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farm and the fisherman

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It comes up a lot in foodie conversations with friends and I am anxious to try it.
The thing is the menu looks very "Frenchie rich" and I am not able to take all those ambitious sauces and cream/butter rich polentas etc.
Is it possible I am just looking at a sample menu and there are some simpler offerings?

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  1. It's much closer to the food he cooked at Blue Hill than a "Frenchie rich" counterpart.

    1. I've been to Blue Hill but only the one in Manhattan and that menu was better than perfect for me. That chef went the extra mile for a table next to me that was all vegetarians and the chef asked them to trust him. That repast he served them was magnificent.
      I am not familiar with the Barns chef but understand he was really great.

      3 Replies
      1. re: arepo

        The chef/owner at Farm and Fisherman was the chef de cuisine at Blue Hill Stone Barns. He's a really nice guy. I've been at F & F a few times, but my parents who live in Center City have been there at least 20 times, probably more.

        1. re: Nancy S.

          I am anxious to give it a try.
          I hope it works out for me. I cannot eat very rich cooking. (cream and butter galore)

          1. re: arepo

            They are super flexible and will do whatever you want within your diet.

            As far as richness, it's not Bibou, but it's not Vedge either (I'm sure that's super helpful!).

            Ask for Judy to be your waitress. She's one of the most engaging, knowledgeable front-of-the-housers in Philly (wife of the sous chef).