The Farm and Fisherman

About The Farm and Fisherman

The Farm & Fisherman is a 30-seat BYOB owned by husband-wife team Josh & Colleen Lawler. This intimate setting allows for a truly hands-on approach from these two accomplished chefs. Josh served as the former chef de cuisine at Blue Hill at Stone Barns, a renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement. Colleen served as sous chef at the New York Times 3-star restaurant Picholine, known for its focus on quality and creativity. Together, Josh & Colleen have merged the combination of their experiences and focus to return to Philadelphia where they are both from and met while attending Drexel University. The menu, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry.

Craig LaBan, in his enthusiastic 3 bell review of The Farm and Fisherman, said "This BYOB exemplifies the best of the farm-to-table movement…This is a restaurant that should restore our faith in the possibilities of a philosophy that's far more than a fleeting trend." Philly Magazine also recognized the restaurant awarding it with the Best of Philly 2012 award for Best Farm-to-Table saying "this fresh and inventive BYO is the real deal."