When a fishmonger partners with a chef who studied agriculture  at SUNY Cobleskill, the result is Farmer & the Fish.


Farmer & the Fish is about providing a community-oriented restaurant where people can meet and enjoy reasonably priced, locally grown food and high quality seafood. 


And you can't get more local than the food grown on our own farm. Right now, more than three quarters of all the vegetables and herbs used in the kitchen are grown right here. That makes for a very small carbon footprint and really fresh food!


Our Farm Shop, located next to our market, features fresh produce from our farm, fresh fish from the restaurant's exclusive seafood supplier Down East Seafood, prepared dishes, meat, cheese and dairy products from local farms, house baked goods, coffee, dry goods, specialty items, and more. The farm shop is open seven days, Monday-Saturday 10:00am-8:00pm, Sunday 10:00am-4:30pm. Catering available. Please contact us at 914-617-8382. For more information, click on the "Farm Shop" tab above.


Farmer & the Fish is located within the 22 acre Purdy Land Trust in North Salem, New York in a beautiful 18th century house that dates back to 1775.


Come and join us.

Edward Taylor and Michael Kaphan


Hudson Valley Restaurant Week~March 9-March 22. Lunch Only, $20.95 per person. Please see the menu under the "Menus" tab. 


Easter Sunday ~ Brunch served 11am-1:30pm, $59 per adult, $35 per child, Dinner 4pm-7pm, $79 per adult, $45 per child. Please see the menus under the "Menus" tab.

Other Easter festivities ~ Egg Decorating: Saturday April 4, 12-2pm

Easter Egg Hunt~Easter Sunday April 5 12:30 on the Farm. Free and open to all. Baskets and goodies for children. 

Regular Hours:


Lunch 12pm-3pm, Bar Menu 3pm-5pm, Dinner 5pm-10pm, Bar Menu 10pm-10:30pm, Raw Bar Only 10:30pm-11pm

Lunch 12pm-3pm, Bar Menu 3pm-5pm, Dinner 5pm-11pm, Bar Menu 11pm-11:30pm, Raw Bar Only 11:30pm-12am

Brunch 12pm-3pm, Bar Menu 3pm-5pm, Dinner 5pm-9pm, Bar Menu 9pm-9:30pm, Raw Bar Only 9:30pm-10pm


House Photographer: Peter T. Michaelis

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