posted on March 1, 2015
I'd been thinking a lot about Champagne recently, reminiscing about the trip Terry and I took to attend the annual “Terres de Vins et Champagne” symposium in Aÿ, tasting vins clairs of more than twenty small growers, all friends and colleagues of Raphaël and Vincent Bérêche. So their electrifying, mineral-saturated Champagne Brut Réserve seemed like a natural choice to bring to the Farm and Fisherman on a recent Friday, when Sue and I got our signals crossed about what to do for dinner before the orchestra.
The restaurant is only four blocks from the Kimmel. But more than that, there’s always something on Josh and Colleen Lawler’s wonderfully conceived, and beautifully executed farm-to-table menu that marries perfectly with great Champagne. Which is what I always bring when there’s time for no more than two courses and one bottle.
As always at Moore Brothers, this brilliant Champagne was “SHIPPED AT 56º.” So at the Farm and Fisherman in Philadelphia, alongside the Lancaster chicken baked in hay, with heirloom garlic, farmer’s cheese spaetzle, bacon, and tuscan kale that you see in the photo above, it was as fresh and compelling as I remember it at Anselme Selosse’s new Hotel Restaurant les Avizés, alongside a wonderful dos de colineau et quinoa au citron. - Greg Moore
Posted under Greater Philadelphia BYOBs