SRG says Urban Farmer Philadelphia distinguishes itself from the flagship location with a menu and decor that are tailored to the local community.
“Each time we open an Urban Farmer Steakhouse is like opening a brand new restaurant concept,” said Peter Karpinski, co-founder of SRG. “It is so important to us that Urban Farmer Philadelphia really resonates with the local community.”
Karpinski spent time in the Philadelphia restaurant scene prior to founding Sage Restaurant Group. He said he knew he would someday return to make his own mark.
"In advance of the opening, we spent months building personal relationships with local farms, ranches, fisheries, breweries and local artists to ensure we are properly paying homage to the unique tastes of Philadelphia," Karpinski said.
Urban Farmer Philadelphia’s seasonally driven menu highlights nose-to-tail cuts of naturally raised meat. Steaks are butchered and dry-aged in-house. To educate guests about the origin of their order, the restaurant features a communal charcuterie station designed to be an interactive and engaging space where guests can “meet their meat.”
In addition, local purveyor partners like Stryker Farm, Farmdale Organics, Castle Valley Mill and many others are listed in a thank you section on the menu and are also featured in a montage of photographs to connect diners with the partners that are supplying the local products.
