Yesterday, the Inquirer reported aristocratically named chef Townsend Wentz was leaving McCrossen's Tavern to breed standard poodles on his hunting estate in the Yorkshire countryside focus on opening his own restaurant later this fall. The Four Seasons vet certainly gave standby McCrossen's a culinary upgrade--here my review in Jersey's Courier-Post--so I imagine a project on his own terms will be even more exciting. Bon voyage, chef. Tell the Crawleys hi.
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