Allagash & DiBruno Cheese Pairing at Kennett

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

Call 267.687.1426 to reserve your space today, see you Thursday!

Oh, Rickey, You’re so Fine: A Parliament of Rickeys

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

Rickey du Temps Perdu
(Lost Time Rickey)
Bluecoat Gin, Vieux Carré Absinthe, ginger/thyme shrub, soda water, $12

Photo courtesy of Daniel Burke Photography.
KENNETT WINS “BEST BITE” AT WHYY’s Best of Chef’sEvent
Thanks to everyone who attended and enjoyed our “Best Bite”, Heirloom Tomato Crostini. We are grateful to be have been given this award and look forward to competing next year!

Photo courtesy of Daniel Burke Photography.

KENNETT WINS “BEST BITE” AT WHYY’s Best of Chef’sEvent

Thanks to everyone who attended and enjoyed our “Best Bite”, Heirloom Tomato Crostini. We are grateful to be have been given this award and look forward to competing next year!

We Mean Green

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

We serve micro-filtered tap water. The filters are maintained and recycled by our beverage service company. There is no bottled water available.

 

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.
Brunch: 11 am - 3 pm

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.

Brunch: 11 am - 3 pm

Late Night with Flying Fish

The boys and girls of Flying Fish have been working hard getting their new 45,000 square foot facility into full brewing gear. Come join Flying Fish crew and friends as we savor three beer varieties and learn more about their progress! We will be tapping beers at 10 PM, see you tonight!

cask | Exit 16:Wild Rice Double IPA: Although usually identified with landfills and pipelines, the Hackensack Meadowlands is an amazingly diverse ecosystem providing vital animal and plant habitat. In a nod to a once common food plant here, we’ve brewed this beer with wild rice. We also added organic brown and white rice, as well as pils and pale malts. Rice helps the beer ferment dry to better showcase the five different hops we added. Lots and lots of them. We then dry-hopped this Double IPA with even more–generous additions of Chinook and Citra hops to create a nose that hints at tangerine, mango, papaya and pine. This beer pairs extremely well with spicy foods and all kinds of seafood. And of course, it’s quite enjoyable all by itself.

tap | Red Wine Barrel Aged Abbey Dubbel: The Abbey Dubbel was winner of the silver medal at the 2008 Great American Beer Festival, this Belgian-style Abbey Dubbel is an exceptionally complex beer with many interwoven flavors. This classic-style Abbey beer features an immense head with a fruity nose and a generous body. Malty in the middle, the beer features a clean, almondy dry finish and a slight alcohol warmth. More like a wine than a beer—it has a lot of the qualities of a fine Burgundy. The red win barrel will lend slight sour notes that will surely delight that sour palette.

tap |  Farmhouse Ale: A tribute to the highly drinkable “every day” beers from French-speaking Belgium. Contains Belgian two-row pale malt and 7% wheat. This beer is lightly filtered with an earthy, spicy hop character from imported Styrian Goldings hops and a beautiful rich creamy head from the wheat.

Pst - did you know their new brewery has installed solar panels? Yep, 463 of them to be exact! You’ll be surprised how far this team has gone to help keep the environment in mind. Thanks for that Fishies! Click here to learn more about Sustainability at Flying Fish.

Our special guest tonight is a man of many talents. He brews some of the best beer in town and makes a mean Manhattan. Join us for a night, celebrating this man, the myth, the legend, Michael Fava!
Follow us at @KennettSo2nd for live updates on beer selection!

Our special guest tonight is a man of many talents. He brews some of the best beer in town and makes a mean Manhattan. Join us for a night, celebrating this man, the myth, the legend, Michael Fava!

Follow us at @KennettSo2nd for live updates on beer selection!

Beer Dinner: Forest & Main

We couldn’t be more excited to host a beer dinner with new brewers of Ambler, Forest & Main! The Beer Dinner is casual, with a three course offering and beer pairing, with the option to order courses individually. This is your golden opportunity to try out these fresh recipes and save you one less trip to Ambler! 

TONIGHT’S FOREST & MAIN BEER SELECTIONS

cask | Tiny Tim Bitter 

cask | English Mild

tap | Kinch: 7% India Pale Ale. Pale in color, full of hop flavor and aroma without being harshly bitter. Served at cellar temp.

TONIGHT: Nick Johnson Flips Your Pie

TONIGHT’S TROEGS BEER SELECTIONS

cask | Perpetual IPA: This IPA utilizes Troegs hopback and dry-hopping to engineer a bold Imperial Pale Ale. Perpetual IPA is 7.5% ABV and 85 IBUs. It features Bravo, Chinook and Mt. Hood hops in the boil, Mt. Hood and Nugget hops in the hopback and Citra, Cascade and Nugget hops in dry-hopping. “Straw in color and bittered with an abundance of citrus and spicy hops, Perpetual IPA is a tribute to building our new brewery and our desire to continue exploring,” - John Trogner.

tap | Sunshine Pils: Hop fans rejoice! Sunshine Pils combines the crisp taste of European style pilsners with a kicked-up hop character to create a balanced, refreshing seasonal beer. Golden in color with a fluffy white head, Sunshine Pils is the perfect beer for Summer.

tap | Biere de Grouch: Only released yesterday, this is a collaboration between beer writer Jack Curtin and brewer Tim Mayhew, Scratch #68-2012 has been brewed specifically for Philly Beer Week. Like his snark-filled rants, Jack’s beer tastes veer toward the peppery, yeasty flavor that dominates this French-style lager. The high-temperature fermentation and the addition of Tellicherry Black Pepper combine to create a deceptively, crisp, clean flavor for a 6.8% ABV beer.