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End of an era at The Farm & Fisherman

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When Judy Ni Tessier (one of the most engaging front of the housers in Philly) & Andy Tessier (Sous Chef) recently announced that they were leaving The Farm and Fisherman, which they have helped Josh & Colleen Lawler turn into one of Philly's finest restaurants, we knew we had to share some Champagne with them, and remember all the great meals we've had at F&F over the past several years.

Although F&F doesn't usually offer a tasting menu, they will do one if you ask, and Chef Andy really stepped up to the plate with one of the most memorable meals we've ever had at this wonderful restaurant.

9 courses (several of them off-menu), 8 bottles of wine, and 5 hours later, all I can say is that I can't wait to see what this charming and talented couple will do next...

Their last day is April 17th, so you still have time to visit before they leave. Since Josh has been spending a lot of time at the new Cherry Hill restaurant, we'll have to see who he chooses to fill Andy's shoes. Judy and Andy have been with the Lawlers since the beginning, so they will be tough to replace...

I've posted some photos on Facebook:


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  1. BTW, while knowing the two forever from Blue Hill at Stone Barn, Andy and Judy did were not on board with Josh for the first 12-18 months of F&F, then they came and in my opinion helped the restaurant dramatically.
    We are fortunate in Philadelphia to have in Charlotte Calmels from Bibou and Le Cherie and Judy Ni at Farm & Fisherman the two best front of the house l have encountered in a long, long time.

    3 Replies
    1. re: Delucacheesemonger

      I bow before your 50 visits to F&F!

      1. re: PhillyBestBYOB

        The actual menu:

        1. re: PhillyBestBYOB

          When there last had only 4 courses,
          Bloody Beet
          Long cooked Rutabaga
          Long cooked black carrots
          Wild boar rack

          Large portions of each which worked perfectly for me and my guest.
          As you know l do not do desserts so gladly avoided them.

          A neat thing Judy did, they brought an entire gigantic beet out on a tray before slicing it into portions as one would bring a cotes de boeuf before carving.
          This thing was the size of a cantalope.