Urban Farmer Philadelphia
Steak house · Logan Square ·
Farm-to-table steakhouse with heritage beef, craft spirits
Farm-to-table steakhouse with heritage beef, craft spirits
"Inside the Logan hotel on the Parkway, Urban Farmer offers one of the city’s most expansive steak menus. Choose grass- or corn-fed filet mignon, strip, and rib-eye from farms around the country, with dry-aged options from Pennsylvania. Or sample a little of everything with four 6-ounce bites in the New York Steak Tasting." - Annemarie Dooling
"At 1850 Benjamin Franklin Parkway, this farm-forward steak and grill concept will be open on Christmas." - Ernest Owens
"A 12 pound turkey is the centerpiece of Urban Farmer’s to-go dinner menu, available for pick-up from noon to 4 pm on Thursday, November 28. That’s Thanksgiving Day, so dinner will practically be fresh out of the oven. The meal, which feeds four to six people, also includes house-made gravy, cornbread turkey stuffing, smashed potatoes, Brussels sprouts, harvest vegetables, cornbread, cranberry sauce, and a choice of apple, pumpkin bourbon, or pecan chocolate pie. Thanksgiving orders are available for preorder online; the complete dinner package is $250. For those who want to dine on location, there’s a special 3-course prix-fixe Thanksgiving dinner option ($120 per person, $60 for children under 12) available as well." - Ernest Owens
"Inside the Logan hotel on the Parkway, Urban Farmer offers one of the city’s most expansive steak menus. Choose grass- or corn-fed filet mignon, strip, and rib-eye from farms around the country, with dry-aged options from Pennsylvania. Or sample a little of everything with four 6-ounce bites in the New York Steak Tasting." - Ernest Owens, Eater Staff
"Located inside The Logan on the Benjamin Franklin Parkway, this farm-to-table restaurant is unapologetic with their generous portions of New American cuisine. Executive chef Sonny Ingui showcases a broad range of technique and taste with a menu that includes a succulent Washugyu wagyu steak, diver scallops with purple cauliflower puree, deviled eggs topped with bourbon maple bacon lardons, and more." - Ernest Owens