Chef Lawler says the dishes are “snapshots of the seasons here in the Delaware Valley.” The Farm and Fisherman features fresh Jersey fish daily. From the farm, Lawler sources 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 is seasonal.
Lawler utilizes entire animals—head-to-tail—for special, small dishes, and offers frequent chef’s tastings. Cape May lobster and grass-fed lamb sirloin are just a few of the decadent delights. Al-fresco dining will allow Philadelphians to enjoy the local fare under the springtime sky.
The intimate 30-seat restaurant brings one-of-a-kind locally sourced dishes to diners Tuesday-Sunday 5-10pm.
