This restaurant is truly <i>farmer</i> to table
The Restaurant at Wyebrook Farm (150 Wyebrook Road, Honey Brook), which will be open from March until December, debuts at 11 a.m. March 25, serving lunch and dinner Wednesday through Saturday and brunch and dinner on Sundays.
Bond trader-turned-farmer Dean Carlson has enlisted the services of chef Andrew Wood of the Rittenhouse BYOB Russet for a seasonal restaurant at Carlson's sustainable farm in Honey Brook, about 45 minutes from Center City.
The Restaurant at Wyebrook Farm (150 Wyebrook Road, Honey Brook, 610-942-7481), which will be open from March until December, debuts at 11 a.m. March 25, serving lunch and dinner Wednesday through Saturday and brunch and dinner on Sundays. Carlson had been hosting pop-up meals featuring the 355-acre farm's grass-fed beef, heritage breed pork and free pastured chicken.
You can dine inside the restored barn or in a newly expanded outdoor courtyard.
Sous chef Matt Broeze will oversee day-to-day operations, allowing Wood to enjoy the drive between Wyebrook Farm and 15th and Spruce. Pastry chef Kristin Wood, Andrew's wife, will contribute desserts.
The BYOB restaurant will begin indoors, as it's March. Very rustic look: Tables will be lit by lanterns and set with cloth napkins, silverware and plates. Expect appetizers priced from $8 to $12, entrees from $22 to $30, and lunch/brunch from $8 to $18. Menu is not final.
Wyebrook's cafe and market is due to reopen in April.