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Fishtown and Kensington: A taste of what they make

When you go out for a meal in Fishtown or Kensington, chances are good you'll be eating or drinking something that was made just blocks away. More than any of Philadelphia's other great dining districts, these resurgent neighborhoods rising north from around Frankford and Girard Avenues have channeled the city's old industrial DNA to become an epicenter of artisan-crafted foods. From chewy hand-rolled bagels boiled in local IPA and charcuterie made at the whole-animal butcher shop, to the crusty breads, the deftly roasted single-origin coffees, the funky-flavored ice creams, the urban farm-grown produce, not to mention the beers and booze being poured at its many gastropubs, the hyper-local pedigree of ingredients here is proof that neighboring Fishtown and Kensington are becoming makers of their own culinary destinies. Craft spirits, in particular, have become a force in short order, as the opening of five distilleries within just the last year and a half - and a sixth big one openi

Source: Philly.com

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