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Kensington Quarters

  • Cuisine:
  • Alcohol: Full Bar
  • Meals Served: Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • 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

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Latest About Kensington Quarters

Kensington Quarters Butcher Heads Out on Her Own

primal supply meats 400Heather Thomason who has been Kensington Quarters’ head butcher and fellow butcher Cecilie May are branching out on their own. The pair have started Primal Supply Meats. The business is committed to providing sustainable, pasture-raised meat to Philadelphia. They will supply primal and custom cuts to restaurants and meat subscriptions to families and individuals. Also look for Primal Supply Meats at High Street Farmers’ Market beginning this Saturday June 4th. High Street Farmers’ Market is located in front of Fork and High Street on Market at 308 Market Street. Hours are Saturdays, 10 a.m. to 2 p.m.

Kensington Quarters, which saw its opening butcher, Bryan Mayer return to New York, has installed chef Damon Menapace to oversee the butcher shop at the restaurant. Menapace and his team will run the operations and build the sales case.

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Field Guide: 12 Hidden Outdoor Dining Spots in Philadelphia

Outdoor garden at Little Nonna's | Photo by Jason Varney

Outdoor garden at Little Nonna’s | Photo by Jason Varney

The Center City District now counts 412 outdoor dining cafes in just Philadelphia’s downtown area. Many a sidewalk has been turned over to eating al fresco. But if you’re looking to dine in the sunshine without the crowds, out of earshot of the SEPTA bus and away from the peering eyes of passersby, you’ve come to the right place. Here, our picks for the 12 best hidden outdoor dining spots in Philadelphia.

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There’s A Pretty Cool Farm Dinner Happening At Kensington Quarters This Weekend

KQprivation

If you’re living off the land, what do you do when overwintered vegetables—potatoes, carrots, turnips—begin to dwindle before the new crops in the field are ready to eat? You get creative. This period, called Spring Famine, or Sechswoche Noth (Six Week Privation), its Pennsylvania Dutch name, is the theme of a seven course menu this Sunday, May 22nd, at Kensington Quarters. It’s a collaboration between chef Steve Eckerd and farmer Alex Wenger from Field’s Edge, a research farm in Lancaster, PA. In a moment when “local” peas, rhubarb, and strawberries appear on “seasonal” menus long before they arrive at area farmer’s markets, this meal will instead showcase sustainable eating with ingredients that actually reflect the Midatlantic right now.

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