The Farm and Fisherman Tavern is the second iteration of Chef/Owner Josh and Colleen Lawler's established Philadelphia BYOB, expanded here into a full tavern with Chef Todd Fuller. The pairing carries the same idea forward — regional produce and proteins — now alongside a full bar program of wine, spirits, and local drafts, in a room built to be comfortable and family-friendly.
The menu spans burgers (a colonial burger, an astoria burger, a veggie burger) and sandwiches alongside shareable plates like burrata toast, buffalo shrimp tacos, a bloody beet salad, potato skins, and a cauliflower panini, with rotating seasonal specials and desserts including a local apple pie and tavern crunch cake. Lunch and brunch draw from the same kitchen, with dishes like a roasted pork sandwich and crab-corn toast appearing alongside the dinner lineup.
Service has built a reputation for being attentive and genuinely knowledgeable about the menu, and the kitchen's seasonal, well-crafted dishes have earned enough of a following that regulars return despite the tavern's unassuming setting. The restaurant's earlier iteration was named a James Beard Foundation Best New Restaurant semifinalist in 2012.
The menu spans burgers (a colonial burger, an astoria burger, a veggie burger) and sandwiches alongside shareable plates like burrata toast, buffalo shrimp tacos, a bloody beet salad, potato skins, and a cauliflower panini, with rotating seasonal specials and desserts including a local apple pie and tavern crunch cake. Lunch and brunch draw from the same kitchen, with dishes like a roasted pork sandwich and crab-corn toast appearing alongside the dinner lineup.
Service has built a reputation for being attentive and genuinely knowledgeable about the menu, and the kitchen's seasonal, well-crafted dishes have earned enough of a following that regulars return despite the tavern's unassuming setting. The restaurant's earlier iteration was named a James Beard Foundation Best New Restaurant semifinalist in 2012.