Tale of the Tape: The Farm and Fisherman

The Farm and Fisherman opens tonight at 1120 Pine Street. The 30-seat white tablecloth BYOB will focus on the familiar fresh-and-local theme, but this endeavor stands out due to the pedigree of chef Joshua Lawler.

The Chef/Owners

  • Joshua Lawler
    • Most recently chef de cuisine at Blue Hill at Stone Barns under James Beard Award-winner Dan Barber.
    • Conshohocken native.
    • 2001 graduate of Drexel’s Hotel and Restaurant Management program. Worked at The Fountain, Striped Bass and Buddakan while in school.
  • Wife Colleen Lawler is also a chef with chops, but she’ll be mostly running the front of the house.
    • Worked at BLT Market at the Ritz-Carlton in New York.
    • Sous chef at Picholine under Chef Terrance Brennan.
    • 2001 graduate of Drexel’s Hotel and Restaurant Management program.

The Space

  • Seats 30.
  • White tablecloths.
  • Capuccino walls and walnut floors.
  • 800 square feet.
  • Former location of Paul.
  • Large picture window overlooks Pine Street.
  • Outdoor seating will be added in Spring.

The Food

  • Fowler describes his cuisine “snapshots of the seasons here in the Delaware Valley.”
  • Inspired by ingredients of local farmers and purveyors.
  • Highlights:
    • Celery Root and Apple Soup with chestnuts and lobster knuckles
    • Salad of Winter Fruits and Vegetables with homemade cottage cheese and greenhouse greens
    • Slow Cooked Heritage Pork Jowl with shaved Brussels sprouts and smoked lady apple
    • Grass Fed Lamb Sirloin and Neck with local Feta spread, winter spinach and orecchiette
    • Marinated True Diver Scallops with grapefruit, hazelnuts and mint
    • Pancetta-Crusted Farm Egg with mustard seeds, sauerkraut and puffed hominy
  • Full Menu (PDF)
  • Small and medium sized plates range from $8 to $15.
  • Entrees range from $20 to $28.

Open for dinner Tuesday through Sunday from 5 p.m. until 10 p.m.

The Farm and Fisherman, 1120 Pine Street, 267-687-1555

All photos by Jason Varney