In September, we had the opportunity to finally dine at one of Philadelphia’s most talked about restaurants: The Farm & Fisherman. In months past, we poured over OpenTable waiting for cancellations, changing the dates/number in our party trying to find a loophole – and mistakenly made reservations at their New Jersey location. Finally getting a reservation to their dining room at 11th and Pine was an incredible accomplishment; as F&F was continuously recommended to us by friends, family and coworkers, we could not wait for the opportunity to experience the cuisine firsthand.
When we entered the tiny dining room, we were greeted warmly by the hostess who sat us and immediately opened our bottle of wine. (Yep, that’s right – it’s BYOB. We sure love our BYOB’s, don’t we, Philly?) The 30-seat dining room creates an intimate environment, allowing the kitchen ample time to carefully craft each dish and the service staff to be helpful and hands-on. The atmosphere is generally tranquil without feeling ostentatious or uncomfortably hushed. Feel free to laugh and chat, but mind your nearby neighbors.
Of the many attention-grabbing items on the menu, we began with the bloody beet steak: their signature dish of beets, yogurt, pan drippings, amaranth, and aged balsamic which has both the texture and flavor of a meat dish. Savory and incredibly interesting, we liked the dish so much that we ordered another.
The bucatini pasta was folded with a walnut and basil pesto and accompanied by a mild ricotta cheese, then finished with heirloom tomatoes, parmesan cheese, and a generous drizzle of fruity olive oil. For our entrees, we sampled the American red snapper and the New England pollack, staying true to the restaurant’s namesake, and were pleasantly surprised at the depth of flavor in what appeared to be just another simple fish dish. When you dine here, do yourself a favor and order a fish no matter what. You will not be disappointed.
After many bottles of red wine and dish after dish of outstandingly well-balanced, satisfying food, we enjoyed a simple cheese plate for dessert and were presented an extremely reasonably-priced check, given the impeccable quality and abundance of the meal. Nothing here is overdone in flavor profile or texture, but it comes together in a simple manner with a bit of sophistication and a lot of culinary capability behind the scenes.
A 2012 James Beard semifinalist for “Best New Restaurant” in America, Chef and Owner Joshua Lawler features local and seasonal ingredients in his dishes in order to promote farmers from around the area. Before opening The Farm & Fisherman in 2011, Lawler built up an impressive résumé from time spent at restaurants in Philadelphia (The Fountain, Buddakan, and Striped Bass) and New York (BLT Steak and Telepan). Lawler also served as Chef de Cuisine of Blue Hill at Stone Barns Pocantico Hills, New York – one of the World’s Top Ten Life Changing Restaurants, according to Food & Wine Magazine.
Like many highly acclaimed reservations in Philadelphia, after three years the buzz will eventually die down and the crowds will thin out. But one thing that will not change is the quality of fresh seasonal ingredients, paired together to create wholesome, delicious food served in an atmosphere that feels like a friend’s dining room. The Farm & Fisherman has become a staple in Philadelphia’s ever-expanding, ever-evolving dining scene, and we look forward to seeing just what Lawler will do next.
Be sure to follow The Farm & Fisherman on Twitter and Facebook to learn about new and seasonal dishes.
Pingback: 10 Ways to Celebrate the Start of Fall in Philly | Philly PR Girl