Michael and Jeniphur Pasquarello, the husband and wife team behind the ever-popular Loft Distict’s Prohibition Taproom, Cafe Lift and Bufad Pizza, are finally spilling the beans on their latest effort, Kensington Quarters, a unique combination of a full service restaurant, bar, butcher shop and classroom that’s set to open this fall on Fishtown’s bustling Frankford Avenue.

The bar and restaurant portion will serve drinks and food nightly, the butcher shop will be open Tuesday through Sunday and a full schedule of classes will be posted shortly after the official opening.

Whole-animal cooking, local, sustainable sourcing, old-world cooking techniques and open flame, wood-burning grills and ovens will be the hallmarks the innovative concept. The Pasquarellos partnered with butcher Bryan Mayer, who has an extensive history of consulting for, establishing and training staffs at some of the most respected butcher shops across the country and around the world. He’s also lectured at the Culinary Institute of America in Hyde Park, New York and continues to run workshops on slaughter and butchering.

In the kitchen, they have Chef Damon Menapace, whose resume includes stints at Vetri Family Restaurants, Cochon BYOB and more recently, Prohibition Taproom and Bufad. His menu will focus on Mayer’s selection of meats, which will be free of chemicals, antibiotics, hormones and GMO feed, and seasonal ingredients sourced from farms and regional suppliers throughout the Delaware Valley. Prices will range from $10 to $14 for small plates, and $20 to $30 for entrees.

That same emphasis on local, sustainable and unadulterated ingredients will carry over to the bar, where the Pasquarellos have installed their trusty Director of Operations, Nicole Sullivan. She’s been with the restaurant group for six years, and worked her way up from server and bartender at Prohibition Taproom to managing the group’s entire portfolio.

At the 15-seat bar there’s a 20-tap draft system that will pour 12 beers and eight organic and biodynamic wines. A bottle list of 20 to 25 selections as well as a reserve list of cellared wines and beers will also be available. Cocktails will be made using non-GMO-based cordials and will range in price from $10 to $15.

Shortly after the opening, Kensington Quarters will introduce its classroom and private event space on the second floor. A stairway above the bar will lead to the space with an open kitchen where butchering classes as well as guest chef lectures and cooking demos will take place. When classes are not in session, guests can hang out in the loft area around two farmhouse-style communal dining tables and a 15-seat bar. A 10-seat drink rail will overlook the first floor bar and butcher shop, and offer views of the neighborhood from the second story’s panoramic windows.

Kensington Quarters, 1310-12 Frankford Ave., 267-314-5086, www.kensingtonquarters.com

Photo: Mark Likosky