The Farm and Fisherman

Smooth and silky
Smooth and silky
Brisket
Brisket
cheese anyone
cheese anyone
Pozole verde
Pozole verde
Beet steak
Beet steak
PH Morel cotes du Rhone blanc
PH Morel cotes du Rhone blanc
scallops
scallops
lamb ribs
lamb ribs
Squab and spaetzel
Squab and spaetzel
yours truly
yours truly

Last Friday my wife and I set out to center city Philly to enjoy a recommended restaurant, a little byob named The Farm and The Fisherman.  This very cozy restaurant is owned and operated by Josh and Colleen Lawler.  This team strives to produce the freshest meals possible hence the name.  All items are as local and fresh as can be.

Tonight I brought along 2 bottles, PH Morel Cotes du Rhone blanc, and Le Renard Givry pinot noir.

The first course; Bloody Beet Steak for my wife and Pozole Verde for me.

The beet steak was served  warm with a creamy yogurt and the basalmic pan drippings.  My wife loved it, a true test of its worth.  The beet was thick and sweet, savory….very nice.  I chose the pozole verde.  This soup was extremely flavorful.  A split pea color with large chunks of crab, and the freshest veggies.  Tastes of cilantro, and citrus followed by the crunch of radish (sliced very thin) a wonderful delight to the taste buds.

Second course;

My wife had the lamb ribs.  Most of the time lamb ribs are served rare or medium rare-these were served well done.  At first sight not what you would think.  But, Lord have mercy, the flavors bursting from these…so incredible.  The crusty coating kept the meat juicy and tender.  Her favorite part of the whole meal.  I ordered the scallops.  Perfectly seared with asparagus and mushroom.  Is there anything better than veggies seared in the pan.  Wonderful.  And to top it off all of this was sitting on a bed of grits.  Did I mention rich and creamy…buddah.  Obviously my favorite.

Third course;

My wife ordered the brisket.  Served with broccoli rabe, and new potatoes.  Its own juice poured over with lots of garlic.  The brisket had a great flavor, but was a little over done for our taste and a little dry.

I ordered the squab.  I know, I know pigeon and all that.  Get over it folks this was de-lish..  Perfectly cooked breast, juicy the skin golden and crisp. Ohhh how good was this.  And to top it off served with cheese spaetzel, and mushroom puree.  I am quivering just thinking about it.

Last but not least to finish the meal a cheese plate with cinnamon pecans.

Now lets talk abput the wines.

The white; PH Morel CDR  blanc.  Well balanced and lush.The nose gives off ideas of herb and spice.  Hints of citrus with

backing of peach and melon coat the mouth.  A long and fruity finish.  A definite keeper.

The red;

Le Renard Givry Pinot Noir by Devallard.

Beautiful nose of ripe berries.  An elegant gorgeous dark ruby color.  Soft, elegant and fruity.  Smooth silky tannins.  A wine that coats your buds and offers that extra edge on a meal.  My mouth is watering again.

THANK YOU NICOLE AND EMMA

Enjoy

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