Details emerge on Blue Hill alum's Philly spot

We had word of former Blue Hill at Stone Barns chef de cuisine Joshua Lawler's intention to move into Philly two weeks back, but now he's dropped some official details on his Wash West BYOB (1120 Pine St.), called The Farm and Fisherman. The Conshohocken native is working with his wife, Colleen, to renovate the 30-seat space that was Paul; in addition to running the front of the house, she'll cook alongside her husband, too, as her culinary CV credits include stints at NYC's BLT Market and Picholine. Just as was the case at the chef's former play of employ, Lawler's The Farm and Fisherman will put a heavy emphasis on local and sustainable ingredients; he plans on offering a changing-daily seafood catch snagged by Jersey dayboat fishermen, and will employ the head-to-tail approach to butchery that so pleases all us offal fans out there. Prices won't be astronomical â" $8 to $15 for small and medium plates, $20 to $28 for entrÃ©es. (Check out some sample plates after the jump.) The restaurant, which the Lawlers are renovating themselves, is up for a spring opening. - Celery root and apple soup with chestnuts and lobster knuckles - Vegetarian salad of winter fruits and vegetables with homemade cottage cheese and greenhouse greens - Slow-cooked Heritage pork jowl with shaved Brussels sprouts and smoked lady apple - Vegan braised celery hearts with rice grits, quinoa and parsley - Grass-fed lamb sirloin and neck with local feta spread, winter spinach and orecchiette - Cape May lobster with Maine crabmeat, Savoy cabbage and caraway - Marinated true diver scallops with grapefruit, hazelnuts and mint - Pancetta-crusted farm egg with mustard seeds, sauerkraut and puffed hominy

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Details emerge on Blue Hill alum's Philly spot

POSTED: Monday, January 24, 2011, 4:12 PM

Filed Under: Openings

We had word of former Blue Hill at Stone Barns chef de cuisine Joshua Lawler's intention to move into Philly two weeks back, but now he's dropped some official details on his Wash West BYOB (1120 Pine St.), called The Farm and Fisherman. The Conshohocken native is working with his wife, Colleen, to renovate the 30-seat space that was Paul; in addition to running the front of the house, she'll cook alongside her husband, too, as her culinary CV credits include stints at NYC's BLT Market and Picholine. Just as was the case at the chef's former play of employ, Lawler's The Farm and Fisherman will put a heavy emphasis on local and sustainable ingredients; he plans on offering a changing-daily seafood catch snagged by Jersey dayboat fishermen, and will employ the head-to-tail approach to butchery that so pleases all us offal fans out there. Prices won't be astronomical â $8 to $15 for small and medium plates, $20 to $28 for entrÃ©es. (Check out some sample plates after the jump.) The restaurant, which the Lawlers are renovating themselves, is up for a spring opening.

Celery root and apple soup with chestnuts and lobster knuckles
Vegetarian salad of winter fruits and vegetables with homemade cottage cheese and greenhouse greens
Slow-cooked Heritage pork jowl with shaved Brussels sprouts and smoked lady apple
Vegan braised celery hearts with rice grits, quinoa and parsley
Grass-fed lamb sirloin and neck with local feta spread, winter spinach and orecchiette
Cape May lobster with Maine crabmeat, Savoy cabbage and caraway
Marinated true diver scallops with grapefruit, hazelnuts and mint
Pancetta-crusted farm egg with mustard seeds, sauerkraut and puffed hominy

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