Philly's Urban Farmer has been up and running for a few weeks now, serving up dry-aged rib-eyes, Himalayan salt blocks draped in wagyu aflame, salads of locally sourced ingredients (garnished with micro-greens grown in-house), and house-pickles abound. The interior is described as "urban farmhouse chic", and it's a complete shift in design from its sister restaurants in Portland and Cleveland.
The restaurant's impressive pickling program is colorfully shown off through towering cubbies that separate tchotchke-bedecked dining rooms, lit by funky chandeliers and tea lights made from beef tallow (freak out your dining companion by pouring the "melted wax" directly onto your steak). The restaurant is, deliberately, worlds away from its predecessor, The Fountain. This is no Four Seasons; this is the new Logan Hotel, and with it, a restaurant all to itself. Take a look around.
