The Farm and Fisherman
1120 Pine St.
Philadelphia , PA 19107
Cuisine type: American
Philly's next great BYOB has blossomed in Washington Square West, where former Blue Hill at Stone Barns chef de cuisine Josh Lawler and his wife, Colleen, are showing the pretenders how "farm to table" should be done. Artful food and personal service are the focus in this spare-but-pleasant 30-seat room, where the menu changes daily to showcase ultra-seasonal and often rare ingredients with a naturalist's touch. The constant menu flux brought some early inconsistency, but Lawler's many hits provided thrilling new takes on the local bounty of sea and land.
Beet steak; hiramasa in rhubarb broth; carrot soup; asparagus-ramp soup; stuffed quail; sea robin with lobster and gnocchi; pullet eggs with spinach and fiddlehead ferns; farm egg; striped bass; pork loin with spaetzle; scallops with couscous; stuffed chicken; cheese platter; honey panna cotta.
The BYOB menu's focus on the delicacy of fresh produce calls for flavorful but middleweight wines that won't drown ingredients out. Think pinot noirs, tempranillo, or barbera for red, and aromatic whites that avoid too much buttery oak, either from Europe (Falanghina from Campania, crisp Burgundian Chablis) or an Oregon pinot gris (such as Elk Cove).
The minimal decor stokes a noisy, nearly 90-decibel din. (Ideal is 75 decibels or less.)
Hours: Dinner Tuesday through Sunday, 5-10 p.m.