KENNETT RESTAURANT

Come one, come all, for our annual New Year's Eve beer dinner with Yards Brewing Company! Our carefully selected food items and ales are available a la carte or as all 4 courses. You decide!

Reservations are encouraged, please call 267.687.1426 to secure your space today. 

From year one to year three! Thanks for all the support you, our loyal customers, have shown us throughout the years. We are incredibly grateful to be a part of a community and movement that care about our sustainable and local buying practices. So cheers to year three, and many more to come!

Cooking with Beer Bootcamp, Part Deux Tuesday 6/4, 7:00 PM Pours: Brotherly Suds, Grand Cru, Karma Factor, Love Stout Join us for our annual Philly Beer Week event with Yards Brewing Company! Chef extraordinaire, Christopher Montgomery, will take you on a journey and explore a variety of ways to cook, shake, shape and savor beer through food. We will be cooking (and drinking!) a cask of Brotherly Suds, Yard's Karma Factor on draft, Grand Cru and Love Stout. 

4 course menu + pairings available at $50 p/person or a la carte option available and pay as you go.

First Course: New England Oysters and beer mignonette. This course is designed to be an interactive session that you can easily prepare and show off at home. Shaken, not stirred.

Second Course: Country Terrine with beer salt. This course is brimming with beer! We will review how to brine and construct a Country Terrine and we will share our secret and preparing the ultimate accompaniment, beer salt. Please note, we will not be salting your beers. Rumor has it for every spec of salt in Yards Beers, Kehoe sheds a tear.   Third Course: Pork Loin dish with beer braised veggies MMMmmm…. beer, pig and vegetables. Who could ask for more! We will cover a several applications of beer braised pork and vegetables. Hint:

Fourth Course: Strawberry shortcake Learn how to maneuver beer with desert in this demo where we make a strawberry beer compote.

Nick Johnson Slices, Flips It and Reverses It Wednesday 6/5, 7:00 PM Pours: TBD Forest & Main Event Thursday 6/6, 7:00 PM Pours: Dedalus, Tiny Tim Celebrity Bartender Night: Sports & Suds Friday 6/7, 7:00 PM Beer and sports, need we say more? Join us for a night of craft beer and sports talk with our first ever Celebrity Guest Bar Tender night! From 7-10 PM, Glenn Macnow of 94.1 WIP will be slinging beers and talking sports with the help of Silent Bro. Then, from 11-1 AM, join us for a brewside chat with Casey Hughes as we ponder brewery operations, recipes, diacetyl and who knows what else. Special Philly Beer Week beers will be served, join us!

Join us for brunch on Sunday, April 14, 11:00 - 3:00 PM, with former bartender, brewer and entertainer, Mike Fava!

We are thrilled to announce Chef Brian Ricci has launched his new line of condiments—called NIFTY—which arrived at the Fair Food Farmstand last month. These tasty concoctions feature local ingredients and draw on his wide range of exotic and familiar culinary inspirations.

On Friday, January 25, 2013, Chef, Brian Ricci, will join COOK to showcase his expertise in Scottish cooking! If you've joined us for a Burns Dinner before, you should expect the evening will feature more than just haggis and Scotch whisky. There are few spots left to join Chef Ricci at COOK, click this link to learn more and register for the event. Reservations are required.

Robert Burns (January 25, 1759 – July 21, 1796) was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide to this day. Every year, on or near his birthday, across the globe, fans of his poetry and Scottish loyalists celebrate “Scotland's favorite son” with a meal and gathering full of food, drink and merriment.

Live Jazz Brunch Every Sunday, 11 - 3 pm Kennett 2nd Anniversary Celebration with Flying Fish Tuesday 12/4, 4 pm Exit 4, Exit 8 & Grand Cru draft Exit 16 and Redfish bottles food: current menu and revived classics Repeal Day with Hendricks Gin Wednesday 12/5, 4 pm Special guest bartenders Phoebe Esmon and Christian Gaal Join us for an evening as we celebrate the repeal of Prohibition with original curators of Kennett’s cocktail menu. Specialty cocktails available. Live Jazz Brunch Saturday 12/8, 11 - 3 pm Live Jazz Brunch Saturday 12/22, 11 - 3 pm

SAVE THE DATE

3rd Annual New Years Eve with Yards Brewing Company

8:00 PM Seating

December 31, 2012

Reservations are limited and fill up quickly. Please contact us 267.687.1426 to save your space!

We are THRILLED with the honor to be featured in this month's Travel & Leisure Magazine!

