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Marigold Kitchen

  • Cuisine:
  • Alcohol: BYOB
  • Meals Served: Dinner
  • Price: $$$
  • Accepts Credit Cards: Yes
  • Hours: Tuesday to Saturday: 6:30 pm to 8:30 pm

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Latest About Marigold Kitchen

A Peek at Marigold Kitchen’s January Menu

Photo by Michael Persico

Photo by Michael Persico

Marigold Kitchen still doesn’t have a menu but they do offer a peek at some of the 13-15 courses that co-owners and chefs Andrew Kochan and Tim Lanza are preparing alongside chef Keith Krajewski.

This month, the $90 per person feast will include:

  • Leek Ash Raviolo: butter-basted hen of the woods mushroom and black ravioli, filled with liquified parmesan, ramp pesto
  • Australian Beef: seared tenderloin with foie gras butter and chocolate-braised crimini mushroom, puree of smoked potato and leek and Malbec jus;
  • Cheese & Pears: Korean pears macerated in bleu cheese, dipped in salted almond crumbs and paired with an apple cider churro.

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Sneak Preview: Marigold’s New Autumn Menu

MarigoldCard

The crew at Marigold Kitchen (chef-owners Andrew Kochan and Tim Lanza, along with chef de cuisine Keith Krajewski) like surprises. Their seasonal menus are always shrouded in secrecy right up until they’re released–and even then they want people who come in for the 13-15 course prix fixe to be surprised when the plates hit the table, so they’re always changing things up.

That said, it’s also important to give people a sense of what they might be eating before asking them for ninety bucks and a couple hours of their lives. Which is why the Marigold crew have released details (and photos) of a few of the courses from their new fall menu. Check it all out below.




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Marigold Kitchen Shows Off Some Late Summer Dishes

marigold-kitchen-banh-mi-940West Philadelphia’s Marigold Kitchen has made it a bit of a tradition to tease out some of their seasonally changing menu items. And for late summer, co-chef/owners Andrew Kochan and Tim Lanza, along with chef Keith Krajewski are offering their take on the summer barbecue, among other theatrical plates.

Among the 13-15 plates that make $90 menu-free feast include an American backyard barbecue in the form of frozen dots, and a Red Snapper Calçotada, a Spanish barbecue dish with charred baby leeks and hazelnut romesco.

According to Kochan, Marigold will also be taking their service presentation to another level. “Now, our guests will even see some of our secret techniques done tableside.”




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