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Jason Goodman's plans at The Farmers' Cabinet
Earlier this month, we told you about chef Jason Goodman waving goodbye to his gig at Parc (227 S. 18th St.) to become head chef at The Farmers' Cabinet (1113 Walnut St.).
Jason Goodman's plans at The Farmers' Cabinet
Earlier this month, we told you about chef Jason Goodman waving goodbye to his gig at Parc (227 S. 18th St.) to become head chef at The Farmers' Cabinet (1113 Walnut St.). Today is his last day at the Rittenhouse brasserie; starting next week, Goodman will familiarize himself with the new digs and prepare F-Cab's first-ever lunch and freshened dinner menus, both of which will debut in time for Restaurant Week. Goodman will combine the restaurant's American farmhouse feel with honed French technique to conceive a menu with a "whole-chop, bone-in" rusticity, big on braises and confits. What's getting his juices flowing? Ribs — buffalo short ribs and St. Louis style, to be more specific. "They don't do that a lot around here," he says.
Post-Restaurant Week, Goodman plans to add items like frog legs and pork belly into the mix. He also points out that the lunch menu will continue on as a regular fixture after RW is done. What's more, The Farmers' Cabinet's Sunday brunch will now be served late — very late. "We're thinking 9 p.m. for all of those who can't get out of bed on time," says Goodman.
Photo: Drew Lazor
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