Sex and the City’s Carrie Bradshaw would be proud. Not just of the cocktails, the ambiance and the cuisine at the farmer’s daughter bar & restaurant, but of its attitude. Its swagger. Its GNO vibe.
Those who work at the Normandy Farm Hotel that houses the farmer’s daughter refer to the restaurant with the feminine pronoun, since she’s the culinary cornerstone of the historic property. She’s also everybody’s everything, offering tempting meals in the farm-chic dining space, liquid delights at the bar, good times in the late night lounge and catering for any number of weddings and galas, corporate events and meetings and intimate parties.
You don’t need to be a risk-taker to pop in on a whim. Your spontaneity will be rewarded with modern farm cooking from local, heirloom and seasonal ingredients. Chef Mtele Abubakar hails from Kenya and has lived and cooked all over the world. He brings the sensibilities of farm life and rustic cooking to the farmer’s daughter’s kitchen.
“What we’re doing here isn’t a fad—it’s a way of life,” he added. “On our farm, there was no refrigeration. Everything was made fresh that day. I learned to braise in a hole in the ground, using authentic ingredients to enhance dishes so the natural flavors shine. Here, we’re making traditional dishes with a twist.”
This unexpected take on cooking is a curious mix of fine dining and ranch house. Nothing goes to waste as the kitchen fabricates (read: breaks down) meats and fish in-house and employs the nose to tail philosophy: use it all. Mtele and his staff make virtually everything you’ll enjoy right down to pestos, dressings and sauces. PA Eats explored the lunch menu and found these four superstars:
- A two-fisted short rib grilled cheese. The same chocolate-brown seared, seven hours braised, mouthwateringly tender short rib that makes a glorious appearance as a dinner entrée is shredded and topped with caramelized onions, horseradish cheese and peppadews and piled high on just-made ciabatta. Even the breads are baked in-house.
- Gert’s crab cake is bursting with jumbo lump crab under a tender, slightly crispy light breading. The appetizer is nestled in remoulade with pickled peppers, or choose the sandwich with lettuce, tomato and remoulade on a pretzel bun (also house-baked). Gert is the owner’s wife, so if her name is on it, you know it’s perfection.
- More traditional with a twist: the hearty and satisfying blackened chicken panini (you guessed it, the bread is freshly made). A dash of Cajun aioli and some avocado is the secret sauce along with savory bacon and Applewood smoked cheddar.
- A generous portion of grilled salmon graced each of three fish tacos. The flour tortillas could barely contain the red cabbage, cilantro, avocado and sweet chipotle sauce sharing space with the salmon. A squeeze of lime brought bright flavors to this slightly smoky favorite.
Our lunches were beautifully plated on sturdy, funky slate partnered with a tin cup filled with fries (potato or sweet potato) and just the right accompaniments. Along with our mason-jar water glasses, the presentation was fitting for the reclaimed wood farm tables in the comfortable, candlelit space. It’s easy to see why the farmer’s daughter works for a business lunch, a family dinner, date night or a guys’ or a ladies’ night out.
In the spirit of risk taking—or, perhaps, just a whim—we dove into the cocktail program. The mixologists at the farmer’s daughter take great pride in what they term the home-grown recipes they hold near and dear to their hearts. Witness bottles filled with infused vodkas, house-made purees and even a branded Normandy Farm vodka. Flip your idea of an old fashioned to make it a “new” old fashioned of house-made cherry orange bourbon and ginger ale. And that’s just the start.
We sipped on a Frozen Hot Chocolate, a comforting concoction of chocolate-rimmed whipped vodka, Godiva dark chocolate liqueur and cream. It’s everything you love about a hot chocolate without the hot. We chased that with the Cinnamon Roll-Tini, a big sweet sip of Cinnamon Roll vodka, Rum Chata, caramel sauce and cream. You’ll never look at a baked cinnamon roll the same way again after drinking this treat.
Fans of bourbons, wines and beer won’t be disappointed as those selections are robust and, like everything else here, change on a whim. The 12 taps are predominantly craft beer, many from Pennsylvania’s stellar breweries. If that’s not enough, there’s a full bar with talented bartenders to create your favorites. But, then again, you never know what you’ll find at the bar; you just know it will be outstanding.
Some of the best times to put your whims to the test at the farmer’s daughter are:
- Happy hour daily from 5–7 p.m. with nightly $5 food and drink specials.
- Live music every Thursday from 6–9 p.m.
- A live DJ every Saturday from 10 p.m.–2 a.m.
- Bonus in March: Good Things Come in Threes. To celebrate the third month and the start of spring, there will be live entertainment three nights a week for the last three weeks of the month. Enjoy these sounds on these Thursdays and Fridays, plus the DJ on Saturdays:
- Thursday, March 12, CJ Steinway
- Friday, March 13, Dharma’s Kindness
- Thursday, March 19, Dirk Quinn Band
- Friday, March 20, Where’s Pete
- Thursday, March 26, Steve Ritrovato
- Friday, March 27, Tony Leodora and Frankie Ewing
Even better: good things come year-round at the farmer’s daughter, with more in the works like outdoor dining. Keep up with this crafty mistress on Facebook, Twitter and Instagram, and learn more by checking the web frequently. Stop by 1401 Morris Rd. in Blue Bell for lunch Monday to Saturday from 11:30 a.m.–2 p.m.; dinner daily from 5–9 p.m.; Sunday brunch from 9:30 a.m.–1:30 p.m.; or the bar & lounge from 11:30 a.m.–close (10 p.m. or later). Make reservations and grab more info by calling (215) 616-8300.
