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New Brunch Options Abound in Philadelphia

Latest About Wyebrook Farm

Meat News: La Divisa and Wyebrook Farm Are Now Partners

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You love meat, right? Of course you do. And as a proudly carnivorous American, you carefully track all the goings-on in the Philadelphia meat scene, right?

Right?

Okay, so maybe not. But still, there’s some good news on that front today, and it is this: Nick Macri of La Divisa Meats is partnering up with Dean Carlson, owner of Wyebrook Farm out in Chester county. And like a two-man meat-Voltron, they are teaming up to bring delicious animal proteins to the people of Philadelphia. Here’s how it’s all shaking out.

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New Brunch Options Abound in Philadelphia

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The view from the Top of the Tower which now offers brunch.

Everyone’s favorite weekend ritual is about to get some more variety. As the weather warms up, restaurants are launching new brunches, complete with drink deals and outdoor seating. Whether you’re nursing a hangover with endless Bloody Marys or trying to find a place you can bring crying kids, there’s something new for you.

This past Sunday, SkyBrunch commenced at Top of the Tower at Three Logan Center (18th and Arch). Each week you can head up to the 51st floor for an all-inclusive brunch and an unbeatable panorama of the city. Brunch costs $50 per person.

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Tickets On Sale Now For La Tuade de Cochon, Part Deux

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If the Kensington Quarters’ Instagram feed is any indication, we’re getting very close to experiencing meaty, pasture-raised goodness at the much anticipated butcher counter, bar, and restaurant opening tomorrow in Fishtown.

For many, the event that introduced butcher Bryan Mayer to Philadelphia was Wyebrook Farm’s first La Tuade du Cochon–an opportunity for bacon lovers to confront their crimes and their passions, and one that the farm is reprising this year, on November 16. The event will be a start to finish hoof-to-table dining experience. That’s right, a heritage hog, slaughtered, bled, scalded, and butchered (as professionally and respectfully as possible), and then memorialized in a meal by chef Andrew Wood of Russet.

There are a few spots remaining for this year’s event. Class and dinner are $125 per person (includes tax and gratuity). Secure your place at the table by e-mailing: info@wyebrookfarm.com. And, in the meantime, we have the menu.

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