Tale of the Tape: Pub & Kitchen’s Churchill

To say that the Pub & Kitchen staff is excited about being the first Philadelphia restaurant to offer its own blend of meat from New York’s ultimate meat purveyor, La Frieda Meats is an understatement. Chef Jonathan Adams is making everyone smell the raw meat (it smells sweet). The chef has been courting the La Frieda since opening P&K two years ago and now he has his own blend and a new burger, the Churchill. It isn’t cheap but it is no ordinary burger.

The Meat

  • Made from a custom blend of La Frieda Meats from New York
  • The blend took two months of back and forth to be settled upon
  • P&K employees had to sign a non-disclosure agreement regarding the blend
  • Pat La Frieda and company are the “rock stars of the meat industry”
  • Don’t believe us, you have to check out this video
  • La Frieda provides big name New York burger meccas like:
    • Spotted Pig
    • Shake Shack
    • Minetta Tavern

The Churchill

  • Pub & Kitchen is Philadelphia’s first restaurant using a custom blend from La Frieda
  • Contains dry-aged beef
  • 8-ounces
  • Glazed with bone marrow butter
  • Topped with sautéed onions
  • Served on a Metropolitan brioche
  • $18 and accompanied by fries

The Other Burger

If $18 and glazed with bone marrow is too rich for your blood there is another burger for you at P&K.

  • La Frieda “original blend”
    • short rib
    • brisket
    • chuck
  • Base burger with lettuce, tomato, onion and fries, $11
  • Additions:
    • savory tomato marmalade $.75
    • house cured bacon $1.25
    • Rueben’s fried farmer egg $.75
    • Etc.
  • Cheese:
    • Denhay Farmhouse Cheddar $2.00
      – Marshwood Vale, England
    • Blacksticks Blue $2.25
      – Lancashire, England

Pub & Kitchen
1946 Lombard St

More on the Churchill

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  • Andy

    My wife and I tried them both last night and they’re delicious. The normal burger is a good choice if you’re a fan of burger toppings. We tried a cheddar, bacon, fried onion combo which tasted great. The Churchill is definitely for those who really love the meat in a burger. Mellow, rich, and extremely savory.

  • Jimmy

    I had the Churchill last Friday. It is a fine burger, but I still have a soft spot for the old Windsor. The server referred to La Frieda as a “butcher from New York,” which caused me to chuckle. Continental Midtown has served a La Frieda-blend burger for a few months now, by the way.

  • Kal

    Andy, I’m confused. Are there people who order burgers for something other than the meat?

  • duder

    continental is serving la freida meats, but it’s not a custom blend made specifically for them, like at p&k. the $11 burger is probably the same blend as the continental’s.

  • RJ

    @Jimmy: It’s such a shame when you have real food lovers back in the kitchen whose passion is not shared by the FOH staff. I’m sure they “just don’t get it” and to them yes, Pat LaFrieda is just another butcher.

  • Andy

    I had the Churchill this past weekend. Awesome meat and super flavorful, however the burger itself could have used a bit more seasoning (aka salt)

  • sarah

    I was a bit disappointed in the Churchill. The waitress said it would be “The best thing i have ever tasted” which of course I took lightly. I expected it to be on par with whiskey village at least, but unfortunately found it quite bland. The meat was perfectly cooked and extremely juicy, but as Andy noted, there was no seasoning whatsoever. Left pissed that i spent $18 on a burger. The other food was great.

  • Emily

    We ordered the Churchill medium rare and it was served decidedly medium. Inexcusable. The bun was bitterly burnt on both the inside and the out. That poor bone marrow was so harshly singed on the fringes of that overcooked blackened slab that it emitted an almost sickening odor.

    And the fries were saltier than the Dead Sea.

    Worst $18 I have ever spent.