Industry Partner Spotlight: Bank & Bourbon

One of the most important ways Fair Food supports sustainable agriculture in our region is through helping businesses source local food. The more a restaurant, retailer, artisan, or institution can purchase from our foodshed, the bigger the positive impact on local producers who become their customers. That’s why we’re always excited when a big fish—think a hospital, university, or hotel—makes the commitment to add local foods to their menu. Bank & Bourbon, the restaurant in the Loews Hotel at 12th and Market Streets just a block away from the Fair Food Farmstand, is one of these businesses.

With its focus on the best American producers have to offer, Bank & Bourbon is a great fit for local purveyors. Chef Tom Harkins sources local ingredients throughout the menu, but he wanted the restaurant’s local cheese program to really stand out. Through our wholesale cheese program at the Fair Food Farmstand—which carries the region’s largest selection of local wheels—Bank & Bourbon is able to source a variety of cheeses from just one source. Look for three of Chef Tom’s favorites on their cheese plate: heavy hitters from Chester County cheesemakers Meadowset Farm, Birchrun Hills Farm, and Shellbark Hollow Farm—and pair them with custom cocktails made with American whiskeys barrel-aged in-house.

You can also feel the local love at Bank & Bourbon on Sunday, February 14 with Chef Tom’s three-course prixe fixe Valentine’s Day menu, highlighting New Jersey shellfish and Lancaster-raised poultry. See more info and reservation instructions here.