Restaurant Week at the Farmer’s Cabinet

At first glance from the outside, The Farmer’s Cabinet appears concealed with a nondescript sign and dim interior lights. But don’t let that fool you- coming to the Farmer’s Cabinet, you’re in for a treat. The 1800’s Victorian mood is set with hanging candles, rustic wood tables, and more craft brews on tap than you can count.

As we were led to our table, we passed a chirpy live band dressed in dapper old school suits. Their pianist, tuba player, and trombonist promised a night of fun and sophistication.

In typical Restaurant Week fashion, we were presented an option of three courses. The appetizer and entree list was impressively extensive and artfully composed, ranging from braised pork jowls to butternut squash ravioli. The menu had a strong emphasis on game animals, an unusual find in Philadelphia.

Upon taking our order, the perky waitress recommended the cocktail menu over the extensive beer list, proudly saying that their cocktails were award winning. I followed her recommendation, and as a fan of gin and lemon, I started with the Ragtime Rose. Unfortunately, despite the drink’s visual appeal, it wasn’t a hit.

Next I ordered the duck pierogies, essentially pastries filled with duck confit and foie gras atop a bed of braised apples and napa cabbage. The appetizer was a resounding success, from the buttery flakey dough to the sweet and salty interior. Even the cabbage was phenomenal and complemented the pastry perfectly.

Keeping with the fowl theme, I ordered stuffed quail as my entrée. The quail was presented beautifully as expected, although the duck sausage stuffing was too overpowering and detracted from the quail a bit. Overall the dish was good, but not excellent.

Lastly for dessert, I ordered the caramelized pear bread pudding. This dessert blew away all expectations. The bread was moist and sweet on the inside, but crusted perfectly on its exterior. I ended up scraping the plate clean, to say the least.

On that note, I left the restaurant a very happy and satiated customer. Although the Farmer’s Cabinet is on the pricier end, it was well worth the splurge.

– Raquel Ayuso Macgregor