Fishtown’s Kensington Quarters is Back and Rebranded as a Seafood Restaurant!
Since opening its doors in 2014 Kensington Quarters has gone through several rebranding phases. First it was a hybrid of a butcher shop and classic dining. At the time they even offered butcher classes on how to properly cut chickens and pigs. After parting ways with their head butcher Kensington Quarters then shifted gears to a more formal dining experience with wine pairings. Before long the business model did a slight pivot to incorporate a southern twist to the menu. Now Kensington Quarters is looking to reintroduce itself as a seafood restaurant.
Owners Michael and Jeniphur Pasqurello have enlisted the help of Rohe Creative to transform the space and pay homage to Fishtown’s historic past. Think lots of wood finishings as well as some sailing material mixed in. Kensington Quarters will also feature a raw bar with a daily selection of fresh clams, oysters and composed crudo dishes.
To curate the menu the Pasqurello’s brought on Nicholas Bazik as executive chef. Menu items include grilled yellowfin tuna, pork choppa steak, smoked duck breast, beef tartare, skate wing schnitzel, Carolina shrimp and lettuce and much more.
Dinner will be served Wednesday, Thursday and Sunday 5 -10 pm and Friday & Saturday 5-11 pm.