The Farm and Fisherman Tavern + Market is ...

the second iteration of Chef/Owner Josh & Colleen Lawler's established BYOB in Philadelphia. In partnership with Chef Todd Fuller, they aspire to pair preparations of regional produce and proteins with carefully-selected wine, spirits, and local drafts in a comfortable, family friendly, tavern environment. Additionally, the attached market will focus on house-made or locally- sourced products including meat, cheese, baked goods, condiments, coffee, wine and beer.

Joshua Lawler is the chef owner of The Farm and Fisherman BYOB, a 2012 James Beard semifinalist for "Best New Restaurant" in America. Lawler, who began cooking when he was just fourteen, was often found in the kitchen beside his grandfather, a butcher, or tending to a quarter-acre farm in his backyard. This childhood passion for food from the source is evident in the chef's career path, from his early professional days at Laurent Tourondel's original BLT Steak, where he learned to source produce and meats from Hudson Valley Farmers, to the opening chef de cuisine position at his mentor Chef Bill Telepan's eponymous Manhattan restaurant, Telepan, where they earned an enthusiastic "Two Stars" review from The New York Times.

The Farm and Fisherman Tavern + Market is ...

the second iteration of Chef/Owner Josh & Colleen Lawler's established BYOB in Philadelphia. In partnership with Chef Todd Fuller, they aspire to pair preparations of regional produce and proteins with carefully-selected wine, spirits, and local drafts in a comfortable, family friendly, tavern environment. Additionally, the attached market will focus on house-made or locally- sourced products including meat, cheese, baked goods, condiments, coffee, wine and beer.

Joshua Lawler is the chef owner of The Farm and Fisherman BYOB, a 2012 James Beard semifinalist for "Best New Restaurant" in America. Lawler, who began cooking when he was just fourteen, was often found in the kitchen beside his grandfather, a butcher, or tending to a quarter-acre farm in his backyard. This childhood passion for food from the source is evident in the chef's career path, from his early professional days at Laurent Tourondel's original BLT Steak, where he learned to source produce and meats from Hudson Valley Farmers, to the opening chef de cuisine position at his mentor Chef Bill Telepan's eponymous Manhattan restaurant, Telepan, where they earned an enthusiastic "Two Stars" review from The New York Times.