🍸 100 Years’ War: cognac, calvados, lillet, absinthe rinse, orange bitters

Aaaand we’re back! With more ✨NEW✨ summer menu items. Swipe for a close-up 🔎

Poulet Roti: foie gras stuffed petit chicken, green zucchini, peppadew peppers, tomato veloute

We’re enjoying a little R&R today ⛱️ But we’ll be back tomorrow 5-10 with happy hour 5-7 🍹Enjoy the holiday!

For our next installment of our French AF series, we will be celebrating with a Bastille Day in Marseille themed menu. 🥘 The 5-course menu (as follows) will be seafood centric with crab, lobster, mussels, clams and more. 🦀🦞🦐

Ken Schindler from The Artisan’s Cellar will be pouring a carefully curated wine paring to complement the menu. 🍷

Join us Thursday, July 11th for our 30th installment of our French AF dining series. We will be running select specials from the sea all weekend long through Sunday, July 14th.
Link in bio to book via Resy 🔗

VIVE LA FRANCE! 🇫🇷

On this Midsummer, a celebration of the solstice and the blooming flowers of summer, we wanted to recognize Blue Moon Acres.

Blue Moon, located in Pennington NJ is our supplier of all the delightful little flowers that grace our plates and give it that WOW factor!🌟 They hold a special place in our hearts as Chef first visited the farm on a 2nd grade field trip.

Some of our favorites: alyssum, geranium,broccoli, and violas. Can you spot them all? 🌾🌸🪻🌼

We’re getting our just desserts this week, with new summer editions of our favorites! ☀️

🥮 Caramel custard tart: Nutella creameux, sour cherry gelée, brown butter powder, and fresh meringues

🍧 Honey pot de crème: strawberry gelée, coconut sauce, and ginger streusel

Start your week off right with a little dessert before dinner ✨
🥥🌰🍯
“In the world of classic French desserts, coconut cake is a staple. My rendition of this timeless treat aims to strike a balance between familiarity and innovation. The term “financier” harkens back to its origins, where its shape resembled gold bars, supposedly created by nuns. Think of it as the OG power bar, packed with high fat, high carb, and high protein goodness.”

Legend has it that a savvy patissier, situated near the Paris Stock Exchange, crafted the financier to cater to businessmen’s needs, allowing them to indulge without compromising their impeccable attire.

Our take on the financier incorporates coconut, cassis, and honeycomb candy. We blend brown butter and coconut oil, infusing the cake with a rich coconut essence, enhanced by shredded coconut for added texture. Served warm, it tantalizes with contrasting temperatures.

A luscious coconut cremeux takes the place of traditional frosting, a creamy coconut milk custard delicately set with white chocolate and whipped creme fraiche. The addition of cassis caramel injects a hint of acidity, harmonizing the richness of the dish for a truly balanced experience.

🚨 Attention everyone! 🚨

We will be closed today for a private event. We apologize for any inconvenience and appreciate your understanding. But don’t worry, we’ll be back open tomorrow to serve you!

See you then! 🙌

Chef Christopher Kearse is collaborating once again!
Time-honored Bistrot La Minette Chef Peter Woolsey will be working side by side with Kearse to create an entire menu of the most well-loved French classic: Foie Gras. Journey through all 5 courses as these established chefs intertwine foie gras in unimaginable ways. Opt-in for the curated wine pairing from Jeffery Bartash from T. Edwards or enjoy our specialty foie gras cocktail if you just can’t get enough! This event is especially exciting to us as our General Manager, Brad Histand, previously worked with Woolsey for 12 years. To celebrate this incredible dinner event, the menu will be available at both restaurants on consecutive days; Wednesday June 12th at Bistrot La Minette and Thursday June 13th at Forsythia. Link in bio