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Hope You Got Your Last Churchill Burger

Posted by Foobooz on October 2nd, 2012

In late August we alerted our fine readers that the Churchill Burger at Pub & Kitchen was in its final days. And last night was indeed the last night you could order the bone marrow-glazed meal on a bun.

Tonight a new menu debuts at Pub & Kitchen full of tempting fall dishes and just a single burger. The $18 sandwich is a Creekstone Farms custom dry-aged blend patty, topped with double-cut bacon, pickled red onions and Shropshire blue cheese, served on a Hudson Bakery challah roll.

Pub & Kitchen
1946 Lombard St, Philadelphia, PA

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    This entry was posted on Tuesday, October 2nd, 2012 at 10:48 am and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • JSPhilly

      Stepping up their game. This looks awesome.

    • tyler

      18 bucks for a burger? Come on pnk, that is rediculous. Pabbit has always been a disappointment from the unattentive pretentious staff to the underwhelming overpriced menu. Fortunately a far superior establisment is located right across the street. Meritage kicks PNK butt in every way.

    • pete

      agree w/ tyler

    • Omega

      Theres no need for an $18 burger.

    • Anthony

      you guys are the same morons who will buy a $7 value meal at mcDonalds and be happy. Its about value people, $18 is totally acceptable for the size, blend of meat and other ingredients offered.

    • Jerm

      hopefully the price deters people and they get one of the more substantive and interesting dishes. For $5 more you can get duck breast! Burgers are so tired.

    • tyler

      anthony, $18 is absurd. and how do you even know how much a value meal costs? probably because you eat them. moron.

    • noaxetogrindbutseriously

      Tyler – $18 is absurd only if you have no concept of how much food items actually cost these days:

      Crappy commodity ground beef is selling wholesale to restaurants right now for around 2.40/lb. Factor in choice grade – add about .50cents per lb. Custom grind (as in: not leftover scraps and trimmings) – add about .75cents per lb. Dry aged (which causes loss of about 25% product loss) – add about a dollar per lb.

      Shropshire blue – roughly $10/lb.

      Good quality bacon – roughly $5/lb.

      Jesus, after thinking it through, I suspect they are running a 30% food cost on that burger, which is super high for a burger. If you don’t want it, don’t buy it (I won’t), but realistically it’s probably not overpriced.

    • barryg

      Possibly the single most overrated and overpriced restaurant in Phila, embodies the Rittenhouse douche “I wish I was in NYC” mentality with the attitude, high prices, and fawning over NYC-sourced ingredients and beer. Don’t care about the food cost and ingredient quality when the food is poorly prepared at least half the time and the service poor and snooty. You can eat better at less than half the price at Royal Tavern or SPTR.

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