This March, chef Eric Leveillee is bringing his straightforward, welcoming approach to cooking to Whetstone Tavern. Recently named executive chef, Leveillee has taken over the helm at Whetstone Tavern as chef Jeremy Nolen returns to run the kitchen at their German-inspired sister restaurant, Brauhaus Schmitz.
Throughout March and April, Leveillee will be rolling out creative new menu additions, each one showcasing adventurous takes and updates on fun, modern dishes. By honoring simple techniques and highlighting single ingredients, Leveillee hopes his work in Whetstone’s kitchen will further draw on the restaurant’s friendly atmosphere and convivial vibe.
“We are excited to turn chef Eric loose at Whetstone Tavern,” says owner Doug Hager. “He has been an integral part of our culinary team since we opened our doors in 2015, and we know he’ll build on the creativity that chef Jeremy Nolen always brought to the kitchen.”
New dinner dishes will include:
- Deviled rabbit with polenta, egg, charred bread and balsamic
- BBQ black bass with refried lentils, romesco and fried cornbread
- Mushroom and tallegio sacchetti with stewed tomato, roasted and shaved cauliflower
New dessert items will include:
- Crème caramel with tart cherry syrup and pecan Florentine cookie
- Carrot cake jelly roll with orange marmalade, beaten cream and candied carrot
- Warm chocolate pudding with puffed amaranth and chai
New brunch dishes will include:
- Breakfast poutine with tater tots, fried cheese curds, bacon gravy, scrapple chips and sunny side-up egg
- A rotating lineup of toasted breads from Little Bird Bakery and Philly Style Bagels, accompanied by house-made spreads, including Earl Grey cream cheese with blueberries and tomato jam with cured egg yolk
- Churro “coffee roll” with Mexican chocolate ganache and coffee
- Chilequiles with guanciale, stracciatella, salsa roja, crispy poached egg and Philly Style bagel chips
- Drunken Monkey Pancakes featuring four banana pancakes layered with Nutella and peanut buttercream and topped with candied bacon, peanuts and bourbon maple syrup
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 Chef Leveillee on Instagram for daily updates and special menu additions.
Find Whetstone Tavern at 700 S. 5th St. in Philadelphia; phone: (267) 909-8814.
- Top Photo: Whetstone Tavern
- Bottom photo: Christina Dowd
