Kensington Quarters

Easy like Sunday Morning. Our outside patio is like a little Fishtown oasis. Come relax with us today!

A little Saturday sunshine on a plate: Red Snapper Crudo. Cultured Whey. Wild Fennel. Mandarinquat. Serving up this and more for dinner tonight, 4-10pm.

Join us in welcoming Ben Moore as Executive Chef here at Kensington Quarters! Ben aims to focus on highlighting seasonal produce and local artisans with his new role, and to continue to carry out the KQ mission. We cannot wait for you to try his incredible food! Ben started his culinary career under the mentorship of Dan Kugler at New York's ABC Kitchen, which primed him for his move to Philadelphia in 2011. He quickly immersed himself in the culinary scene, working in the kitchen of Le Bec Fin, La Croix, and Avance. In 2016 Ben took on his first executive chef role at Wister, following shortly as the opening Executive Chef of Harper's Garden in 2018.

The sunshine is trying its hardest to break thru the clouds this afternoon! Give it some encouragement by hitting our patio for a cold beer and a tray of oysters.

You may have noticed our menu changes pretty often. We pride ourselves on sourcing locally and with seasonality, in order to provide you with the freshest ingredients at their peak.

We've got your Thursday night plans sorted. #buckashuck

Uni a.k.a. a little bite of heaven. New to the menu! Hijiki Hollandaise. Salty Fingers. Candied Citrus.

Vegetarian? Try our Chitarra Spaghetti. Oyster Mushrooms. Farm Field Greens. Seven Sisters Sharp Gouda.

We're stocking our raw bar for happy hour and dinner service for the coming week. Reserve your table now via our website or search us on Resy!

Recently, we worked with our friends @truehandsociety to update our look - like this nod to traditional nautical flags.

Don't let a little rain get in the way of brunch. We've got things rolling in the kitchen and we can't wait to see your smiling (masked) faces in our spacious dining room! Open 11am-3pm today.

It's all in the details. Sam's prepping herbs that will add a pop of freshness to a multitude of our dishes, from pastas to pork belly.

How about a little end of the week reward? Happy hour is 5-7 and we've got specials prices on our Old Fashioned and White Sangria (just to name a few).

Doesn't get any fresher than this! Chef @nicholasbazik harvesting oysters straight from the coast so we can bring them back to our raw bar.

Simple and elegant. Brown butter crusted Yellowfin Tuna crudo, served with bruleed grapefruit and savory greens.

It’s with heavy hearts and clear minds that we have come to the decision to close down during the winter for the safety of our staff and customers. It’s been a wonderful few months doing what we do and seeing you all again. You have given us hope and made us feel great about our decision to move towards coastal cooking. We are so excited for the spring and to see you all again when we can do it safely. We wish all of you peace and safety in these crazy monumental times. Se...e you on the flip side The Kensington Quarters Family Smooth sea never made a skilled Sailor. FDR For this week we have special hours: We will be open on the patio only for the send off Friday and Saturday 5pm - 10pm. Come support our staff and enjoy the awesomeness one more time.

Oui Chef! Our team is awesome. Just saying...

Back at it again today! Come hang out on the patio with us. Happy hour Buck A Shuck starts at 5pm

Kombu Cured Fluke/ Verjus/ Fig Leaf Oil/ Apple Blossoms

Obviously serving @keisers_pheasantry ducks... Soy Brined Duck. Sweet Potato Hash. Shallot. Sauce Vierge

We are excited to welcome Nich Bazik as the Executive Chef of Kensington Quarters. Nich will take the current KQ mission to support local alway and turn the sails towards Coastal Cuisine. I’m excited for this new evolution of KQ, our proximity to the coast makes for a natural transition to highlighting the true terroir and pay homage to the history of Fishtown as a shipping neighborhood. An hour drive East and you’re at the shore with accessibility to sustainable seafood, t...hen an hour drive in the opposite direction, you’re in Lancaster County with incredible produce. It’s the perfect marriage of land and sea. I hope to continue to lead a kitchen that’s fostering the love of cooking. We’re doing a style of food that is technique driven and more refined, but ultimately ingredient focused. The flavors in each dish are big and bold, clearly defined. We’re making pasta by hand, perfecting our sauces old school over two or three days, looking to introduce new species of fish you might not typically see on Philly restaurant menus, and we’re cross-collaborating with the bar team at the same time too. On top of that our goal at KQ is to offer the best hospitality, both the back of house and front of house have been working hard to achieve this--everyone is in it together. We’re all looking forward to sharing everything we’ve been working on with our guests. Nich is a Pennsylvania native, who has worked alongside the city’s best chefs (Terrance Feury, Andrew Wood, Peter Woolsey), and kitchens (James, Lacroix, Fork, Russet, Bistro La Minette) honing skills in French cooking and techniques. He was Executive Chef at The Good King Taverns, where the restaurant was #22 on Philadelphia Magazine’s 50 Best List and held a coveted spot on Eater’s Essential 38 list. He has also been nationally recognized as a Zagat 30 Under 30 finalist.

End Of Summer Shells... baby squash/ cherry tomatoes/ fried squash blossom

Rain or shine we've got you covered! Happy Hour is from 5 pm - 7 pm. Reservations now available on Resy!

Jersey leek ash cured yellowfin/ baked leek/ crispy rice/ uni cream/ coriander kosho. Opening tonight at 5pm with lots of socially distanced seats under cover.

LISTEN UP FRIENDS We will have a secret menu item for those in the know. This here, Surf & Turf is only available by request. We will have limited portions daily so only tell those that you . It will change regularly but will always be decadence from sea and land. For our GRAND OPENING we will feature a 210 Day House Dry Aged New York Strip, Tallow Glazed Lobster, and Sauce Americaine.

To The KQ Family We are excited to see the restrictions in Philly easing and businesses coming back to life. We miss hosting you all and cannot wait to see you soon. We take pride in providing warm and genuine hospitality, while offering the best locally sourced ingredients. However, with the current restrictions, we do not feel like we can deliver that same experience. We are going to use this time to work on reshaping our food & beverage menu, while making a few cosmetic changes. We have always taken immense pride in our relationships with our region's farmers, mongers, and producers and look forward to showcasing them again very soon. Please stay tuned for exciting details and dates. It won’t be long before we are hanging outside on the patio. - Michael & Jeniphur Pasquarello