Bio of Tweed Restaurant and Talks About a New Lunch Menu

Sept. 15, 2010 - PRLog -- Tweed Restaurant just opened in Philadelphia’s Midtown Village and is offering amazing food with focus on local farmers and organic food. The prices are surprisingly affordable and the passion for in season’s flavors is evident.

Owner Edward Bianchini operated a restaurant and boutique hotel in the south of France for over 20 years, Les Muscadins. It was Pablo Picasso’s home in the 1930’s and is located in a small town named Mougins about 10 miles from Cannes. The Philadelphia native turned this charming estate into a romantic hotel featuring one of the best-known restaurants in the South of France, earning Les Muscadins a Michelin Star. Edward Bianchini sold his restaurant in the early 2000 and moved back to Philadelphia a few years later. He began scouting locations in Philadelphia for a new restaurant and eventually found 114 S. 13th Street. After a couple years of renovations he is now the proud owner of Tweed.

Edward Bianchini formed Tweed with France in mind, creating a bistro like atmosphere allowing customers to socialize while being able to enjoy excellent food and drinks. His years in France had enlightened him; he learned that great friends, fantastic atmosphere, locally farmed ingredients and a menu that changes with the seasons are what make a restaurant successful.

For Executive Chef David Cunningham it was just as important to use locally farmed ingredients as it was for Edward Bianchini. Chef Cunningham worked under Chef Eric Ripert after spending 3 years in France and learned how vital it is to use fresh, in season produce and he has lived by that passion ever since. When talking to Chef Cunningham about local and organic food, his enthusiasm truly shines.

You realize that this man is not “just” the Chef; he spends hours on a daily basis traveling farm to farm so he can literarily bring the farm to your table. Quite frankly I have never seen such passion about locally farmed produce. Many restaurants and Chefs are starting to jump on the trend, but no one takes it as personal as David Cunningham.

“In France it’s just the way they cook,” Edward says. “You don’t even think about being organic or ‘seasonal’. We make our menu based on what the farmers offer during that time of the year. If an area is famous for their lamb: we cook with lamb, if the beets are amazing, we use the beets.  The French have lived by that since the beginning of time and I think it’s important to bring that back to the states.”

Tweed is offering excellent food for very reasonable prices, the reason, according to Edward, is he wants people to be able to come back several times a week. “Just because the food is local doesn’t mean you can only enjoy it for special occasions. We want people to come to Tweed on a regular basis and feel, as they are part of our family.”

Tweed is open for lunch and for Restaurant Week they offer a special lunch menu for $20.

For more details about Tweed please visit http://www.tweedrestaurant.com
Or http://www.facebook.com/tweedrestaurant , http://www.twitter.com/TweedPhilly

You can call 215-923-3300 to make reservations.

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