About Forsythia

Forsythia is a contemporary French restaurant from acclaimed Chef-Proprietor Christopher Kearse. Kearse and his team exhibit a commitment to excellence and innovation from an open kitchen holding court over bright, modern surroundings. Our culinary style focuses heavily on utilizing top-tier, seasonal ingredients & serving them in unique and delightful ways. Small plates and entrées rotate often with a commitment to executing elevated French Bistro-inspired fare with a contemporary twist. In addition, the bustling bar program includes an extensive selection of hard-to-find, global wines ranging from white, red, rosé, orange and everything in-between, as well as carefully curated craft cocktails, local beers, digestifs, craft spirits, and an espresso bar for an after-dinner delight.  

Forsythia’s name derives from Kearse’s upbringing, just outside of Philadelphia. As a child, Kearse grew up on Forsythia Drive in Levittown, Pennsylvania where he spent his younger days watching hours cooking shows on end which ultimately led him to taking over cooking duties for his family – including preparing dinner for his parents and seven siblings every night while in high school. Now, as a nod to childhood – the interior décor incorporates a variety of Forsythia flowers, yellow and white accents, and an array of plants and flowers scattered throughout the venue. 

Upon opening in August of 2019, Forsythia earned 3 Bells from acclaimed Philadelphia Inquirer Food Critic Craig Laban

Chef | Proprietor

Chef Christopher Kearse graudated from Philadelphia’s Restaurant School at Walnut Hill College in 2005 as valedictorian. Kearse then moved to Chicago and launched a campaign to work in some of the country’s most influential kitchens- sending a letter each week to the same ten chefs in order to get his foot in the door.   

Due to his diligence and talent, Kearse was able to land several coveted positions in some of the top kitchens in America and the UK, from stage to saucier to line cook and  poissonnnier.

In August 2012,  at age of 27,  Kearse opened Will BYOB on East Passyunk  Avenue to rave reviews. Kearse was subsequently named “Best New Chef” by Philadelphia magazine, has been named one of the 2013 Philadelphia Rising Stars by  StarChefs  and was a semifinalist for a James Beard Award in both 2013  and  2014.