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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

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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Marigold Kitchen Launches Test Kitchen Tuesdays

marigold-hostess-stand-940Marigold Kitchen is doing something special on Tuesdays. Each Tuesday this summer, the Marigold team will be offering a five-to-eight course experimental menu highlighting ingredients sourced from local farmers’ markets and foragers.

The dinners are $65 per person and limited to 25 diners a night. The staff at Marigold will explain the inspiration behind each dish as well as discussing the farmers who grow the produce.

In addition to the Tuesday night dinners, Marigold Kitchen has also rolled out their new early summer menu.




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Marigold Kitchen Teases New Spring Menu

MarigoldHummusChefs Andrew Kochan and Tim Lanza generally like their tasting menus at Marigold Kitchen to be a surprise for diners. But what with spring coming and a new menu now taking shape in the kitchen, they’ve decided to give a little preview.

As they did with their secret New Year’s Eve menu, the crew at Marigold are now teasing a couple dishes from their new, 12-course spring menu. That one above? That’s edamame hummus with lemongrass, black sesame seeds, chile oil and a puffed rice cracker.

Check out more after the jump




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