First Look: Liberty Kitchen, Fishtown’s New Deli and Artisan Market

The locally-focused shop officially opens tomorrow with craft hoagies and comfort food, artisan cheeses, and a "pop-down" space that will host classes and events.

liberty kitchen fishtown philadelphia

Liberty Kitchen owner PJ Hopkins (L), chef Pat Myers, and owner Matt Budenstein | Photo by Alexandra Jones

Liberty Kitchen, the locally-focused deli, specialty market, and event space, officially opens tomorrow at 1244 North Front Street in Fishtown.

The concept is a collaboration between co-owners PJ Hopkins of Brine Street Picklery and longtime Philly cheesemonger Matt Budenstein. The co-owners brought on Pat Myers, former sous at Cheu Noodle Bar, to head up the kitchen.

“Adding a deli was a natural fit for Brine Street — you’re not going to open a pickle store,” Hopkins said. “Where’s a place you can find pickles? A deli.” Every sandwich eaten in-house comes with chips and Brine Street spear on the side, and their Italian sandwich features the pickle company’s popular hoagie relish.

liberty kitchen fishtown hoagies menu

Pantry goods at Liberty Kitchen | Photo by Alexandra Jones

On the shelf, they’re stocking pantry goodies like spices, preserves, snacks, and condiments from regional producers. A cut-to-order cheese case features wheels from local makers like Cherry Grove Farm, Birchrun Hills Farm, Valley Milkhouse, and Doe Run Farm along with classics like Locatelli and provolone, plus a selection of antipasti and charcuterie.

The menu features hoagies made on Carangi Bakery rolls; three classic sandwiches pay homage to the menu at now-shuttered Salumeria, where Budenstein once worked, with the addition of the erstwhile Reading Terminal Market stand’s signature creamy balsamic hoagie dressing.

liberty kitchen fishtown philadelphia sandwiches hoagies

The Della Casa hoagie at Liberty Kitchen | Photo by Alexandra Jones

There are also original hoagies like a kale chicken Caesar and the Della Casa, fresh mozz with capocollo, sun-dried red peppers, and balsamic vinegar.  The menu also includes salads, grain bowls, tomato pie, and toasts with toppings like whey ricotta from York, Pa.-based Caputo Brothers Creamery.

“We’re trying to focus on as many local ingredients as possible,” Budenstein said. “Our mac ‘n’ cheese sauce is made with Conebella Farm’s sharp and smoked cheddars. Feta from Valley Milkhouse is in our big salad, and we’re stretching Caputo’s fresh mozzarella curd.” They’ll soon add fresh burrata to the menu, too.

Liberty Kitchen is open from 11 a.m. until 7 p.m. Wednesday through Saturday and 11 a.m. until 4 p.m. Sunday. The shop is closed Monday and Tuesday. Stay tuned for their schedule of classes and dinners in the lower level “pop-down” space to come in the next month or two. Check out the full menu below.

liberty kitchen menu

Photo by Alexandra Jones