The Farm and Fisherman’s chef, Joshua Lawler, is widely regarded as one of the nation’s hottest up-and-comers. His last assignment was in the kitchen at the prestigious Blue Hill at Stone Barns, where he developed daily tasting menus for the restaurant. Since establishing The Farm and Fisherman, he’s brought that incredible attention to detail and high-quality ingredients to hungry Philadelphians. The dining room here is quite small, but it’s well worth the effort to get in. From top to bottom, the menu is spectacular. Some favorites include the “bloody beet steak,” made with yogurt, shallots, pan drippings, and aged balsamic vinegar, as well as the incredible pork cheek braised in Hop Devil ale and served with a raisin agridulce. For main courses, the pastured chicken baked in hay is a stalwart that never fails to impress, as does the striped bass with endive. These are innovative, perfectly-composed plates that show the best that Philadelphia’s chefs have to offer.

The Farm and Fisherman
1120 Pine Street
Philadelphia, PA 19107
(267) 687-1555