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Pubs serve the public and bars serve the masses; but taverns, they serve the locals. The Farm House Tavern, located at 380 North Main St., lives up to all the criteria a good old-fashioned tavern should: an always jovial crowd, comforting yet inventive cuisine and some of the most loyal clientele this town can muster. Donning the title of “Doylestown’s oldest continuously operated neighborhood grill,” the Farm House has been tended by a string of longtime owners since its establishment shortly after Prohibition. And while John Paxson, the fourth owner to have the honor of running this tavern, has been at the helm for the past 14 years, he’s also fixing his eyes on the future.
Paxson, a graduate of the Culinary Institute of America, has been involved with nearly 32 different restaurant operations. “I’ve done everything from fine dining to casual,” he says, “but it’s the atmosphere here in the tavern that I enjoy the most.” Paxson, a Doylestown native, remembers the tavern’s early years and how it got the name that no owner has had the heart to change: “When I was a boy, this was an old farm house, and a field was the only thing that surrounded it.”
Still, in a town where every culinary and entertainment dollar has a number of suitors, it takes more than just history in your corner. Luckily, Paxson isn’t short on either. His across-the-board menu leaves few patrons with an easy dining decision. From classic tavern favorites to more eclectic fare, the Farm House cuisine holds its own. Among the local favorites is their signature French Farm House griller, a half-pound char-grilled burger on a Kaiser roll with melted Boursin cheese, onion marmalade, wild mushrooms, tomato and bacon – all for $6. Another crowd pleaser is the coconut chicken, smothered in a caramelized pineapple butter sauce and served with asparagus and garlic pasta.
Even those with an aversion to red meat can find something on the Farm House’s varied menu. “We can accommodate vegetarians and have several options,” Paxson says. The Greek vegetable wrap – with hummus, asparagus, tomatoes, vegetables, Feta cheese, and a cucumber sour cream – is a favorite of carnivores and vegetarians alike. Paxson credits the success of his wide-ranging menu to the men and women behind the line at the Farm House. “We couldn’t do what we do here without our dedicated, talented staff,” he says.
And while the food is certainly a draw, the bar at the Farm House Tavern offers a vast selection of beers with a rotating draught selection, perfect for regulars who make weekly or perhaps nightly visits to watch whatever games are playing on the flat-screen TVs. But if your home big-screen is calling, the Farm House is still the go-to for take-out, where the large refrigerators near the front door are there to serve as well.” We do more take-out beer than any bar around,” Paxson says. “We also offer seasonal varieties.”
The promise of food and drink can bring in customers most anywhere, most anytime; yet Paxson is the kind of restaurateur who not only draws, but also keeps them coming back for more. “We have really loyal customers,” says Lizzie Tatarsky, one of Paxson’s many long-time employees. “They take care of us, and in return, we take care of them.” As a thank you or perhaps as a testament to Paxson’s commitment to his customers, the Farm House features great deals all week. Sunday offers $2 Bloody Marys and screwdrivers from 11 a.m. to 2 p.m.; and later, from 5 p.m. to 8 p.m., sit down to a half-price “Hot Stuff” dinner. Jonesing for cheese steak? Monday is half-price on the Philly favorite. Wednesdays offer half-price blackboard specials. And Friday, cut into roast prime rib of beef for only $10.95.
With summer hot on our heels, The Farm House is eager to reward the tiny umbrella lover’s everlasting pursuit. Order up a festive frozen daiquiri to be enjoyed before, during or after indulging in a selection off this season’s marine menu, which will include whole Maine lobsters and Maryland blue claw crabs. “We have our outside seating area open, and this summer, it’s going to be lots and lots of fresh seafood,” Paxson says. “Have you ever been to Key West? We’re selling Key West pink shrimp by the pound. No one else is doing that!”
The Farm House doesn’t make itself out to be anything it’s not. If it walks like a tavern and talks like a tavern, well, you know the rest. This is a place to unwind, grab a beer and a burger, meet friends or bring the family. And as any travel guide will advise: “Eat and drink where the locals do, and you can’t go wrong.”
For more information, call 215-345-9373.