Chef Chris Kearse is 9 days away from opening his debut restaurant, Will BYOB, on East Passyunk Avenue. Kearse and his GM, Chris Perotti, are putting the finishing touches on the space, which looks like it's ready to open right now. Kearse spent the last few years in the kitchen at Pumpkin, which is known for progressive cuisine and ingredient-driven dishes. Kearse plans on bringing that to Will, as well.
"We're big on the idea of food as theater," Kearse told Eater. "But, not like a big show, or being a show off. Attention to details, high quality, creative presentation, and high level of service, which we consider to be theater. A great experience is what Will is all about."
Kearse added that the menu will look simple, but deceptively so. "The dishes will have simple ingredients, but when you get into the food, there will be more depth, more complexity. Simple is always good, and never goes out of style."
Perotti added that while they consider Will to be fine dining, the old concept of fine dining isn't as relevant in 2012. "What was happening in the 80s and 90s with fine dining meant jacket and tie, and that's not what matters today," Perotti said. "You'll have the same level of quality in service and food here that you would get at any of the fine dining establishments, with the only difference being the need for jacket and tie. Fine dining is much more about the restaurant than the diner."
Kearse added that there will be a special Tuesday night dinner that focuses on one ingredient, in addition to the previously announced Sunday night four-course prix fixe. "We'll pull out all the stops, work on new dishes, and provide a higher-end dinner that night for our Tuesday-night guests. It'll be fun, more adventurous, so, we're excited about that," Kearse said. "Also, we have a backyard patio we will be using next Spring, but it's just too much to open all at once."
· Will BYOB [Official]
· All Will BYOB Coverage [~EPHI~]