FYI: Kensington Quarters

FISHTOWN -- A Fishtown neighborhood is fast becoming a booming retail and restaurant strip.

Kensington Quarters is what happens when you put a butcher shop in the middle of a restaurant.

It's has to be a chef's dream to have your own butcher shop in your restaurant.

The meat comes from local family farms, where the animals roam in pesticide-free pastures.

The meat is also hormone, antibiotics and steroid free.

Co-owner and head butcher, Brian Mayer says, "All our beef and our sheep and goats are raised fully on grass, that's how they are designed biologically, so they get nothing but grass."

The chef creates dishes, he describes as rustic farm house food.

The menu is based on what is coming in from the farms, so the menu is ever-changing and is printed at least twice a week.

There is also a classroom, so you can learn all about the process and how to prepare the meals.

Co-owner, Michael Pasquarello says, "We want to explain to people what they experience downstairs in the restaurant, how obtainable it is and how they can achieve those things."

Classes are set to start in the New Year.