The latest iteration of Josh Lawler and Todd Fuller’s Farm and Fisherman Tavern in Horsham will open tonight for its first dinner service.
The awaited sequel to Helm officially opened its doors on June 3rd.
Located at 100 Morris Street, South Helm is Michael Griffiths’s and Kevin D’Egidio’s second restaurant. General manager of Helm, Justin Manne, will also be heading up operations at South Helm. The team opened Helm just over a year ago, and they are on a roll.
A preview of their menu posted on Instagram teases at the dishes they will be offering and tops out at $14. Just like Helm, the menu will rotate and change week to week with farm-to-table specials. Griffiths said not to expect anything over $16 on the menu.
You knew this was coming. In Philadelphia, where chefs are constantly popping up in one another’s kitchens or dueling each other at Cook, it was only a matter of time before two of them would notice a FOR RENT sign as they carpooled home one night and decide to take the next logical step and move in together. Read more »
Jerry’s Bar, which was recently named a Best of Philly City Brunch spot, is proving good things happen at dinner too. Tonight, September 3rd, from 6 p.m. to 9 p.m., chef Matt Moon is hosting a four-course Farm to Bar Dinner.
Each course will include a beer pairing, as well as a description of the courses served and ingredients used from a Greensgrow farm expert and a Yards Brewing brew master. Vegetarian and vegan options will also be available.
Earlier today, the Passyunk Post postulated that the former Bell’s Delly at 4th and Cross Streets in Pennsport could become a “farm-to-table” restaurant. Capitalizing on that tip, we’ve learned that the former owner of E’s Coffee, Andrew Michaels is bringing his vision of an American-style bistro to life.
Michaels, who is also the general contractor, is in the midst of demolition within the building. Michaels isn’t doing itself and gives a shout out to his sub-contractors, Joseph Giannone for the plumbing and Generation 3 Electric for all things, well electric.
This summer Dean Carlson’s Wyebrook Farm is offering “farm to fork” dinners, prepared on site by Chef Eric Yost. Diners can enjoy the farm’s grass-fed beef, heritage breed pork and free pastured chicken accompanied by locally grown produce. Guests will be seated outdoors on the farm and are encouraged to stroll the 350 acres. Prices will vary from the $7 organic fried green tomatoes to $23 black trumpet encrusted pork sirloin. Other good news? The farm is always BYOB. Dinner is served Wednesday through Saturday from 5:30 to 9 p.m. Reservations are required.
Wyebrook Farm [Official]
R2L is continuing their Summer Harvest Dinner Series, an event meant to highlight farmers’ hard work and bring them closer to the restaurant and its attendees, on Tuesday, August 5th. And this edition will feature Barefoot Gardens. Starting at 6:30 p.m., guests can not only enjoy their food but the farmers’ company, too, as they go around and discuss working on a farm.
On the menu is Crudo with Mackerel, Fennel and Crispy Potato Salad, Stuffed Rabbit Saddle, and Lemon Verbena Parfait. The 4-course menu is $75 per person.
Availability is limited, so to make reservations now by calling 215-564-5337.
“Do you know of any deserving young beginner lately set up,” members of Ben Franklin’s mutual aid society would ask one another, “whom it lies in the power of the Junto any way to encourage?”
They’d ask the same thing about “deserving stranger[s] arrived in town since last meeting.” And while neither description exactly matches MacGregor Mann, who’s cooked in Philadelphia for more than a decade, they’re close enough. Before naming his solo debut after Franklin’s eclectic club, the Garces vet went on a culinary walkabout ranging from an Idaho fly-fishing lodge to a stage at Denmark’s Noma—often named as the best restaurant in the world. And when he returned, he was bent on digging deeper into his home turf.
With an actual chill in the air today, the cider glazed scallops at Talula’s Daily are talking to us. Check out the full menu of fall and earthy bites. The Talula’s Daily five-course supper is served Tuesday through Sunday and is $50 per person.
It’s Lancaster Sunday at Osteria with Country Time and Green Meadow Farms. Farmer Ian from Green Meadow in Gap, PA and Paulie “The Pig Farmer” from Country Time in Hamburg, PA are repping their respective farms with their best products. On Sunday, August 25th you can come out and taste the goodness of fresh produce, milk, eggs and pork they personally bring to our doors every week. Enjoy a four-course dinner prepared by chefs Jeff Michaud and Brad Daniels highlighting the very best of the summer, paired with wines by the Osteria sommelier.
The event costs $125 and includes wine, tax and tip.