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Kensington Quarters

  • Neighborhood:
  • 1310-12 Frankford Avenue, Philadelphia, PA
  • Phone: 267-314-5086
  • Website
  • Cuisine:
  • Alcohol: Full Bar
  • Meals Served: Dinner
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: KITCHEN: Sunday to Thursday: 5 pm to 10 pm; Friday, Saturday: 5 pm to 11pm; BUTCHER SHOP: Tuesday to Saturday: 11 am to 8 pm; Sunday: 11 am to 6 pm

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Six Pack: New Happy Hours From Manayunk To Passyunk
Restaurant Review: Kensington Quarters

Latest About Kensington Quarters

Meat Week: A Charcuterie Dinner At The Most Obvious Place For A Charcuterie Dinner

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Considering that Kensington Quarters has some of the best meat in the game, we’re pretty pumped about their upcoming charcuterie dinner on Tuesday, March 31 at 7 pm.

Oh, but wait. The menu goes beyond the typical prosciutto wrapped melon to bring guests an inventive meal that lets the meat really shine. The dinner begins with a charcuterie board, featuring bresaola, veal terrine, head cheese and ‘nduja. Then a shrimp and salami salad with cucumber, basil and hot sauce, followed by smoked goat belly served with egg yolk, baby lettuce and onion relish. Then porchetta with royal trumpet mushrooms, carrots, and radishes, and dessert will be caramelized cake with lomo and chocolate.




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Six Pack: New Happy Hours From Manayunk To Passyunk

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With the continuing restaurant boom in Philadelphia comes an array of new choices to visit during everyone’s favorite after-work past time: happy hour. It’s that blissful hour or two after work where you can complain to your co-workers about what’s going on in your life over cheap wine and bite-sized snacks. Now with all new options, it’s time to branch out from your favorite watering hole and try these six new happy hours in Philly.

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Restaurant Review: Kensington Quarters

Kensington Quarters | Photo by Michael Persico

Kensington Quarters | Photo by Michael Persico

You walk by Bryan Mayer’s butcher case at Kensington Quarters, and you develop certain expectations about what awaits you in the dining room. These deepen as you pass the meat locker, a sauna-paneled light box punctuated by widescreen windows framing floodlit views of hanging hog carcasses. By the time you reach your seat (the chairs face butcherblock tabletops anchored to honest-to-God I-beams), there’s just no two ways about it: You’re in for meat haunches so stupendous, they apparently require structural-grade steel to hold them up. Read more »

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