Located in Honey Brook, Pennsylvania, about an hour outside Philadelphia, the 360-acre Wyebrook Farm raises its own heritage-breed pigs, grass-fed cattle, and free-range chickens—sans pesticides, hormones, antibiotics, and other grossness. The dining room is housed in a gorgeous 18th-century stone barn with soaring ceilings and rustic wooden tables. Brunch spreads have been known to include slow-roasted beef hash with fried eggs, sweet potato, roasted carrots and cauliflower, and salsa verde; bowls of cheesy, buttery red grits; strong coffee from Peloton Cold Brew; and delectable slabs of crisped-up scrapple (hey, don’t knock it till you try it).
Brunch is served every Sunday from 10 a.m. to 3 p.m.; because it’s a dry county, you’ll wanna BYOB. And don’t forget to browse the market/butcher shop on the way out. The farm smokes its own bacon, renders its own lard, and cases its own hot dogs and sausages. The organic veg is homegrown or comes from nearby farms in Paradise and Morgantown. And good lord, don’t even get us started on the selection of local cheeses, including fresh chèvre from Shellbark Hollow Farm in West Chester and fruity, grassy, Alpine-style St. Malachi from The Farm at Doe Run in Coatesville.
150 Wyebrook Rd., Honey Brook, PA; 610-942-7481.