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]
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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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]
Colleen and Josh Lawler | Photo by Jason Varney
Panicking for a last second foodie gift? Well if our gift guide didn’t help, maybe this will. The Farm and Fisherman chef/owner Josh Lawler is hosting a series of butchery classes this winter.
The three hour classes begin Sundays at noon at the Farm and Fisherman’s Pine Street location and includes butchery, cooking techniques and a sausage demonstration. The class ends with a five-course dinner featuring what was prepared in class.
Classes are $125 per person and classes are limited to 15 people.
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Josh Lawler from Farm & The Fisherman was the quickest out of the gate this year, posting this snap of the first cases of Troegs Mad Elf on the Twitters just moments ago.
So I guess it’s official. Welcome to the holiday drinking season everyone.
Josh Lawler [Twitter]
Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.
The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).
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Summer isn’t exactly known as prime soup season. Of course chilled soups, like vichyssoise, begin to turn up on menus when the thermometer passes 70 degrees, but maybe you’re in the mood for something you can’t find on a country club menu.
If so. Josh Lawler of the Pine Street BYOB, Farm and the Fisherman knows what you’ve been craving. Chef Lawler’s summer recipe to share, a chilled golden tomato and peach “porridge”, is the perfect meal to cool you down following a hot day on the beach, or after a scorching sunburn. You can find the dish on the menu at Lawler’s restaurant beginning at the end of July and all the way through August.
Whether you try it at the restaurant, or this weekend, on your own, is up to you…
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Chef Josh Lawler is looking to open his second restaurant this fall. Following the success of his Philadelphia BYOB, The Farm and Fisherman, The Farm and Fisherman Tavern & Market will bring a farm-to-table concept to Route 70 in Cherry Hill, New Jersey. The new project will feature a 100-seat tavern serving snacks, entrees and family style meals as well as craft beers, small-production wine and cocktails. The market will offer fresh and local products from sustainable meats and fish, fair trade coffee, craft beers and artisan cheeses.
Look for more details over the summer.
The Farm and Fisherman [Official Site]
Alright, so the small-world stuff is getting kind of crazy today. Two posts on piano bars, a double-shot of Justin Swain, and now this:
So we know that Pub & Kitchen just recently re-opened with a new menu and a new chef taking the place of Jonathan Adams, who cooked there up until the remodel and has now been replaced by Eli Colins, ex of Daniel Bolud’s DBGB. And now, we’ve just gotten word that Adams will be on the team at the Cafe At Wyebrook Farm in Chester County when it opens for the season next week.
The way things are shaking out, Wyebrook’s owner, Dean Carlson, brought on Farm & Fisherman chef Josh Lawler to write the menu (which will feature meats from Wyebrook and locally sourced produce and cheeses). Adams will be on hand to work with Wyebrook’s existing chef, Michael Baver, to “implement the menu and oversee operations in the cafe.” Not sure exactly what that means, but that’s what we’re hearing.
Unsurprisingly, Adams’s Rival Bros. Coffee will also be added to the offerings at the Wyebrook Farm Market.
The Cafe will open for the season on Friday, April 26.
Wyebrook Farm [Official]
Gone are the Winter weathered days of braised meats and heavy sauces. It’s April now, and in these next few months, the crowds crave the fresh, bright, and zippy. The world’s a-bloomin’, and the farm-to-table restaurants are locked and loaded.
For example, chef Al Paris of the timely named Heirloom will be hosting farm-to-table stalwart Josh Lawler (chef/owner of The Farm & Fisherman) for an evening of what it really means to be eating well in Spring. As the third installment of their Chef Collaboration series, Buds, Blooms & Wild Asparagus will be an exciting five course prixe fixe menu, for $75 a pop (plus tax and gratuity) on Wednesday, April 24th. The first seating’s at 5:30 pm, and the next is at 8 pm, and the menu will be featuring all those funny-named vegetables you always have questions about. Fiddleheads? Stinging Nettle? Sounds
Here’s the menu. If you find it intriguing, make sure to call and reserve, because when the weather’s this nice (with the exception of today), people get excited, and excitement makes people hungry.
Heirloom [Official Site]