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The Farm and Fisherman

  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Local/Organic
  • 1120 Pine St, Philadelphia PA19107 39.9465 -75.1593
  • (At S Quince St)
  • (267) 687-1555
  • 0
  • Profile & Reviews

User Ratings (Based on 3 reviews)

Food 4.7 Value 4.0
Service 4.0 Atmosphere 4.7

Other Restaurant Info

(267) 687-1555
Visa, MC
Tue-Sun: 5pm-10pm
Accepts Credit Cards, BYOB, Online Reservations, Trendy

User Reviews

  • The Farm and Fisherman

    Posted by Congetta Zola on 04/06/2013

    Easter Dinner

    Could not have chosen a better place for Easter dinner. The food was delicious and served by the most friendly and attentive staff. When in Philadelphia will certainly return. There are so many things that I want to try from there menu . the beet steak course one is to die for and the lentil second course was spectacular. Thank you for being there.

  • The Farm and Fisherman

    Posted by Shari on 10/28/2012

    A Culinary Experience to be Savored!

    Diners should be prepared to come in with a few bottles of wine, sit back, relax & enjoy an evening of adventurous & fresh flavor combinations! This is not the place to stop for a quick bite. Chef Lawler prepares everything daily & the beautifully composed plates are works of art that take time. Greeted by the ever bubbly owner Colleen Lawler, the buzz of the dinning room is warm & friendly as neighboring tables discuss their favorite dishes & share wine in this city of brotherly love's byob. Each visit you will find new menu items & tweaks on old favorites that reflect the season's harvest. The Farm & Fisherman keeps diners (many chefs themselves) coming back regularly, so make a reservation while you can (some want to keep this gem hush, hush, so they can ensure their own tables)!

  • The Farm and Fisherman

    Posted by Kerry on 05/19/2011

    Still working out the kinks?

    I went to Farm and Fisherman with very high hopes after a lot of the hype in the press / the reputation of the head chef as a former Blue Hill chef. The food was very interesting and vegetables were featured beautifully (the meats less so), but there were many major service flaws. Our reservation was not kept (and not by 10 - 15 minutes, but we were told it could be over 45 minutes). The very apologetic host managed to seat us after about 30 minutes, but there was lots of waiting between courses - the meal lasted upwards of 2 hours, mostly due to wait time. Hopefully the restaurant can improve / make it work, but in the meantime, I'd say your money is much better spent elsewhere.

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