The Farm and Fisherman

Chef Josh Lawler and wife-partner Colleen Lawler recently arrived from New York, where he cooked at Blue Hill at Stone Barns. (Ed Hille / Staff Photographer)

This Washington Square West BYOB was one of the star debuts of 2011, with Josh Lawler, formerly of chef de cuisine at Blue Hill at Stone Barns, and his wife, Colleen, showing the pretenders how farm-to-table is 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 foraged ingredients with a naturalist’s touch that offer thrilling new takes on the local bounty of sea and land.

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