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Philadelphia

Situated on Philadelphia’s historic Logan Square, Urban Farmer Philadelphia is a modern steakhouse bringing “rural chic” to life. Urban Farmer Philadelphia focuses on the narrative of the Country Farmer who marries the cosmopolitan art-collector. The interpretation of the Urban Farmer couple has a sophisticated approach, incorporating a carefully curated tradition of art, culture and classic elegance that is common to this area of the US. Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit the Northeastern city — the specific local personality is the driving force behind all creative and culinary details, giving it a style unique to this area. Urban Farmer’s menu emphasizes the pride of locally sourced ingredients and authentic, straightforward preparations. Butcher’s cuts of heritage-bred beef takes the spotlight, with grass-fed, grain-finished and corn-fed varieties available, while our poultry and seafood are also thoughtfully-selected. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of neighboring breweries, cocktails made with local craft spirits and a carefully curated wine program to complement the region. The Urban Farmer Philadelphia family is committed to feeding the neighborhood in which we live and eat — both through the food we offer and, more importantly, our community. Our hours are as follows: Breakfast 6:30am-11am Lunch 11am-3pm Dinner 5pm-close Happy Hour Mon-Fri 3pm-6pm Brunch Sat & Sun 8am-3pm

Philadelphia

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General Manager

Troy Christian

Troy Christian, General Manager at Urban Farmer Philadelphia, is a long time member of the Sage Restaurant Group (SRG) family and a veteran of restaurant and hospitality management.
Prior to his position at Urban Farmer, Christian was the General Manager at SRG’s Urban Farmer Cleveland and The Original Dinerant in Portland, where he upheld Sage Restaurant Group’s commitment to creating a unique dining experience while infusing the local community’s vibe and culture. At Urban Farmer, Christian continues his dedication to this philosophy.
Christian brings a passion for all things local, a keen entrepreneurial spirit, and many years of management and ownership experience to the rapidly growing culinary landscape in Philadelphia. Past experiences include overseeing operations at Grange Restaurant and Bar in Sacramento, CA, and opening El Gaucho Steakhouse in Tacoma, WA as the General Manager.
With Urban Farmer, Christian brings a new model of a “Philadelphia steakhouse” and creates a special place for guests that will remain top of mind when locals want to go out for a great meal.
“I approach my operations from the guests and employees perspective as much as possible,” explains Christian. “My goal is to create a proud, successful team and a dining experience for diners that is truly memorable, each and every time they visit us.”
When not at the restaurant, Christian can be found spending time outdoors with his family.

Executive Chef

Richard Brower

As the executive chef of Urban Farmer Philadelphia , Richard Brower brings a wealth of experience in some of the best kitchens and hotels in the world to Philadelphia. Most recently, he served as executive chef at Manhattan’s iconic Four Seasons Restaurant, described by New York magazine as “the city’s greatest dining room” and by Vanity Fair as “a rare restaurant that comes to define a slice of culture.” In addition to overseeing nightly dinner service, Chef Brower led several events at the James Beard House with the Four Seasons team.

Prior to joining the Four Seasons, Chef Brower opened the Ritz-Carlton Toronto, and earlier, the Ritz-Carlton Grand Cayman, where he was appointed chef de cuisine of Blue by Eric Ripert, a AAA Five-Diamond winner, and at Seven Steakhouse, a AAA Four-Diamond winner. He also worked with Chef Ripert to coordinate the first Cayman Cook-out, an international culinary festival now in its eighth year.

Chef Brower’s career with Chef Ripert began at Manhattan’s storied Le Bernardin, where he tapped Chef Brower to serve as sous chef during the restaurant’s triumphant “Four Stars: Extraordinary” review from The New York Times; they also earned three Michelin stars during Chef Brower’s tenure, and Times critic Frank Bruni described Le Bernardin as “the most confident restaurant in the city…the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us diners, is a major blessing.”

Today, Chef Brower resides just outside of Philadelphia with his wife and children; in his free time, he enjoys woodworking and gardening

Culinary Director, Urban Farmer

Matt Christianson

Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on sustainable ingredients and simple, straightforward preparations in his role of Culinary Director for Urban Farmer.

At Urban Farmer, he is constantly inspired by teaching and working with so many employees. “My success as a chef is in teaching people what my vision is. I love being able to instruct, inspire and see other people execute my vision in the kitchen,” said Christianson.

He credits his parents for his love of teaching – his mom was a 5th grade teacher and his dad was an art teacher. He knows he inherited patience from his mom and his creative aesthetic from his father. Christianson brings both these characteristics to his day job by inspiring his staff at Urban Farmer by mentoring them in the industry in addition to creating beautiful plates of food.

Christianson’s largest influence is the regional food culture of San Francisco from 1999 to 2005. He loves the idea of a food community and treating ingredients as well as your neighbor treats them. He emphasizes this philosophy at Urban Farmer by maintaining excellent relationships with farmers and being “farmer-centric”.

Christianson has learned to unite his love of working with farmers and local product with his affinity with for urban environment. His first foray into the kitchen was as a line cook in Eau Claire, Wisconsin, where he worked for four years at the award-winning Fanny Hill Victoria Inn. Christianson then moved to Evanston, Illinois, just outside of Chicago, to work at Trio. The trenches at Trio convinced him to pursue culinary school, and he moved from the Midwest to the East Coast, specifically the CIA’s idyllic Hyde Park campus, where he graduated in 1997 with an associate’s degree in Culinary Arts.

Fresh out of culinary school, Christianson traveled across the country to work with Bradley Ogden and the Lark Creek Restaurant Group. He quickly worked his way up the ranks to executive chef at the group’s Lark Creek Inn. While there, Christianson got a taste for farm-to-table cuisine, and loved cultivating relationships with local farmers and growers. But craving the experience of a high volume urban restaurant, Christianson accepted a position as chef de cuisine at Ogden’s One Market in San Francisco. And later, lured to Boulder, Colorado, to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado, where he learned firsthand the demands of a full service hotel chef job. Meanwhile, he partnered with many local ranchers near Boulder. From Boulder, Christianson settled in Portland where he became the Executive Chef at Urban Farmer.

When Christianson isn’t in the kitchen, he’s spending time with his sons, biking or building something with his hands.

 

News + Press

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Family Travel Magazine: Things to Do in Cleveland With Kids

Urban Farmer Cleveland is included as part of an itinerary of things to do in Cleveland with kids Click here […]

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