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The Farm and Fisherman in pictures
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The Farm and Fisherman in pictures
March 10 is the official launch date for The Farm and Fisherman (1120 Pine St., 267-687-1555), a new neighborhood BYO from chef Joshua Lawler and his wife/fellow chef Colleen Lawler. He's from Conshy and she's from South Jersey; after meeting his wife at Drexel, Lawler cooked his way through the Philly restaurant circuit (The Fountain, Striped Bass, Buddakan) before the duo relocated to NYC. Here, the Lawlers put in work all over the place — Colleen cooked at BLT Market and Picholine, among other spots, while her husband's most recent gig saw him running the day-to-day as chef de cuisine of Dan Barber's Blue Hill at Stone Barns up until October 2010.
The Lawlers, who have young twin sons, wanted to relocate to the Philly area to be closer to family, but a restaurant of their own has always been a goal. They took on this small 30-seat white-tablecloth space (formerly Paul) without investors, and Lawler looks forward to handling most every plate himself, a far cry from the many managerial responsibilities he held at Stone Barns, overseeing a 20-person-plus kitchen staff. At that celebrated restaurant, Lawler says, designing courses and maintaining inventory for their elaborate tasting menus was a big part of the battle; at The Farm and Fisherman, he's cooking on a much more intimate level, allowing him to change his menu frequently and assert a head-to-tail, whole-animal approach in the kitchen.
Lawler, who's been visiting local growers and green markets to build up relationships for the restaurant moving forward, views his cooking as "the next step with farm-to-table" — not merely sourcing locally for the sake of it, but sourcing the best of what's close. "You're getting local pork," says Lawler, "but who's [raising] the best local pork?" Particulars of the pictured dishes:
- Bluefish confit over a warm potato salad, with a smear of unadorned local grass-fed yogurt and multi-grain bread
- Poached farm egg wrapped in Berkshire pancetta, served with Tuscan kale in a pickled mustard seed sauce
- Salad of various raw, roasted and pickled fruit/veg (carrot, pear, beet, cauliflower, etc.) in a light lemon vinaigrette, over housemade cottage cheese
- Pork duo: roasted loin and 12-hour sous vide belly, over spaetzle with Swiss chard and pancetta
Though Colleen will run the front of the house, she'll also hold it down in The Farm and Fisherman's kitchen from time to time. The restaurant will be open for dinner Tuesday to Sunday for now, with lunch and possibly brunch coming in the near future.
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