Ramen Pop-up at Kensington Quarters

KQS_Ramen-02Kensington Quarters chef John Boswell is cooking up something different at the restaurant tomorrow night. From 6 p.m. until 9 p.m., the upstairs loft space of the restaurant will become a Ramen pop-up.

The menu will include two Ramen dishes: pork Ramen ($14) and vegetable Ramen ($12). Aside from the soup, there will also be steamed buns and small charcuterie plates. For drinks, Kensington Quarters will be serving sour beer, Basque sidra, and natural wine.

No reservations are needed for the pop-up; simply walk on in and get your noodles.

Kensington Quarters [Foobooz]

Field Guide: The Best Places to Eat and Drink in Fishtown and Kensington

Fishtown-frankford-ave-photo-jeff-fusco-940x540

We hope you’re hungry, and thirsty Photo by | Jeff Fusco

Maybe you think you know Frankford Avenue. You’ve met friends for table tennis, jenga and liters of German beer at Stephen Starr’s Frankford Hall. You’ve gotten the high score on Asteroids at Barcade. Maybe even checked out the pizza and pizza museum that is Pizza Brain. But even 12 years after William Reed took over Johnny Brenda’s and made it the Avenue’s shining welcome beacon, the best days for the corridor are still ahead of it.

Our field guide takes you on an eating and drinking tour of the rest of the best on the food mecca that is the Frankford Avenue — a full day’s worth of delicious debauchery.

Read more »

For One Night: Aldine’s George Sabatino Cooking at Kensington Quarters

kensington-quarters-night-940On Wednesday, December 9th Aldine owner and chef George Sabatino is “so stoked ” to be cooking with Damon Menapace at Fishtown’s Kensington Quarters. Sabatino is preparing a six-course, $65 per person dinner upstairs at KQ.

Reservations are available between 6 p.m and 8:30 p.m. and new Kensington Quarters employee, Tim Kweeder is offering a $35 per person wine pairing for the dinner.

Read more »

Steak Nights at Kensington Quarters

kensington quarters sunday steak dinner

Sundays mean steaks at Kensington Quarters.

We have always thought it a bit odd that Kensington Quarters doesn’t have a steak on its dinner menu but as we were explained, when you buy the whole cow, there’s only so many filets. If a wonderful steak is what you crave, there’s one night you can reliably get a steak at the Fishtown butcher shop and restaurant. Every Sunday night, chef Damon Menapace offers a special steak cut from the butcher’s case.

Read more »

This Thursday: Celebrate France and Beaujolais Nouveau

beaujolais-nouveau-2015-940

On the third Thursday of November, Beaujolais Nouveau hits the world. It is the first taste of the 2015 vintage and in France, it’s a celebration of wine, the year and the region. And in Philadelphia we hate to miss a party, so many Philadelphia bars and restaurants offer pours, specials and in one case, a dinner cooked by a former Le Bec Fin executive chef.

Read more »

Kensington Quarters Is Turning One

kensington-quarters-beef-leg-400Kensington Quarters, the Fishtown restaurant and butcher shop serving up impressive pasta and well sourced meat is turning one today, Thursday, October 22nd and they’re celebrating. From 6 p.m. to 9 p.m., Kensington Quarters will be offering complimentary bites of roasted porchetta, a whole beef leg and other dishes from the kitchen. There will also be drink specials and live music in the garden.

Head on down for some tasty fun.

KQ’s One Year Anniversary Party [Facebook]
Kensington Quarters [Foobooz]

 

Kensington Quarters in the Wall Street Journal

damon-Menapace-kensington-quarters-400

Damon Menapace at Kensington Quarters | Photo via Kensington Quarters

Accolades for Philadelphia restaurants now come from far-and-wide, but it’s still of note when a hometown restaurant winds up in the Wall Street Journal. This week the Journal wrote a piece on why butcher shops make great restaurants and spent a lot of ink and pixels on Fishtown’s Kensington Quarters.

And just why is a butcher shop a great restaurant. According to Kensington Quarters chef Damon Menapace, it’s the collaborative environment between the kitchen and the butcher shop.

Check out the whole piece for Menapace’s country-style pork ribs recipe and photos by Philadelphia photographer, Jason Varney.

Why Butcher Shops Make Great Restaurants [Wall Street Journal]
Kensington Quarters [Foobooz]

Roughwood Seed Collection Dinner At Kensington Quarters

kensington-quarters-night-940

For farmers, fall means fermenting the last of the tomatoes, shelling the too-big-to-eat green beans, and the drying of the chile peppers to harvest seeds for next summer’s crops. One of Pennsylvania’s horticultural treasures is a collection of seeds begun in 1932 that represents more than 4,000 heirloom food plants. And this Thursday, October 15th, you have a chance to taste some of these special plants at Kensington Quarters.

Oh, and also? We’ve got the menu.

Read more »

« Older Posts