"Andrew Wood is a pig-whisperer," declares Philadelphia magazine, which named Wood's Russet best in the city for charcuterie in 2012. Come savor Andrew's award-winning approach to charcuterie over four courses, including three made with suckling pig. As you eat, he’ll share the philosophy behind his restaurant and “whole-animal” approach. The dishes rotate to accommodate whatever ingredients are fresh, in season, and available locally, but the evening always ends with a to-die-for dessert.
Three dishes prepared from suckling pig, followed by dessert
Andrew explains his process and culinary philosophy as guests learn about the charcuterie and preparation process with a visit to the on-site charcuterie room
Guests may bring wine or beer to enjoy with dinner.
These intimate, interactive dinners start at 7 p.m. and end at 9 p.m., with reservations available on select days throughout July, August, and September.
September 3 | September 24
August 7 | August 14
September 4 | September 25
Tucked inside an 1877 Rittenhouse Square townhouse, Russet serves flavorful, unpretentious dishes with Italian and French influences. Featuring local ingredients that range from rhubarb harvested in south Philadelphia to eggs laid at Honey Brook's Wyebrook Farm, the restaurant's offerings change daily to keep pace with the season's freshest finds. Philadelphia Weekly praises the way Russet's "simple, rustic atmosphere... exhibits a sleek, European flair," and describes the food as "fresh and bright with innovative use of new ingredients."
While working at acclaimed restaurants like Philly's Le Bec-Fin and Chicago's Trio, chef Andrew Wood developed a simple culinary creed. Built on the idea that menus should evolve to accommodate seasonal, locally produced ingredients, the philosophy blossomed into practice in 2012 when he and his wife, Kristin, opened Russet. Andrew and pastry chef Kristin work to create earnest but elegant dishes, focusing on sourcing high-quality ingredients and letting natural flavors sing.