As we reach the mid-summer mark, chefs and restaurateurs within the Philadelphia region are currently evolving menus to incorporate herbs, meats, and produce grown on-premise via herb gardens, in-house butcher shops, and an at-home farm into standout seasonal dishes. Chefs prioritizing a true garden-to-table approach include Lee and Jessie Styer of Fond, Dan Netter of Grace Winery, Patrick Czerniak of Square 1682, and Sonny Ingui of Urban Farmer.
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Fond, the refined and contemporary French BYOB from celebrated chefs Lee Styer and Jesse Prawlucki-Styer, has prioritized a farm-to-table approach since their early days on East Passyunk Avenue in South Philadelphia. Now located in the heart of Wallingford, PA, the husband-and-wife duo continues to uphold the same high standard of sourcing from local farms and purveyors with the addition of utilizing their own smaller-scale farm at their home down the road in Media, PA. Highlights from the current summer menu include a Sorbet Sampler ($12) of Ginger Peach, Lemon Lavender, and Elderflower Rhubarb, grown via the Styer’s at-home garden.
Reservations are strongly recommended and can be made via Resy here.
Hours of operation: Wednesday through Sunday 5pm—9pm for dinner; Wednesday through Friday 11am—2:30pm, Saturday and Sunday 10am—2:30pm for brunch
21 N. Providence Rd., Wallingford, PA | 484.445.2108 | Website | Instagram | Facebook
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Grace Winery, located on an idyllic 50-acre private estate in Glenn Mills, PA known for its boutique-style French-inspired wines, has recently welcomed Executive Chef Dan Netter, a culinary veteran with recent stints at some of Philadelphia’s top restaurants. Chef Netter has already taken advantage of the sprawling lush grounds and has planted his own herb garden adjacent to the vineyards. Current herbs and produce include:
- Sage
- Rosemary
- Oregano
- Tarragon
- Flat leaf Parsley
- Italian curly parsley
- Basil
- Thyme
- Lemon thyme
- Chives
- Mint
- Dill
- Tomatoes
These fresh grown herbs shine in a variety of dishes in Chef’s brand-new Tasting Room menu, such as the Breakfast Potatoes, Braised Chicken, Shrimp Provencal, Hamburger, and Tomato Salad. They also enhance the menu in flavorful touches like the Pistou sauce drizzled over the roasted carrots, the house-made Herb Vinaigrette, garnishes, etc.
Hours of operation: Fridays 4-9pm; Saturdays 12-9pm and Sundays 12-7pm.
50 Sweetwater Rd, Glenn Mills, PA |
610-459-4711 | Website | Instagram | Facebook
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Square 1682, the modern American restaurant and award-winning bar located at 17th and Sansom Streets, sources locally and grows fresh herbs via its freshly-installed rooftop garden on the 25th floor of the Kimpton Hotel Palomar. Planted and nurtured by Executive Chef Patrick Czerniak, the on-property herb garden currently produces sweet basil, cilantro, thyme, parsley, oregano, dill, sage, and mint.
Standout seasonal dishes incorporating said herbs as well as locally-sourced ingredients include the Local Brick Chicken ($31) fashioned with FreeBird Chicken from Fredericksburg, PA, served alongside potato purée, grilled broccolini, lemon chicken jus, and gremolata made with herbs from the garden, and 1682 Steak ($46) comprised of certified Angus beef from Halperns’ Steak & Seafood in Baltimore, MD, served with pommes frites, grilled asparagus, fries, and house-made herb butter.
Reservations are encouraged and can be made via OpenTable here.
Hours of operation: Monday through Friday 8am—11am for breakfast; Monday through Thursday 11:30am—2pm, Friday 11:30am—3pm for lunch; Tuesday through Thursday 5pm—10pm, Friday and Saturday 5pm—11pm for dinner; Friday and Saturday 3pm—5pm for mid-day menu; Saturday 9am—3pm, Sunday 9am—2pm for brunch
121 S. 17th St., Philadelphia, PA | 215.563.5008 | Website | Instagram
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Urban Farmer, the modern American steakhouse located in the Logan Hotel, is known for its commitment to locally sourced ingredients and its in-house butcher shop and mushroom program. Helmed by Executive Chef Sonny Ingui, the restaurant boasts its own Urban Cultivator where a variety of mushrooms are grown right in the kitchen. Due to the high demand, the cultivator allows Urban Farmer to produce around 20% of its total mushroom usage, therefore the house-grown mushrooms are reserved for select dishes such as the Beef Tenderloin Tartare, Pan Roasted Pork Belly and the signature Local Mushroom side dish. To meet the high demand, the remaining mushrooms are sourced from Mycopolitan, a specialty mushroom farm based in Philadelphia, ensuring sustainability and a strong connection to the local food community.
Additionally, Urban Farmer is home to one of the only in-house butcher shops in Philadelphia. Partnering with around seven ranches and farms, the restaurant will have 18-20 whole primal cuts dry aging on their shelves. All butchering is expertly handled by the chef team, who fabricate every cut used across both the restaurant and banquet operations. Urban Farmer is committed to preserving the integrity of the animal by ensuring every part is used with purpose.
Hours of operation: Monday – Sunday 7am-11pm
1850 Benjamin Franklin Parkway | 215.963.2788 | Website | Instagram | Twitter | Facebook