Farmers’ Cabinet, makers of one of the barrel-aged cocktails we mentioned yesterday, just wrapped its first week in business. The new restaurant, which is dramatically lit almost entirely with candles and oil lamps, is the latest venture from the folks who brought us Fork & Barrel last year. It’s worth noting that this is the same team behind the well-received Bookstore Speakeasy in Bethlehem and Tap and Table in Emmaus. At Framers’ Cabinet they’ve managed to capture a little bit of the magic from both, with a beer bar on one side of the dining rooms and a cocktail bar on the other.
The beer side’s 26 taps are primarily devoted to European craft beers, with four set aside for specialty suds brewed up on the in-house nano-brewery (which isn’t up and running yet) and another for guest brewers.
Chef Peter Felton has drawn up a menu of seasonal dishes wrought from local, sustainable and farm fresh ingredients. Some highlights include a shredded bone marrow soup with saffron cauliflower, black trumpet fritters and caramelized cippolini onions, tarro, lotus and beet root chips with black garlic and crème fraiche, and bourbon-braised escargot with Tasso ham and caramelized shallots. Prices range from $5 to $32. Click here to view the full menu. Click here for the beer and cocktail menu.
Earlier: Why Do Barrel-Aged Cocktails Always Seem to Be the Same Three Drinks?
