Oltremare, which opened last night, marks a return to Rittenhouse — more specifically, 2121 Walnut Street — for chef-owner Townsend Wentz.
The spot had briefly been home to his flagship French bistro, Townsend, relocated from East Passyunk in early 2020. It shut down during the pandemic.
Today, the bistro is back on East Passyunk as Townsend EPX, and the Walnut Street space has been redesigned into a coastally cozy reflection of Oltremare’s Amalfi-inspired cuisine. It’s Wentz’s second opening of the year following January’s launch of The Hayes at 1123 Walnut, adjacent to the chef’s Spanish-influenced Oloroso and in the company of A Mano, his Italian restaurant, from which Oltremare takes a comparatively lighter, more seafood-focused approach.
Beyond bringing together a passion for seafood and Italian cuisine, Oltremare was inspired by an urge to combine “the technical prowess of the guys that I have on board with me,” Wentz told Billy Penn. “The kind of more refined approach we’d like to offer, we felt this would be a perfect explanation for all of that to come together.” His Oltremare team features chefs Christopher Reid and Ted Manko.
On the menu, bluefin tuna crudo with pickled kumquat and Calabrian chili; fluke ceviche with a mussel vinaigrette, and charred octopus served with pepperonata, saffron, and boquerones. There are meatier options, like a braised lamb pappardelle with porcini mushrooms and pine nut gremolata, and an ossobuco bianco served on top of a creamy Tallegio polenta. Handmade pastas include spaghetti alla limone and lobster francobolli.
Oltremare’s bar, a wood and marble counter with space for 12 towards the rear of the 70-seat dining room, features a wide selection of Italian wines and amaros curated by sommelier Gordana Kostovski, along with plenty of Italian-inspired cocktails. Negroni spagliatto combines Cocchi Torino, Campari, and gin with sparkling wine, while the Il Nono is a balance of Tuaca, bourbon, and angostura bitters, Oltremare’s take on the Manhattan blends Averna amaro, Cardamaro, and rye whiskey.
Designed, Wentz said, to be “as warm and comfortable as possible,” the verdant, 2,200 square-foot-space features mirrored walls, and an intimately lit mezzanine with additional table seating overlooking the main dining room.
2121 Walnut St. | 4:30 to 10 p.m., Tuesday-Sunday | www.oltremarephl.com
