The Farm & Fisherman’s Josh Lawler To Open a Second Restaurant

 farm-fisherman-tavern-market

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]

Buds, Blooms & Wild Asparagus – A Josh Lawler/Al Paris Experience

Heirloom-logo

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 dangerous delicious.

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]

Returning To Our Hunter/Gatherer Roots At The Farm And Fisherman

How does that expression go: “Feed a man a pig and he eats for a night; teach a man to butcher that pig then cook every bit including the squeal and he eats like Philadelphia chef Josh Lawler?” Or something like that.

Lawler is teaching us carnivores to cook like he does at his nationally acclaimed mud-to-table BYO, The Farm and Fisherman, with a series of three individual Sunday classes on butchery starting in January. As if it weren’t enough to be forced to confront innards on seemingly every modern menu, now we’re being asked to partake in cutting them out of Wilbur’s flesh.

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2012 James Beard Semifinalists Announced

The 2012 James Beard Semifinalists have been announced and Philadelphia area chefs and restaurants seem to have a bigger representation than normal. Tashan, The Farm and Fisherman and Zeppoli all make the list for Best New Restaurant. Pierre Calmels, BibouDavid Gilberg, Koo Zee DooKonstantinos Pitsillides, Kanella and Marcie Turney of Barbuzzo all make the semifinals for Best Chef Midatlantic (remember, past winners aren’t eligible).

Le Virtu’s Joe Cicala and Fond’s Lee Styer were nominated for Rising Star Chef, while Jessie Prawlucki (Fond/Belle Cakery) made the list for Outstanding Pastry Chef. Not bad East Passyunk, not bad at all.

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Pig & Beer at The Farm and Fisherman

Beer writer Lew Bryson is talking food and beer pairings during a special dinner at The Farm and Fisherman tomorrow evening. The $75 dinner will include hors d’oeuvres, three courses crafted from a Wyebrook Farm whole pig  and a dessert that thankfully will not be pig based, but will feature beer. Bryson is also providing beer for each course from Lancaster’s Spring House Brewing Company.

Hors d’oeuvres start at 6:30 and seating is limited

Great Pig Dinner Next Tuesday: join me! [Seen Through a Glass]
Pork Dinner and Beer Pairing [The Farm and Fisherman]

Around the Web: From BYOs to Pakistani Fried Chicken

Foodzings reminds us that The Farm and Fisherman is still rocking it on Pine Street. [Foodzings]

Le Gout Friand takes advantage of a pre-Thanksgiving wine shopping trip to hit up Zeppoli in Collingswood where she experiences an excellent meal without a single mention of decibels. [Le Gout Friand]

We totally forgot Craig LaBan’s review of Wah-Gi-Wah in West Philadelphia.  Thanks to Midtown Lunch we received a much needed reminder that the small storefront serves a mean Chicken Chargha. [Midtown Lunch]

No Love More Sincere loves, loves, loves their experience at Cook. [No Love More Sincere]

Vegetable Magic at The Farm and Fisherman

Brian Freedman is the latest to heap praise on Josh Lawler’s The Farm and Fisherman. The beet steak is singled out again as the defining example of Lawler’s skill but it isn’t the only vegetable on the menu that has beefy ambition.

Tempura-fried soft shell crab anchors one end of an unexpected and whimsical riff on surf and turf: Its counterpart, a deep wheatgrass-toned creamed escarole is like a shot of chlorophyll, as perfectly evocative of the land as the crab was of the sea. No need for any four-legged creature here.

The (Money) Farm and Fisherman [Philadelphia Weekly]
The Farm and Fisherman [Official Site]

Philly’s Next Great BYOB

Craig LaBan may not like the name The Farm and Fisherman but he had heaps of praise  for the rest of the experience at Josh Lawler’s truly farm to table BYOB.

He has resurrected a favorite childhood bycatch – sea robin – whose perchlike fillets pose atop airy gnocchi with morsels of poached lobster in a rich crustacean broth infused with lemon balm. The seared sea scallops were also gorgeous. But it was garnish that really knocked me out, a long rail of tiny pasta beads in lemon-lovage vinaigrette jeweled with so many tiny textures – shaved asparagus and breakfast radish, snappy pine nuts and tiny currants – that once I added a sweet-and-sour dab of reduced green tomatoes and verjus, the flavors made the plate spin.

Three Bells – Excellent

The Farm and Fisherman [Philadelphia Inquirer]
The Farm and Fisherman [Official Site]

Gutsy Debut for The Farm and Fisherman

Trey Popp reviews The Farm and Fisherman and finds the Pine Street BYOB is as comfortable with snout to tail as it is root to leaf.

[T]he sweet spot here lies somewhere between that California-style eco-austerity and the pig heads on the cutting board. There’s been stuffed quail with duck liver and ramps over a cleansing puree of stinging nettles, and a bowl of kale and civet mushrooms cradling a single poached farm egg. And while it’s still too early to know whether the Farm and Fisherman can sustain this elegant balance between head-to-tail sumptuousness and hedgerow-to-hedgerow wholesomeness, there’s no doubt that this is a gutsy debut.

Three Stars – Excellent

The Farm and Fisherman [Philadelphia Magazine]
The Farm and Fisherman [Official Site]

Photo by Jason Varney

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