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Chef Townsend Wentz dishes on plans for 1623 E. Passyunk, elaborates on ‘wine-driven food’

Townsend Wentz, the pedigreed chef whose resume includes stints at French-influenced temples La Croix and the Four Seasons, says his plan for the former Sophia’s at 1623 E. Passyunk Ave. will be to focus on “wine-driven food.”

And what’s that mean exactly? Simply, that he wants ”to make food that’s best paired with wine.”

“My background follows a French motif,” Wentz told us in an interview with his general manager Lauren Harris. “So I want to make sure the food is well-balanced, full of flavor, not too sweet, not too spicy – food that won’t overpower the wine.”

The future Wentz restaurant.

The future Wentz restaurant.

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