So, yeah, lots of papers (including the one you’re holding) have had mixed feelings about the food at Farmers' Cabinet (1113 Walnut). The drinks are great, we all agree, but the food is inconsistent. Well, new-ish Chef Jason Goodman and his sous Steve Forte are looking to change that, in part by unveiling an ambitious tasting menu last weekend. We had it. It’s good. On it you’ll find an old school Le Tete de Cochon—house made headcheese Goodman brines for two days, and poaches for four hours, with delicate hints of cinnamon, nutmeg, clove and coriander; a positively otherworldly Foie Gras Torchon that has to be tasted to be believed; an earthy, rich Rabbit Cassoulet with housemade sausage; a duo of farm-raised elk and, for dessert, a palate-cleansing ginger snap ice cream sandwich.
Lunch at Rybrew is quick and cool