June BYOB, under chef Richard Cusack, to replace Will on East Passyunk

There’s a new tenant on the way to fill the East Passyunk storefront now occupied by Will BYOB, which will close June 2 as chef/owner Christopher Kearse gears up for his forthcoming Old City bistro Forsythia.

Richard Cusack, a chef with sterling credentials (who happens to be Sixers star Joel Embiid’s private chef), and his wife, Christina, a wine professional, have signed on at 1911 E. Passyunk Ave. to open June BYOB, with French cuisine. After light redecorating, they plan to start serving in late summer.

Richard Cusack, whose pastas are one of this town’s unsung secrets, has named the restaurant after his mother. He started at Bibou BYOB and then worked at Daniel in New York City for two years. He also was a sous chef at Le Bec Fin and Parc before becoming chef de cuisine at Le Cheri. Most recently, to gain experience in the numbers side of the chef game, he set up the kitchen for the recent opening of The Post, the University City beer hall.

Christina Cusack is completing her certifications as a sommelier. She also is due this summer with the couple’s second baby; they have an eight-month-old daughter now.

June will be open Wednesday to Saturday from 5 to 10 p.m. with an a la carte and a seven-course tasting menu for $75. On Sunday, June will only offer tastings from 5 to 8 p.m. with a choice of four courses for $45 or seven courses for $75. Plans include weekend brunch, wine tasting dinners and make-your-own pasta classes.

Here’s a sample a la carte menu:

Appetizers

Chilled cantaloupe and shrimp velouté

pickled cantaloupe, poached shrimp, kaffir lime…..14

Seared foie gras

macerated strawberries, grand marnier crepes, duck jus, pistachio, aged balsamic…..18

Sweet bread ravioli

veal jus, razor clams, fava beans, confit grape tomatoes…..15/30

Citrus cured sea bass

mandarin and pomegranate…..13

Black truffle cavatelli

pecorino mornay sauce…..13/26

Entrée

Beef Estouffade al Provencale

braised short rib with chanterelles, green olives, jersey tomato, basil, tomato jus, polenta…..32

Seared Duck Breast

mulberry gastrique, charred cauliflower, pickled mulberries, roasted pearl onion, mulberry soubise…..29

Roasted Scallops

hearts of palm, grilled endive, black olive crumble, Valencia orange vinaigrette…..26

Dover sole

Leeks, asparagus, little neck clams, cherry tomatoes…..32

Braised chicken leg with spring garlic

maitake mushroom, garbanzo beans, spaghetti chitarra…..25

Salt crusted fish for two…..50

Dessert: Crème brûlée, Chocolate soufflé, Strawberry Tart, Ice Cream

Cheese Plate : Assorted cheeses with accoutrements…..15\