PHILADELPHIA - Forsythia, Old City’s modern French bar and restaurant helmed by chef Christopher Kearse, celebrates its third anniversary with an effervescent rendition of its buzzed-about Industry Night Series with themed cocktails, complimentary fare, cheese demos, vinyl, birthday cake, and much more, on Monday, August 29 from 7 - 11 pm. 
Additional anniversary celebrations come in the way of the return of Kearse’s dramatic Tuna Collar Amandine [Fresno chili, heart of palm, and ponzu), a fan favorite from Forsythia's opening menu in 2019, back on the menu Wednesday, August 24 through Friday, August 26, and available as supplies last. 

Forsythia's monthly Industry Night series strives to incorporate a rotating collection of collaborations between Kearse’s acclaimed restaurant and locally-owned and operated adjacent businesses such as previous guests Liberty Kitchen, Messina Social Club, Glory Beer Bar & Kitchen, and Steel & Stone. This go-around, restaurant industry peeps can expect a myriad of exciting additions, including guest bartender Donnie Browning of Bridget Foy’s slinging ‘80s-inspired craft cocktails (think: Alabama Slammer and Purple Hooter but modernized and elevated). For fare, Cry Baby Pasta’s Executive Chef Emily Chellew will team up with Chef Christopher Kearse for a curated menu of complimentary snacks and small plates.
Attendees can look forward to Guy Smith (aka DJ Jack Tripper), Beverage Director at Bridget Foy’s and Cry Baby Pasta, spinning ’80’s-focused vinyl throughout the evening, and catch Julia Birnbaum, Founder of the newly-launched Philly Cheese School, presenting cheese and pairings demos with complimentary samples. To cap off the festivities and to commemorate three years in business, Forsythia will offer slices of birthday cake to all in attendance. 
Moving forward, Forsythia will host a different guest bartender for Industry Night, held the final Monday of each month, and will continue to include local purveyors through demos, food collaborations, performances, and more. Walk ins are welcome, with no reservations required. 

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