Repurposing materials and rethinking spaces is a common thread here, whether the makeover is DIY or a high-toned production. Kennett is an eco-aware revamp of a circa-1924 café, with reclaimed wainscoting, soy-based paint, upholstery made from recycled plastic bottles, and a pizza oven built with bricks found on the old property. In a town known for great neighborhood hangouts, it stands out for a tight craft beer list, imaginative cocktails, and chef Brian Ricci’s innovative country cooking using local sources.

Click here to read more about our feature in Travel & Leisure plus the other top contenders in the City.

Join Kennett friends, neighbors and staff for a night filled with Allagash beers and decadent cheeses from Philadelphia's own, DiBruno Brothers.

When: Thursday, August 9, 2012, 5:00 PM - 10:00 PM Where: Kennett Restaurant, 848 South 2nd St What: 3 beer + 3 cheese pairing Why: Because you love Allagash Beers/Suzy Woods and cheese mongers

Ladies & Gentlemen, it's Ricky Night at Kennett! Thursday, August 2, 4:00 PM - 2:00 AM

The Rickey, one of the most refreshing drinks known to mankind, was invented in the 1880’s at Shoomaker’s in Washington, DC by barkeep George A. Williamson. It is said that ”Colonel” Joe Rickey (Democratic lobbyist and thirsty man-about-town) collaborated with Williamson to devise what has been called “an air-conditioner in a glass” to defend against the swampy onslaught that is summer in our nation’s Capital. The original Rickey consisted of whiskey, fresh lime, & sparkling water. “Colonel” Rickey’s abject horror of sugar & its effects on digestion (along with his equally zealous faith in the blood-cooling properties of the lime) goes far to explain the unusual absence of any sweetener whatsoever. Though bourbon was first favored, the Gin Rickey has had the last laugh. Luckily, there is room enough in the world for both. Although July, Rickey month, has just ended, Rickey season is in full tilt. Here is a selection of drinks inspired by this trusty summer beverage.

The Classic Rickey Spirits, fresh lime juice, soda water. w/bourbon, rum, vodka, gin, or blended scotch, $8 w/ cognac, single malt scotch, or grappa, $12

Colonel Joe’s Rickey (the Colonel’s personal preference) Bourbon, fresh lemon juice, soda water, $8

Ricardo Montalban Reposado Tequila, muddled cilantro, a pinch salt, fresh lime, soda water, $10

Ricky Loves Lucy White rum, maraschino liqueur, fresh lime, soda water, basil, $10

Rickey, Don’t Lose That Number Vodka, nectarine shrub, sparkling wine, $10

Rikki-Tikki-Tavi London Dry Gin, garam masala syrup, fresh lemon, India Pale Ale, $10

Rickey Bobby Shine, red pepper shrub, soda water, $10

Photo courtesy of Daniel Burke Photography.

KENNETT WINS "BEST BITE" AT WHYY's Best of Chef'sEvent

We are in the running!

Kennett Restaurant has been nominated for the 2012 Nature's Plate People's Choice Award! Please click this link and vote for Kennett Restaurant!

Start to Finish

From inception to execution, Kennett Restaurant's entire renovation and operating systems follow the guidelines of The Green Restaurant Association. From our soy based paint, reclaimed furniture, green seal soaps & cleaners, 100% wind power commitment, to our linen, local buying and pest control. We consider all operating facets of our business as an opportunity to demonstrate our commitment to sustainability. In addition, we are proud members of The Sustainable Business Network of Greater Philadelphia. 

Sustainable Seafood

We source seafood from River & Glen, a purveyor committed to sustainable seafood practices. Specifically, we use line caught striped bass from the North Atlantic, Scottish Salmon and Diver Scallops. Our seafood menu changes on an availability and seasons.

 Free-range and grass-fed meat

We use local, free-range chicken from Bell Evans as the producer. We use lamb from Doe Run Dairy, a local sheep-milk dairy. In addition, we use beef products from Creekstone, which are grass fed and raised without antibiotics.

 Organic

We use organic produce from Savoie Organic Farm and Culton Organics. Dairy is sourced from Dove Song Dairy.

Local & Seasonal

We focus on produce procurement within 150 miles. We purchase a great majority of our produce from local purveyors and individual farmers such as Savoie Organic Farm in NJ and Culton Organics in Lancaster, PA. We source cheeses from South Eastern PA & Southern NJ. In addition, we have a 16 tap beer system and 13 of 16 are locally brewed beers.

 Water

THE LOST WEEKEND

All specialty Philly Beer Week beers will be on draft for one day only! Did you miss the Forest & Main Tiny Tim Bitter? Or the Troegs Biere de Grouche? This might be your chance for a taste!

SPECIAL GUESTS!

Join Long Island's finest stallions - the Niebuhr Brothers! - for brunch with fellow beer advocates, brewers and friends. What to expect? Beer specials, Spencer kissing babies and live jazz.