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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

Eat This Now: 100-Day Dry-Aged Rib Eye at Kensington Quarters

Photo by Jen Bragan

A couple months ago, someone asked chef Damon Menapace if he’d ever heard of anyone dry-aging a steak for 100 days.

And okay, so to a normal person, that might be a weird question. But Menapace is the chef at Kensington Quarters — a restaurant that takes meat very seriously. So Menapace thought about it. He researched a little. And while 20, 30, even 40 days of dry-aging is not uncommon, things get a little weird when you get north of that.

60 days? That’s serious. 70 days, 80 days and you’re talking only about obsessives, experimenters and restaurants doing them on special order. But 100 days? That’s unicorn country.

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Kensington Quarters’s Night of the Living Cider Is Better Than Costumes and Candy

Kensington Quarters | Photo by Ryan Scott

Want to go out on Halloween, but don’t want to spend the night surrounded by binge drinkers in Sexy Border Wall costumes? Kensington Quarters has a considerably more genteel — and delicious — alternative: Night of the Living Cider, a celebration of natural ciders and small plates made by guest chefs from around the city.

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Kensington Quarters Puts the Spotlight on Wine

Kensington Quarters/Facebook

While Kensington Quarters is best known for its whole animal butchery, its general manager and beverage director is Tim Kweeder, one of the city’s top wine experts (we said as much in 2015’s Best of Philly and last month’s “The New Faces of Philly Wine”).

And on Saturday, July 22nd, he’ll be pouring some extra special bottles and taking over KQ’s upstairs event space, transforming it into a pop-up wine bar.

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