Farm and Fisherman comes from alums of Blue Hill at Stone Barns, a champion of the farm-to-table movement. In 2011, they brought their farm-to-table aesthetic to Philly, originally in a charming Midtown Village BYOB. It was tiny, innovative, and delicious; a great value for guests—and probably not a very profitable business. It was ahead of its time, and one step away from the Portlandia episode where you know the name of the chicken you ordered. Then the kids grew up and moved to the suburbs. The new grown-up version of Farm and Fisherman is a suburban tavern in a Cherry Hill strip mall with a full bar (if it’s barrel aged, get it), and upscale pub food, but with that same farm-to-table philosophy. Come here for one of the best burgers in the Philly area, a thoughtful beverage list full of local brews, and unexpected farm-to-table touches like a late-summer corn ice cream sandwiched between cornbread cookies with local blackberries. We like a cookie skillet a la mode as much as the next guy, but it’s nice to change it up. Farm and Fisherman nails the something-for-everyone approach. The table next to you may be a starry-eyed date night couple working their way through the seasonal cocktail list (the Chamule is our favorite), while on the other side a family of five competitive eats chicken tenders and mac and cheese (adorably served on a school lunch tray) from the kids’ menu before soccer practice. We like this grown up version of Farm and Fisherman. While it’s nice to know the name of the oyster farmer (it’s Lisa, BTW), sometimes you just want to enjoy your meal and know that the chef and bar manager have your back on the sourcing.