WALL STREET JOURNAL: WHY BUTCHER SHOPS MAKE GREAT RESTAURANTS
Normally, if you leave a restaurant with food, that food has already been cooked. But at a growing number of hybrid restaurant-butcher shops, diners have the option of leaving not just with doggie bags, but with raw ingredients and a side of inspiration. That’s how it works at Kensington Quarters, in Philadelphia’s Fishtown neighborhood. “As customers…