Forsythia
French restaurant · Old City
233 Chestnut St, Philadelphia, PA 19105
Highlights
Forsythia serves contemporary French cuisine in a chic Old City setting, blending elegance with inventive dishes like ricotta beignets and escargot.
Forsythia serves contemporary French cuisine in a chic Old City setting, blending elegance with inventive dishes like ricotta beignets and escargot.
"The sweet and savory weekend French brunch is a great reason to visit Old City’s little bistro Forsythia. But the cocktails are an equally compelling draw: Third Time’s The Charm, with vodka, chocolate, Rival Bros’ espresso, and ginger, is just one example of the combinations of cocktail flavors." - Annemarie Dooling, Ernest Owens
"Forsythia, a French tour-de-force in Old City, offers a happy hour every Sunday through Friday from 5 p.m. to 7 p.m. Snack on savory ham and cheese beignets ($6), beer-battered cornichons ($9), and a short rib and caramelized onion rillette with toasted sourdough ($10), among other small plates. Wine by the glass is $10 a pop. There’s also $10 and $11 cocktails and $5 beers on deck." - Ernest Owens, Erika Adams
"French cuisine is both traditional and experimental at chef owner Christopher Kearse’s cozy restaurant in Old City. Succulent duck, bountiful escargot, and the city’s most scrumptious crepes can be found on Forsythia’s self-proclaimed “French AF” menu." - Eater Staff, Ernest Owens
"For couples looking for a more intimate Thanksgiving dinner to-go, Forsythia is selling their 10-day dry aged duck special for two for $140. This takeout meal includes Rohan duck breasts, confit legs/wings, foie gras-white bean cassoulet, and duck jus that is now available for pre-order online with last call for orders on Monday, November 25th." - Ernest Owens
"One of Old City’s beloved restaurants is Paris in Philly. At night, the ambience is intimate with perfectly dimmed lights and cozy seating. If you date is a meat lover, recommend the tasty bone marrow crusted short rib. If they are into light fare, the Icelandic cod en croute is immaculate." - Ernest Owens
