I make no secret of the fact that FarmBoy BBQ is one of my favorite local businesses or that I know the owner. I think they have the best barbecue around and their brisket is like a religious experience.
However, I wrote a post here in August about how difficult it is getting in there because of PennDot and their endless sink hole remediation project. The project has been forever and seems to be way behind schedule.
Farm Boy is located at 625 N. Morehall Road (AKA Route 29) in Malvern.
But guess what I discovered completely by accident today? Farm Boy is on Instacart under the restaurant tab for our area!
So if you would like to help out this restaurant so that they survive PennDot hell part two (they already had to live through this sink hole remediation once with PennDot ), place an order on Instacart and Uber Eats if you don’t want to deal with the aggravation and delays created by PennDot!
Trust me, you’ll be glad you did. And if you’ve never tried Farm Boy, this is as good an excuse as any.
And if you have an extra few minutes, please contact our state Senator Katie Muth, and tell her that PennDot is strangling small businesses with their delays on Route 29.
Blues & BBQ last evening at Farm Boy BBQ at 625 N. Morehall Road Malvern, PA 19355 was super fun! It was BYO if you wanted an adult beverage, and some people did and some didn’t. It was a great mix of people of all ages and families.
Yes. Farm Boy BBQ has their own beautiful space to call home! 625 N. Morehall Road, Suite 100, Malvern, PA. It’s where Naf Naf was very short lived, but a whole new feel inside and central Texas BBQ.
Today was a soft opening of sorts, and I sent my husband because I am grounded for a few days after a somewhat tricky Mohs surgery for skin cancer. (Which is why I borrowed photos I found on Google and gave credit. However the food we ordered are my photos.)
Google photo by I.H.
My husband described a large and beautiful space, immaculately clean and the aromas were amazing. Wood smokers and grills, and the cool inside grill gave my husband grill envy.
But what can I say other than this is a total rave and The Eagle Has Landed! I’ve already been a fan of Chef Paul Marshall’s food for a few years at this point.
But today, fresh from Farm Boy’s new home the food was off the hook! We had the rib-eye steaks for dinner and it was amazing! Prime beef from the Midwest (Copper Creek Cattle Company) , wood fired grill and no sous vides! Steak houses better watch out! And they already have the best BBQ anywhere! I just hope he starts making beignets again!
Google photo by I.H.
So the steaks. Heavenly and butter tender. Sides were fresh broccoli with some crunch (well who wants it to wobble?), salt baked potatoes. I have wanted a real steak house like they used to be steak for a while.
We went to Chop House in Exton recently and what can I say? The steak (rib-eye, as well) spent too much time in the sous vide, not enough time grilling , and was way too salty but not great flavor. It was a flop.
So when Paul Marshall told me steaks were on the menu for the new menu and on for this weekend I was totally psyched. It was quite literally a perfect steak and I am saying that even as take out this evening it was absolutely perfect, and that actually is difficult to do.
We also had chicken that we were looking forward to trying. BBQ grill cooked and lightly sauced. Paul Marshall’s barbecue sauce is amazing. It has zing from a little vinegar twang, but it’s not gloppy and super sweet. It’s a proper accompaniment to the food, it doesn’t hide the food. And that in my mind, makes perfect BBQ. I also like to taste the sauce but don’t want my food swimming in that. I am like that with all sauces and gravies, truthfully.
And of course my husband came home with brisket as well. And as I have told everyone before, the brisket Paul Marshall makes is like a religious experience.
There are plenty of BBQ places around, but Farm Boy which had me first at beignets, will completely blow other BBQ and your concept of BBQ away.
And whatever you order make sure you try the new spicy cheesy corn. It is one of the best corn dishes that I’ve ever had! Also, max & cheese, brisket chili which has no beans and the nachos. Any of the sides are amazing and I look forward to sampling his greens and baked beans and the sensation salad.
Google photo by I.H.
Chef Paul Marshall is also an accomplished baker/ pastry chef (hence the earlier beignet comment.) Any dessert will rock your dessert world. His pies are awesome and how can you not love real banana pudding ?
The new and permanent home is dine in and take out. 5 ⭐️ stars aren’t enough!
What more can I say? I mean it’s a total rave. Keep an eye on their Facebook page for hours as they revv up to their full on opening. I will note that I am an actual paying customer. I’m not an insipid influencer who shows up for an opening and then never again.
This is high end craft barbecue. The sauces and rubs are Chef Paul Marshall 100%. I hope someday he bottles both for sale. And actually I think he and his wife should offer cooking classes down the road.
Have I raved sufficiently? It’s just truly the first perfect meal from a restaurant in forever.
Chef Paul Marshall has worked hard to have his food stay in the community he calls home. The commercial real estate around here is ridiculous enough that he could have left. He is someone who works at his craft and we are lucky to have him around. In an area where too much food is the same, his food stands out and is always consistent and exceptional.
If you go once he is full on open, I vote for steak nights. This BBQ is an elevated art form. Yeah I have said that before about this food. But it is well deserved.
I’ve written several times about Chef Paul Marshall‘s Farm Boy Barbecue. We think it’s the best around and have since we first discovered it.
They were formerly in the spot at 29 and 30 in Malvern where the Three Crazy Ladies used to be at the gas station there. That was a good location I think for Paul initially as he was seeing how people would take to his barbecue and it took off and well, that was never supposed to be a permanent home, and he’s been looking for a while and where he’s ended up is he has taken over the old Friendly’s next to Public Storage at 43 Lancaster Avenue in Malvern, which is one block west of 29.
They are in the process of a building makeover, but they are still serving up the barbecue, weather permitting outside usually Thursday and Fridays, sometimes an occasional Saturday. They weren’t out yesterday because the heat was so brutal, but they were there today. The best thing to do, as they are rehabbing their space, is to check their Facebook page to find out if they’re going to be there. They are usually there like 11 AM to 2 PM on those days.
I was delighted to see that Paul and Julie were still out when I was coming by after being at my oncology appointment. I had not ordered ahead, which you can do on Toast Tab, so they were out of chicken and pork ribs but I got brisket (which is like a religious experience), pulled pork, and short ribs for everyone for the weekend. And when I was there I ran into our mutual friend Bob!
The building rehab is coming along and I took a peek at the plans and I think it’s going be really cool! It’s going to be a good size sit down restaurant and they are looking for a fall opening in this new location. But in the interim check for pop-ups at that location a couple of days a week, weather dependent. They also do catering if any of you are interested.
Anyway, #shopsmall #eatlocal
I am a very happy customer of this business I have not been compensated in any way shape or form for writing another post. It’s just the perfect solution for really stinking hot summer weather. Let Paul Marshall do your cooking because no one BBQs like him!
