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The Farm and Fisherman [CLOSED]

  • Cuisine:
  • Alcohol: BYOB
  • Price: $$
  • Accepts Credit Cards: Yes

Latest About The Farm and Fisherman

Josh Lawler Closing His The Farm and Fisherman

Colleen and Josh Lawler | Photo by Jason Varney

Colleen and Josh Lawler are closing their BYOB | Photo by Jason Varney

Eater’s Alex Tewfik has the scoop on Josh Lawler’s plans to close his the Farm and Fisherman BYOB on Pine Street. Lawler is closing his vastly popular 30-seat walk-in freezer free restaurant after five-years in order to work on other projects including a second version of his The Farm and Fisherman Tavern and Market plus a bigger place in the city.

No details on when and where the other projects will appear. The Farm and Fisherman will be open till the end of May.

The Farm and Fisherman Closing With Big Plans for the Future [Eater]
The Farm and Fisherman [Foobooz]

The Farm and Fisherman’s Butchering Classes Are Back

Josh Lawler demonstrating butchering technique.

Josh Lawler demonstrating butchering technique.

If, like most of us, you didn’t grow up on a farm and inherit the art of butchering from your grandfather like Chef Joshua Lawler of The Farm and Fisherman, you’re in luck—he is once again offering the chance to learn the basics of whole animal butchering.

For three afternoons this winter at noon, Lawler will demonstrate his butchery skills at the restaurant’s dining-room-turned butcher shop. Following the classes will be a communal dinner featuring a variety of dishes made of the fresh meat, and guests are encouraged to bring their own wine, beer, and spirits to elevate their experience.

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Spring Butchering Classes at The Farm and Fisherman

Chef Lawler with a pig's head.

Chef Josh Lawler with a pig head.

PETA might have a problem with it, but over here at Foobooz we are very pro-carving up animals. So too, apparently, is The Farm and Fisherman, which is reprising its Spring Butchering Class from last year.

The series will be taught by  owner/chef Josh Lawler. The dates (and their associated meats and prices) are Sunday April 26 (pig, $125), Sunday May 17 (poultry, $81) and Sunday June 14 (pig and spring vegetables, $125).

Classes are limited to 15 guests and will include a two hour lecture followed by a four course meal featuring the meat that was the subject of the lecture. Reservations should be made by calling the restaurant directly at (267)687-1555.

The Farm and Fisherman [Foobooz]

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