Tale of the Tape: Pub & Kitchen’s Churchill

To say that the Pub & Kitchen staff is excited about being the first Philadelphia restaurant to offer its own blend of meat from New York’s ultimate meat purveyor, La Frieda Meats is an understatement. Chef Jonathan Adams is making everyone smell the raw meat (it smells sweet). The chef has been courting the La Frieda since opening P&K two years ago and now he has his own blend and a new burger, the Churchill. It isn’t cheap but it is no ordinary burger.

The Meat

  • Made from a custom blend of La Frieda Meats from New York
  • The blend took two months of back and forth to be settled upon
  • P&K employees had to sign a non-disclosure agreement regarding the blend
  • Pat La Frieda and company are the “rock stars of the meat industry”
  • Don’t believe us, you have to check out this video
  • La Frieda provides big name New York burger meccas like:
    • Spotted Pig
    • Shake Shack
    • Minetta Tavern

The Churchill

  • Pub & Kitchen is Philadelphia’s first restaurant using a custom blend from La Frieda
  • Contains dry-aged beef
  • 8-ounces
  • Glazed with bone marrow butter
  • Topped with sautéed onions
  • Served on a Metropolitan brioche
  • $18 and accompanied by fries

The Other Burger

If $18 and glazed with bone marrow is too rich for your blood there is another burger for you at P&K.

  • La Frieda “original blend”
    • short rib
    • brisket
    • chuck
  • Base burger with lettuce, tomato, onion and fries, $11
  • Additions:
    • savory tomato marmalade $.75
    • house cured bacon $1.25
    • Rueben’s fried farmer egg $.75
    • Etc.
  • Cheese:
    • Denhay Farmhouse Cheddar $2.00
      – Marshwood Vale, England
    • Blacksticks Blue $2.25
      – Lancashire, England

Pub & Kitchen
1946 Lombard St

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