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
Photo by Jason Varney