“Cut, Cook, Eat, Teach” is a fitting tagline for Kensington Quarters in Philadelphia. The airy, multi-use space houses a butcher counter and small grocery, a restaurant focused on meat-centric New American plates, a sunny patio outfitted with picnic tables, and a loft for hosting private events and classes on everything from pasta making to sausage casing. Sundays are packed because brunch is packed, but try swinging by for a quieter and more relaxed lunch, any Tuesday through Saturday, noon to 3pm. The ham-and-egg sandwich, made with gouda and pickled peppers on a pillowy focaccia bun, is outstanding—the kind of cheesy, porky monstrosity that makes heads turn when it comes zipping out of the kitchen.

1310 Frankford Ave., Philadelphia, PA; 267-314-5086.