Shortly, The Farm and Fisherman BYOB will open its doors to the public on Pine Street. Lead by renowned chefs Joshua Lawler and Colleen Lawler, the restaurant has a farm-to-table menu, which will feature fresh and local ingredients.
Chef Lawler says the dishes will be “snapshots of the seasons here in the Delaware Valley.” The Farm and Fisherman will feature fresh Jersey fish daily. From the farm, Lawler will source unique local ingredients, such as green house greens, apples, local feta spreads and winter fruits. The possibilities are endless, as Philadelphia and The Countryside are at the heart of an abundant food shed. And, accordingly, Lawler’s menu will be seasonal.
Lawler will utilize entire animals—head-to-tail—for special, small dishes, and will offer frequent chef’s tastings. Cape May lobster and grass-fed lamb sirloin will be featured. Soon, al-fresco dining will allow Philadelphians to enjoy the local fare under the springtime sky.
The intimate 30-seat restaurant is expected to bring one-of-a-kind locally sourced dishes to diners Tuesday-Sunday 5-10pm.
The Farm and Fisherman
1120 Pine Street
Philadelphia, PA 19107
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