Here’s a First Look at the All-New French Restaurant, Fleur’s, Opening in East Kensington This Month

A new culinary destination blending French inspiration with Philadelphia’s bold dining spirit is set to debut this fall. Fleur’s, the multi-level restaurant from hospitality veterans Josh Mann, Graham Gernsheimer, and Chef George Sabatino, will open on Friday, September 12, at 5 p.m. at 2205 North Front Street in East Kensington.

Fleur’s takes over the former Fluehr’s Fine Furniture Store, a neighborhood landmark for more than a century. Reimagined by local architect Lisa A. Calabro (cfTETTURA projects), the 140-seat first floor and mezzanine feature a raw bar centerpiece, with future phases — including a rooftop bar, boutique hotel, and event space — slated for summer 2026.

Chef Sabatino’s menu is rooted in French tradition but designed for everyday dining, with an emphasis on local sourcing and seasonal creativity. Highlights include:

• Uni Custard Tartlet with caviar and preserved lemon

• Onion Tarte Tatin with Gruyère and cultured cream

• Steak Frites au Poivre with beef-tallow fries and Thai chili sauce vierge

• Roasted Half Chicken with Jimmy Nardello piperade and red kale

The raw bar, Harry’s Clam & Oyster Bar, will serve oysters with watermelon mignonette, clams with cornichon cocktail sauce, and dry-aged yellowfin with kosho and fennel.

“Every dish has something you can point to and say, that’s French — but never fussy,” Sabatino says. “It’s also something you’ll want to eat on a Tuesday night, not just a special occasion.”

Fleur’s cocktail program builds directly on the kitchen’s pantry, weaving French spirits with inventive ingredients such as fig leaf syrup, burnt honey, brines, and duck fat. Standouts include:

• Duck Old Fashioned with cognac, Armagnac, and lacto-fermented cherry

• Daiquiri Provençal with peach, tomato, and basil

• Normandy Highball, a sparkling ode to orchard fruit

• Zero-Proof Squash Sour with burnt honey and toasted seeds

The wine list emphasizes French producers with thoughtful winemaking practices, complemented by zero-proof options to round out the program.