The New Taste of Tweed

Once a wintery, old-country-man-in-a-vintage-photograph kind of fabric, tweed is getting a new flavor: A little more cityfied, a little younger, fresher, and all in the form of the latest restaurant from Edward Bianchini (last seen on the French Riviera running the now-closed Michelin-starred Hotel Les Muscadins), Tweed. The restaurant, which opened earlier this month, is bringing country food to the city. Chef David Cunningham told Philadelphia Magazine that he wants all his ingredients to come from a 100-mile radius of Philly — his beef is from a cattle farm in Jersey, his eggs and dairy are from Newtown.

What else? If you’re a fan of Art in the Age’s Root, Tweed’s got it. And of course, there’s tweed everywhere: On the barstools, on the banquettes…

A look at this country food gone posh:

Magret Duck Breast, cornmeal ramp pancake and cider, espresso glaze; Orecchiette, sauteed wild boar sausage, broccoli rabe and garlic; Pan seared diver scallops, blood orange hazelnut vinaigrette, lovage and peas; Cookies & grass fed cow's milk, chocolate chip, white chocolate, oatmeal and peanut butter.

Tweed, 114 S. 12th St, 215-923-3300