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Whetstone Tavern Debuts Fall Flavors Including Chef’s Tasting Menu

Whetstone’s new menu stays true to the restaurant’s mission of offering updated American classics, with a renewed focus on top-notch ingredients and contemporary techniques.

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.

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

Potato Pave Whetstone Tavern
Beet Tart with whipped blue cheese, smoked beet, benne and concord grape

Beet Tart Whetstone Tavern
Fall Salad with endive, green fig, pumpkin and coffee

Fall Salad Whetstone Tavern
Quahog, clam, bluefish, beurre blanc, fennel and lavender

Quahog Whetstone Tavern
 Bavette Steak with scallion sabayon, tomato, fennel, gooseberry and schmaltz

Bavette Steak Whetstone Tavern

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.

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