Saint Benjamin Beer Dinner At Watkins Drinkery

Watkins DrinkerySouth Philly’s neighborhood bar Watkins Drinkery is teaming up with Kensington’s Saint Benjamin Brewing Company for a three-course beer dinner tomorrow night, Tuesday, October 27. The party will be at Watkins’s 10th Street location and Saint Benjamin will be there as the guest of honor — the kind of guest of honor who brings all the beer (read: the best kind).

Saint Benjamin Brewing Company is a three-barrel nanobrewery that distributes small batches of home-brewed beer to local Philadelphia bars. They paired up with Watkins Drinkery to host this special event in their cozy South Philly setting, catering to all patrons who want to enjoy a tasty fall dinner served with a side of seasonal brews.

For $50, guests can enjoy three courses — a starter, an entree, and dessert–each paired with a Saint Benjamin beer.Tickets are already going fast for this one so, you know, move fast.

Need help making up your mind? Maybe a look at the menu will help.

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New Chef, New Menu at Watkins Drinkery


Watkins Drinkery welcomes new chef Tim Kozak into the fold. Kozak comes to Watkins Drinkery after three years as sous chef at Local 44. He unveiled his new spring menu this past Saturday, which features a variegated assortment of Wild Boar Bacon, Lamb Tostadas, Scotch Egg, Ratatouille, Duck Reuben and more.

Watkins Drinkery Spring Menu »

Fall Changes at Watkins Drinkery

With the changing of the season often comes a change in menu, and Watkins Drinkery is no stranger to this. The South Philadelphia bar has revamped its menu for the fall, lead by new chef Dieu Du, who succeeds former chef Jennifer Choplin who is now at The Butcher and the Brewer. The fall menu includes a series of autumn-inspired plates chef Dieu Du hopes will leave you thirsty for more.

Notable autumn highlights:

  • Vegan Autumnal Salad with arugula, persimmon, pear, almond, and lime vinaigrette
  • Crispy Pheasant Leg with over wilted watercress and a soy maple glaze
  • House Made Sausage Sandwich featuring the chef’s seasonal selection with accompaniments and bread also chosen by the chef.

This new menu is effective immediately, so be sure to drop by Watkins Drinkery to try one of their seasonal options.

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Watkins Drinkery Adds Some Spring Options

Restaurants large and small change there menus with the seasons. Here’s the latest from South Philadelphia’s Watkins Drinkery.

Spring MenusAmong the Spring highlights:

  • Spring Flatbread with tarragon crust, asparagus, white bean and garlic spread, arugula and preserved lemon
  • Spring Cassoulet, confit wildfowl leg, house made pork and garlic sausage, peas, white beans


Watkins Drinkery Gets a New Chef, Menu

Jonathan Klein of Watkins Drinkery tells us he has a new executive chef. Jenn Choplin, formerly a sous chef at Resurrection Ale House is in the kitchen with her first executive chef gig. She’s just rolled out the Drinkery’s winter menu which still dances between vegetarian and game.

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Watkins Drinkery Debuts Summer Menu

Watkins Drinkery has changed up its menu for summertime. Still plenty of unusual options for the adventurous eater and at least one third of the menu is veggie/vegan friendly.

Overhauled is the burger, now made with a house blend of angus, short rib, top round and blade. Also new is the house smoked salmon a tzatziki sandwich on pumpernicke.
Full Menu »

No Space, No Problem for these Chefs

Felicia D’Ambrosio has an article in today’s City Paper highlighting some local chefs and how they deal with their tiny kitchens.

Among the cramped kitchens around town:

  • Cafe Estelle
  • Fond (12′ x 20′)
  • Mercato
  • Sycamore (9′ x 15′)
  • Watkins Drinkery (6′ x 8′)

Little Boxes [City Paper]

Around the Web: Watkins Drinkery

There’s no doubt that Watkins Drinkery is different from Jonathan Klein’s other bar, the Dive.  There’s a beer engine, wild game and maybe most obviously, no smoking.

Philly Phoodie welcomes Watkins Drinkery to the neighborhood and especially enjoys the fish and chips. [Philly Phoodie]

The Beer Lass goes for the “ultimate bar food,” the Scotch egg when she checks out Watkins Drinkery. [Beer Lass]

“It is a definite change from The Dive. Not only is Jon visible from the absent cloud of smoke, but the bar has a different/more grown up feeling of comfort. The biggest difference of all – trade in that can of Schlitz and Hot Pocket for a hand pumped beer engine of  local PBC, and duck prosciutto with buffalo mozzarella.  — Kristyn F

No one can quite discern the ingredient that makes Watkin’s fry-dipping sauce so addictive.  Is it dill? Could it be chipotle?  Yelpers aren’t sure, but they know they like it, as the potatoes have emerged as an early favorite menu item.  Alligator “lollipops” glazed with mango coulis fare less well:
“I must say this was truly awful.” — David H
“My God- this dish was simply disgusting. Inedible even.” — Adam L

Fear not, though – there’s dessert to be had:

“Hit up the Drinkery soon for the pumpkin funnel cake.  I asked how long it would last, because when I tell you it was good…. words cannot express. If the funnel cake isn’t there anymore, wipe your tears away and order the new dessert.  Odds are it’s bangin’.” — Laura K

Watkins Drinkery – based on 7 reviews.

Quick Bites

We’re extremely excited for the opening of Baby Blues in University City. The West Coast barbecue joint is opening to the public on October 8th. According to Michael Klein there are some private parties the week before (we’re sure our invite is in the mail). [The Insider]

Meal Ticket takes a look inside Watkins Drinkery taking photos of food, pool tables and the starscape ceiling. [Meal Ticket]

General Lafayette Inn and Brewery has closed but the story isn’t that straightforward. The brewery lives on under the name Copper Crow Beer and an agreement of sale for the restaurant is in hand paving the way for a reopening in short order, maybe. [Jack Curtin’s Liquid Diet]

Jake’s Sandwich Board rolls out new fall menu. [Meal Ticket]

Jet Wine Bar continues to progress. Their web site sports a shot of their quite-fancy restroom. [Jet Wine Bar]

Matt White, formerly of SeaBlue at the Borgata is the new chef at Zavino. Also of note, you can now order a Zavino pizza from Bar, next door on Sansom Street. [Meal Ticket]

Jolly’s Crab House is aiming for a December opening. [Meal Ticket]

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