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Alcohol: Full Bar
Meals Served: Dinner, Lunch
- Price: $$
- Accepts Credit Cards:
- Hours: LUNCH: Tuesday through Friday: 12pm to 3pm; Saturday: 11am to 3pm; DINNER: Sunday through 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
So this has been a helluva week, huh? Long, gray, dark and ugly–both psychologically and meteorologically. Know what I’m thinking? We all need to have a little fun this weekend. Get out there, face-to-face with the world. Have a meal, a couple drinks. Now I’m no doctor, but if I was, that would be my prescription. A couple hours to relax. To eat and drink among friends. And that’s why, if I were a doctor, I’d be everyone’s favorite doctor.
But anyway, if you’re looking for just the right place to go, I can help you there, too. I’ve got a list below of the five places and/or things you should be eating this weekend. Now everyone get out there and have some fun, ok? And don’t worry. Everything will still suck when you get home.
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Kensington Quarters has been in the news quite a bit lately. There was the news that two of their butchers (Heather Thomason and Cecile May) had broken off to form their own butcher shop, Primal Supply. Then word came down that the space was undergoing some restructuring (the closure of the retail butcher’s counter in favor of gaining about a dozen more seats for the restaurant), which was a good idea since the restaurant part of the combination butcher shop / bar / restaurant and classroom had been busy since day one and could occasionally feel a little cramped.
And now, some more news. Starting this Sunday, KQ is beginning a series of cocktail pop-ups in the upstairs loft space. The first one, called “Evergreen,” will be bringing together Palmer Marinelli (ex of the Diving Horse and Pub & Kitchen) and Amy Hartranft (of Wm. Mulherin’s Sons) for a night of $10 cocktails and small plates, all revolving around a central theme.
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There was always something weird about Kensington Quarters. For a place so focused on meat–with its whole-animals and in-house butchers and deli cases full of prime cuts–it was always strange that the kitchen didn’t have a proper steak on the menu.
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