A new seafood-focused Italian restaurant opened last week in Philly, and it’s already making waves. Oltremare comes from Chef Townsend Wentz and calls the Rittenhouse area of the city home.
The new venue opened adjacently next to Wentz’s other hotspot and its now-sister spot, The Hayes, which also started operations earlier this year. What this new bar/restaurant aims to offer however is “flavors and an atmosphere reminiscent of Italy’s Amalfi Coast through exceptional cuisine and a top tier beverage program.”
And as a release notes, Oltremare explores Owner/Chef Townsend Wentz’s dual love for culinary and the coast, as he is an avid sailor in addition to restauranteur and accomplished chef.
“Oltremare combines my love of Italian food and the sea,” said Wentz. “The vision for this restaurant is to transport guests to the coast of Italy through not just the interior, but more so food and drink that you’d commonly find in Positano or Amalfi.”
Oltremare is currently serving up a variety of seafood-centric dishes, curated by Wentz and his team including revered chefs Ted Manko and Christopher Reid, spanning handmade pastas, crudos, seafood-centric entrées, desserts, and more.
Highlights from the opening menu includes Fluke Ceviche with mussel vinaigrette, fresno chili and shisho, Bluefin Tuna Crudo with pickled kumquat, Calabrian chili and sorrento, Spaghetti alla Limone with sorrento lemon, parmesan and basil, Braised Lamb Pappardelle with porcini mushrooms, pine nut gremolata and sultan raisins, Ossobucco Bianco with creamy tallegio polenta, fennel and a citrus salad, Polpo with charred octopus, pepperonata, saffron, and bouquerones, and Dorade with braised escarole, cipollini onions, romesco, toasted almond and taggiasca olives.
And to finish things on a sweet note, Philadelphians can also indulge in Amaretto Baba with lemon chantilly.
And what’s dinner without a drink? While here, patrons can check out a selection of amaros, Italian wines, and classic and contemporary Italian-inspired sippers.
One option, the Negroni Spagliatto, is made with Cocchi Torino, Campari, and gin, then topped with sparkling wine. The Principessa, on the other hand, is composed of vodka, sage syrup, lime juice, Aperol, and sparkling wine. Oltremare is also serving up a riff on the Manhattan with Averna Amaro, Cardamaro, and rye whiskey, and finally, the venue’s Il Nono is crafted with Tuaca, bourbon and angostura bitters to name a few picks.
Prior to the pandemic, the space briefly served as Wentz’s eponymous signature restaurant, Townsend, before returning to East Passyunk Avenue as Townsend EPX. Now, the bi-level restaurant has been transformed once again into a sweeping, bright and open-formatted restaurant and bar with hues of blue, white marble, wood accents and a bevy of greenery, the release states.
This new venue houses a main dining room with 70 seats, intimate bar area with seating for 12, and a mezzanine with additional seating. Oltremare has opened with dinner service six days a week, Tuesday through Sunday, from 4:30 to 10 p.m. Reservations can be made via Resy in the coming weeks.
For more information on Oltremare (2121 Walnut St.) visit oltremarephl.com or follow them on Instagram @oltremarephl.
