Twenty Manning
Twenty ManningTwenty ManningTwenty ManningTwenty ManningTwenty ManningTwenty Manning
261 South 20th Street

The Editorial

Twenty Manning

"When Twenty Manning opened in 2000, it was an instant hit. The design is sleek and minimalist, fitting perfectly with the stylish neighborhood of Rittenhouse Square. Large French windows open onto the street, where sidewalk tables line a quaint strip of Manning Street. Scents from the kitchen fill the air while the neighborhood's energy can be felt at tables both inside and out. The Pan Asian fare suits Twenty Manning's ambiance to a tee. The kitchen deftly handles a range of seasonal ingredients, while keeping dishes straightforward and flavorful."

Twenty Manning in beautiful Rittenhouse Square can be categorized as an Asian influenced contemporary American Bistro. The ambiance has so much to do with it, and this spot gives you a good feeling even before you walk through the door. It's Rittenhouse Square; it's downtown Philadelphia; it's the outdoor tables; the bustling open kitchen; it's the people. The place is happening and is one of the most popular and successful restaurants in the City.

The owner, Audrey Claire Taichman, made absolutely sure that everything was going to work. She found the perfect chef in Kiong Banh. Chef Banh has been a popular and respected figure in the Philadelphia restaurant scene since he arrived from Viet Nam in 1985. He has worked in a host of top kitchens and the people in the business always knew how good and how important he has become. Audrey Claire Taichman certainly knew, and when he became available, she picked Kiong to run her kitchens (Twenty Manning and her BYOB restaurant, Audrey Claire).

This is a chef who travels to the food markets on a daily basis to literally handpick his ingredients. This is a chef totally devoted to his craft and to his restaurants. This is a chef who brings tranquility to the inherent craziness of a busy restaurant. It's real and it works, and it's what this business is all about.

Related Interview: Executive Chef Kiong Banh

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