Restaurant notes: The Farm and Fisherman
Josh Lawler comes home to open a BYOB.
Josh Lawler and Colleen Kelly met more than a decade ago at Drexel University's Hospitality Management, Culinary Arts and Food Science.
After cooking in New York (and with 13-month-old twin boys in tow), they've come home to open their first restaurant together.
The Farm and Fisherman, a 30-seat BYOB with an ever-changing menu based on sustainable, locally sourced ingredients, is taking shape at 1120 Pine St., the spot at the corner of Quince Street last occupied by Paul. They say spring for the opening.
Josh Lawler, 31, who grew up in Conshohocken, was most recently chef de cuisine at Blue Hill at Stone Barns in Pocantico Hills, N.Y., the vaunted farm-to-table operation/school in Westchester County, under the James Beard-winning Dan Barber.
His background includes an internship at The Lanesborough in London, and at Buddakan, Four Seasons, and Striped Bass here.
He's been back in the Philly area for the last few months, cultivating relationships with farmers and other food pros.
Sample dishes ($8-$15 for small and medium plates, $20-$28 for mains):
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
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
He says that from time to time, he will use entire animals from head to tail in dishes.
Colleen Lawler also is a chef (with BLT Market at the Ritz-Carlton and Picholine in New York City on her resume), but she will handle mostly the front of the house, he told me.
The atmosphere was "pretty barren" when they took over, he said, but they've painted the walls a cappuccino color and redid the wooden floors.They're planning outdoor seating, too.
It will be open Tuesdays through Sundays for dinner, with weekend brunch coming online after a few months.