It is with great sadness that we are announcing that Fleur's, in its current iteration, will halt operations after dinner service this Sunday, April 12th.
We spent the last few years conceptualizing and building this business — a dream restaurant for the three of us — but we've learned a lot in this past year about our concept, our community, and what is sustainable for this location and for the business we want to run. We've spoken to every team member about what is happening, as we aim to be as transparent as possible throughout this process. Our team is everything to us. They are the reason why we've received so much love and such great reviews, and we won’t allow ourselves to get to the point where we cannot pay them. For this reason, we believe that remaining open after this week is not responsible. We will continue to be as transparent and honest about the future of Fleur's, as we truly believe that there is a future for our business in our beautiful neighborhood.
This has been really humbling. From the beginning we set out to be both a neighborhood restaurant and a destination restaurant. We achieved being a destination. Right now we are focused on taking some time to assess how we can make Fleur's work so it can become the fixture in our community we know it can be. We love this building. We love our block and our neighbors. We love being a part of the Kensington community. We will take the next few weeks to sit down and assess what the future of Fleur’s will look like. We cannot begin to express how grateful we are for everyone's support this past year, and we are extremely appreciative for any and all support that comes our way in the future.
With love,
George, Josh, and Graham
"Sabatino's whitefish tartine is a wonder of textures and subtle flavors — the smoked fish salad layered between a bavarois cloud of fennel-steeped whipped cream beaded with salty trout roe and a toasty slice of duck fat brioche so good that I was stunned to learn it's also gluten-free." -Craig LaBan, Philadelphia Inquirer
We’re excited to share the welcome drink for this year’s 3rd Annual Charity Event in honor of Chef Rye Crofter. All proceeds go to @the_everywhere_project
Nikki from @barpalmina has created something truly special for the evening. The cocktail features lemongrass-infused floral gin, amazake, trifoliate orange jam, and orange bitters—a beautifully balanced drink that will greet guests as they arrive.
We were also lucky enough to collaborate with Nikki on this one, producing the amazake and trifoliate orange jam specifically for the cocktail.
It’s the perfect way to begin what will be a meaningful night celebrating Rye’s legacy.
Our Sober Chefs Charity Dinner is right around the corner! On Thursday, March 19, we will welcome in some incredible chefs while raising money for The Everywhere Project. Swipe for full details, including the lineup of chefs and the full menu. Book today on Resy!
We’re honored to host the 3rd annual charity event in memory of Chef Rye Crofter at @fleursphilly . Chef Rye, like many in our industry, tragically lost his battle with addiction, but his generosity, mentorship, and passion for the craft continue to inspire us all.
This year, we’ve brought together a group of chefs (@gwsabatino@katreenakanney@kevmcwilliams@natalialeporehagan and @nikkigraziano of @barpalmina )who represent the spirit and talent of Philadelphia — chefs Rye himself would have respected. Like previous years a handful of Chef Ryes team from Menton will be heading down from Boston as well. Together, they’ll honor his legacy through thoughtful, intentional cuisine.
We’re proud to partner with @the_everywhere_project supporting harm reduction, overdose prevention, and people experiencing addiction and homelessness. This event raises funds in Rye’s memory while taking real action to help those most in need.
Click the link in our bio to reserve your spot and join us in celebrating Chef Rye’s life and legacy.
Our newest dessert is this delicious and comforting Warm Almond Cake by sous chef Zoe DeLay.
We soak the cake in a pear-butter sauce and serve it with a side of lemon crémeux. The pears on top get poached with ginger, anise, cinnamon, peppercorn, and bay leaves before being topped with a sprinkle of earl grey powder.
Last spring, when we were hosting the first ever Fleur’s dinner — a preview pop up at @citrinetablescapes — the menu started with our Uni Custard Tartlet, a dish that saw R&D take place in Chef George’s home kitchen, long before we opened our doors.
The delicate short crust shell is filled with a rich uni custard fortified with house dashi. It is then topped with Golden Osetra caviar from @caviarxsusa , and preserved lemon.
It's the first dish that we took from the pages of our notebooks to the plates on our tables, and it's one with staying power on our menu — a perfect way to start your meal.
Pumpkin velouté.
Butter poached lobster.
And the final touch — Caviar XS.
The sweetness of pumpkin.
The richness of lobster butter.
The delicate salinity and texture of refined caviar.
Not overpowering.
Not competing.
Completing.
Caviar is not an addition.
It is the element that brings balance — depth against warmth, precision against richness.
For those who understand nuance in every spoonful.
Caviar XS.
Elevated, intentionally.
📍 Philadelphia, PA
✨ Where craftsmanship meets taste @gwsabatino@iamjoshypantz
#CaviarXS #FineDining #ChefInspired #ArtOfCaviar #LuxuryCuisine #ElevatedTaste #Gastronomy
A warm treat on a cold day: Pumpkin Veloute with butter-poached lobster. The soup is fortified with house-made pumpkin amazake, and finished with pickled pumpkin, Marcona almonds, bottarga, and tarragon. All of our pumpkins come from our neighbor, @farmerjawn_ . 🎃🥣🥶
