Fleur's
Day 2: 5-Course Inventive "French-ish" Tasting Series
Opened this past September in East Kensington, this French-inspired eatery vaulted right onto Eater’s “Best New Restaurants in Philly” List and Infatuation’s List of “New Philadelphia Restaurants to Try Right Now.” Chef George Sabatino has considerable experience in Philadelphia kitchens, having opened Bindi, a 3-Bell Indian kitchen, and Barbuzzo, a James Beard nominee for "Best New Restaurant". In 2012 he was selected as a "Best of Philly" Chef by Philadelphia Magazine and his enticing menu at Fleur’s is a good demonstration why, with such dishes as terrines with pork & pistachio or smoked whitefish, cod with brown butter meuniere, steak frites aux poivre, and Parisian gnocchi with mushroom ragout, hazelnut oil, and thyme. Lush desserts too like chocolate torte with labne and persimmon and French vanilla custard with miso caramel. And the stunning setting in a rehabbed Flueh’rs Furniture Store features French Art Deco splendor, with chandelier pendants, high tin-coated ceilings, exposed brick, and large windows. “The food is just as exciting as the space,” raves Infatuation, so, naturally, we are excited to visit here. We hope you’ll be able to join us!
About the Host:
George Sabatino
Chef/Partner
Chef George Sabatino began cooking in Philly over twenty years ago, honing his craft at Fork, Monk’s Cafe, and Ansill before landing on 13th Street in 2006, where he was mentored by Chef Marcie Turney at Lolita. He previously opened Bindi, a 3-Bell Indian kitchen, Barbuzzo, a James Beard nominee for "Best New Restaurant", and 3-Bell Aldine, in addition to serving as Executive Chef position at Stateside. He is a former "Best of Philly" Award-Winner.
The Lineup
All courses will be individually plated. This menu will be Tree Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hamachi Crudo
béarnaise buttermilk, lacto fermented kohlrabi, evercrisp apple
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Mussels Vinaigrette
gallette de pommes de terre, mussels aioli, leeks
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Caraflex Cabbage a l'Orange
preserved green tomato, spiced peanut, thai basil
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Beef Cheek Bourguignon
sunchoke soubise, radish top kkakdugi, sesame amaranth
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Pink Peppercorn Pavlova
passionfruit curd, fresh satsuma, lime leaf cream
Fleur's
2205 N Front St
Philadelphia, PA 19133
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy, Shellfish, Fish, Egg, Peanut, Allium (with the Exception of Cooked Garlic), Mushroom. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
