The to-be-named project will be “an extension of what we’ve done before” at the late Town House, with his wife and pastry chef Karen Urie Shields. “Vegetable focused,” John Shields adds, "with lots of ingredients from the ocean." The restaurant will feature a single, set-price tasting menu of eight or so courses, he says.
The property includes an outdoor patio and a carriage house where the couple intends to serve a la carte options, and make the destination accessible to more diners.
As for an opening date, “realistically, we’re nine to 11 months away,” says Shields, who still resides in Philadelphia.