Things are beginning to flourish in East Kensington with Fleur’s — a new 14,000 square-foot property with a two-floor restaurant, six-room boutique hotel, event space, and rooftop bar with an open-air patio.
The venue comes from Josh Mann, Graham Gernsheimer, and Chef George Sabatino—all of whom have made their mark on the City of Brotherly Love as hospitality veterans. With more than six decades of experience between the trio, Fleur will put a focus on French dishes and drinks at its eatery, and is slated to open this spring.
A taste of what’s to come
Philadelphians can get a sense of the concept a bit early, with “A First Taste of Fleur’s” on Saturday, April 19 at Citrine Studio (1834 E. Hagert St.) The night will feature a five-course menu featuring sourdough miche and an uni custard tartlet, dry-aged yellowtail, spring pea nage, steak au poivre, accompaniments for the table, and fresh vanilla custard. This BYOB experience costs $135 per ticket (available online through Citrine), with two seatings at 5:30 and 8 p.m.
When Fleur’s does open, Philadelphians will find space for 30 total seats, including 18 at a bar that transitions to a raw bar, along with a dozen seats in a private dining room. The first floor and mezzanine will open first in the spring, and the roof and event space will follow suit later in 2025. The six-floor building in total will encompass the rooftop bar, the four-seasons dining room, two open-air patios, six boutique guest rooms (also opening later this year), plus, a fifth-floor event space that contains a dedicated kitchen and plenty of skyline views of the city.
As a release notes, when Fleur’s opens, the restaurant will serve dinner from 5 to 10 p.m. Sundays through Thursdays, and 5 to 11 p.m. on Fridays and Saturdays. Weekend brunch will follow shortly after, with service offered on Saturdays and Sundays from 10:30 a.m. to 2 p.m. While the final details are still being worked out, expect to see a 4 to 6 p.m. weekday happy hour featuring oysters, clams, crudos, and small plates, as the raw bar will contain a serious focus on the best available East and West coast oysters and clams.
“We will be building the menu around what’s available at nearby farms. I spent time in 2021 working on a farm, which really invigorated my love for the region’s bounty of produce, and inspired me to take my approach to vegetable cooking to new heights,” says Sabitino.
The restauranteur also notes that although the menu won’t change every night, it will represent the six growing seasons in which the region’s farmers grow.
“Garnishes and little things will change often, and we will feature a handful of signature dishes that will give us a lot of seasonal flexibility. We will be focusing heavily on preservation and what’s available both from local waterways and the farms, but on a pretty large scale,” he continues. “This is an opportunity for me to be the most focused and intentional that I’ve ever been, putting all of my knowledge of hospitality into one package. Our goal is to simply produce the best food we can in a beautiful setting with outstanding hospitality and without any egos or pretense. We’re a very tight team, and this is really exciting for all of us.”
Hospitality, from the heart
New Jersey native Sabitino has spent time at some notable local gems, including Fork, Monk’s Café, and Ansill before joining the Safran Turney Hospitality team in 2006. And during his tenure at Barbuzzo in 2011, the bar/eatery was nominated for a James Beard Award for Best New Restaurant. Fleur’s nods to Parisian cuisine can be credited to Sabitino’s time while working under Chef David Ansill.
The new concept’s front-of-house/management will be partially overseen by Mann, who’s professional career has seen time at hotspots like Condesa /El Techo, Suraya, and Kalaya. The South Philadelphia native also spent 16 years working with Stephen Starr at Tangerine, Continental Midtown, Continental Old City, Fette Sau, and Frankford Hall as a bartender and eventually, as a general manager at the last three spots listed.
“The foundations of hospitality, presenting food, and setting a great table all came from my grandmother,” says Mann. “I gravitated towards restaurants pretty naturally. They always felt very comfortable to me. They felt like home.”
Designing a landmark
Gernsheimer will also be at the forefront of Fleur’s design. The PA native worked his way from a dishwasher and a line cook in high school before bartending in college and ending up as Assistant GM. Gernsheimer’s career has seen the likes of Frankford Hall, then on to being the Assistant GM of El Vez and Suraya, the GM at Hungry Pigeon/Fitz and Starts, and the Director of Operations for the Loco Pez Group.
Fleur’s was designed by Lisa A Calabro (cfTETTURA projects), in partnership with Parallel Architecture Studio. Calabro and Mann met during the opening process at Frankford Hall, and Calabro has had her hand in the design of many of Fishtown’s restaurants. According to Mann, Calabro designed everything from the basement kitchen to the roof of Fleur’s, which broke ground in August 2024.
“The building has so much character — it was screaming to be loved,” says Calabro. “I wanted to highlight the double-height space, preserving its original exposed tin ceilings and vintage light fixtures while introducing modern upgrades that keep the design light, simple, and timeless. For me, this project ticks all of my boxes. I am excited to revitalize a building that has stood vacant for over a decade, giving it new purpose, while honoring its history and sharing it with others to enjoy.”
To find out more information and updates on Fleur’s (2205 North Front St.), visit fleursphilly.com
