Kensington Quarters in the Wall Street Journal
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]