“Husband and Wife BYOB”
The Farm & Fisherman is a 30-seat BYOB owned by husband-wife team Josh & Colleen Lawler. This intimate setting allows for a truly hands-on approach from these two accomplished chefs. Josh served as the former chef de cuisine at Blue Hill at Stone Barns, a renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement. Colleen served as sous chef at the New York Times 3-star restaurant Picholine, known for its focus on quality and creativity. Together, Josh & Colleen have merged the combination of their experiences and focus to return to Philadelphia where they are both from and met while attending Drexel University. The menu, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry.
Josh Lawler, the one-time chef de cuisine at the legendary Blue Hill at Stone Barns, takes the farm-to-table concept more seriously than most at his BYOB. He cooks local beets like a prime rib eye in one of his more famous creations, "bloody beet steak." Lawler gathers ingredients from urban farms set up in abandoned lots as well as lush, green acreages in the Pennsylvania countryside.
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Farm & Fisherman
- Sun, Tue - Sat: 5:00 pm - 10:00 pm
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