Tonight: Kensington Quarters' Guest Chef Dinner Series continues with George Sabatino of Aldine

Join Kensington Quarters' Chef Damon Menapace this evening (12/9) as he collaborates with George Sabatino of Aldine for a special six-course menu in the restaurant's upstairs loft dining area (shown above).

The dinner is $65 per person (excluding tax and gratuity), featuring a $35 optional wine pairing by Beverage Director Tim Kweeder. Seating is limited and reservations can be made by calling 267-314-5086.


Sunchoke Soup with apple puree, cultured cream, chives, and fingerling potatoes

Maple Cured Ham with escarole salad, fall pickles, coffee vinaigrette, and Aldine mustard

Cauliflower Ravioli with almonds, parsley, and Aldine butter

Pan-Fried Skate with rye flour, Brussels sprouts, and lemon aioli

Hay Roasted Beef Neck with fried potatoes, braised cabbage, and beef jus

Pawpaw Custard with hazelnuts and olive oil cake


Kensington Quarters is located at 1310 Frankford Avenue, Philadelphia, PA 19125

Where to have that Holiday Party?

It's the holiday season, everyone's throwing parties, so we thought we'd offer up a few recommendations on some great spots to host that private event...

Upstairs at Barbuzzo


Upstairs at Barbuzzo can accommodate up to 55 for a seated event and up to 85 for a reception.


Upstairs at Kensington Quarters


Upstairs at Kensington Quarters can accommodate up to 50 people standing, and up to 20 seated. It has a private bar as well. Private events can range from dinner to cooking or butchering classes.


Private Dining Room at Russet


They can accommodate parties ranging from an intimate celebration for 10 to a reception for 70

Guests may bring and enjoy their favorite libations, as Russet is B.Y.O.B.

Contact: Rory Wright at

Cafe Lift

Regular service at Café Lift closes at 3pm. The entire space may be rented out for parties at night and the menu can be almost anything from any of the 13th Street Kitchens spots (Prohibition Taproom, Bufad, Kensington Quarters), depending on availability.



Opa wants to make your Sunday mornings nice...

Beginning this Sunday, November 8, from 10 a.m. until 3 p.m., Opa will introduce their new Sunday brunch menu...and it's safe to say that this Everything Bagel with scrambled eggs, ham, house-made sausage, hash browns and kaseri cheese, which has been beautifully photographed and showcased below, will be a go-to...

Opa Brunch - Everything Bagel.jpg

...AND as an added bonus, during their Sunday brunch throughout November, guests may enjoy a complimentary Mimosa, Bloody Mary or their house-made Pastry Basket. 

Here's a look at the full menu: 

To make a reservation or for more information, contact Opa: 
1311 Sansom St, Philadelphia, PA 19107
(215) 545-0170
Twitter: @OpaPhiladelphia
Instagram: @OpaPhiladelphia

RECIPE: Country-Style Pork Ribs

Recently, Kensington Quarters Chef Damon Menapace shared his recipe for Country-Style Pork Ribs with The Wall Street Journal in a piece titled, "Why Butcher Shops Make Great Restaurants" (click here for a link to the full article). 

Below you'll find the full recipe to enjoy... 

Technically not ribs at all, these cross-cut slices of pork shoulder are knife-and-fork food, though surely nobody will fault you for picking up the bones and gnawing at the last of the spicy, tangy glazed meat.

Active Time: 2 hours

Total Time: 6 hours (includes marinating)

Serves 4:

  • ¼ cup plus 1 teaspoon kosher salt
  • ¼ cup dark brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 4 bone-in country-style pork ribs (about 2 pounds total)
  • ½ cup cider vinegar
  • ½ cup sugar
  • ¼ teaspoon chili flakes, or as desired 

1. In a bowl, combine ¼ cup salt, brown sugar, paprika, garlic powder, mustard powder, black pepper and cayenne pepper. Reserve ¼ cup spice rub for later use; coat ribs with remaining spice mixture. Place ribs in a sealable plastic bag. Refrigerate ribs for at least four hours or, ideally, overnight.

2. When ready to cook, preheat oven to 275 degrees. Arrange ribs in a single layer in roasting pan. Season with some of remaining spice rub. Cover pan with foil and bake ribs until fork-tender though not falling off the bone, 1½ -2 hours.

 3. Meanwhile, make glaze: In a small saucepan over medium heat, simmer vinegar, sugar, chili flakes and remaining salt until thickened slightly, 15 minutes.

4. Remove fork-tender ribs from oven and pour off any accumulated liquid. Raise oven temperature to 425 degrees. Brush ribs with glaze. Once oven comes up to temperature, return ribs to oven for 5 minutes, then brush with glaze again. After another 5 minutes in oven, flip ribs, and repeat the glazing process. Serve with braised greens, roasted potatoes and coleslaw.

Two new menus and the best grilled cheese ever from Opa

You could say Chef Bobby Saritsoglou is hitting his stride down at Opa - it's been about two months over the stoves and he's turning out some really exciting stuff. With a dinner menu change on the books, he's laid out new lunch and beer garden menus this past week. Below is a look at some of our favorite items, and we'd be remiss if we didn't mention your chance - two, actually - to win lunch for a group of friends. Scroll below the photos for more details.

Above: Greek Mom's Grilled Cheese with housemade bread, metsovone, kefalograviera, and kaseri cheeses, tomato-fennel soup dip

Above: Grilled Salad with chicken, romaine, bobota croutons, roasted garlic dressing

Two ways to be chosen for lunch for six: Now through Wednesday, July 1, guests dining at Opa or DBG for lunch may snap a photo of their lunch and MUST use #GreekingOut and tag @OpaPhiladelphia. Opa will consider photos from Facebook, Instagram and Twitter. Or! Guests may sign up to join Opa’s newsletter mailing list via comment cards presented at the end of their dine-in meals. Both winners will be contacted directly for additional details and to make a reservation.


Summer at Kensington Quarters

Whether you've already visited Kensington Quarters, the butcher shop, bar, restaurant and classroom space in Fishtown, or it's still hovering at the top of your to-do list, here are a few new reasons to get back or get to it:

New Bar Menu

The chefs at Kensington Quarters have added a few bites to their prep list, which you can enjoy either at the 14-seat bar or on their 40-seat patio.

Pork Fat Popcorn $3 

Smoked Cheese Dip with house-made crackers $6 

Fried Sunchokes  with garlic, parsley, hot sauce $5

Grilled Pork Belly
 with parsley aioli, pickles $8

Bratwurst with potato salad, mustard $12

Beef Tartare with sourdough, egg yolk $9


What's that? There's a patio, you say? Yes, there now is a lovely patio complete with herb garden and sunshine (as available). 

Grill-able Goods

Now, if you can't make it over to KQ and spend some QT with the bar menu and/or the patio, then we hope you can swing by and at least pick up some of those choice meats at the butcher shop to take home and grill to your liking (pictured here are ribeye, porterhouse and short rib):