Field Day to Open in Northern Liberties October 21
The new Philadelphia bar and restaurant features an onsite fermentation lab and a garden-focused menu.
Updated on Oct. 20, 2026 in Food and Drink
Live Poll
Would you visit a local restaurant that emphasizes foraged ingredients and elaborate experimental menus?
Danny and Katie Childs are set to open Field Day on North 2nd Street in Philadelphia on October 21, 2026. The venue emphasizes foraged and farm-grown ingredients from the Mid-Atlantic region.
Why it matters
The establishment aims to integrate local agricultural practices with advanced culinary techniques by using an onsite fermentation lab. Seasonal menu changes will drive the dining experience for guests.
The dining room offers 50 seats, while the bar provides a 20-seat area for walk-in customers. A dedicated menu section features items priced at $15.
The players
Danny Childs
Danny Childs is a co-owner of the newly opened Field Day restaurant.
Katie Childs
Katie Childs is a co-owner of the newly opened Field Day restaurant.
Melissa McGrath
Melissa McGrath serves as the executive chef for the bar and restaurant and was a 2023 James Beard semifinalist.
April McGreger
April McGreger serves as the sous chef for Field Day.
The details
The restaurant employs fermentation, dehydration, and pickling to process ingredients, with a second-floor lab producing house-made sodas, kombuchas, misos, and hot sauces. Executive chef Melissa McGrath, a 2023 James Beard semifinalist, leads the kitchen alongside sous chef April McGreger.
Timeline
October 21, 2026: Field Day opens to the public.
2023: Melissa McGrath earned a James Beard semifinalist nod.
Industry Dynamics
The establishment follows the Mid-Atlantic farm-to-table culinary movement by prioritizing regionally sourced ingredients in its daily operations. This model reflects a growing industry trend toward hyper-seasonal, lab-integrated menu development.
Diners can secure seats in the 50-person dining room by booking through Resy. Walk-in guests have access to a designated 20-seat area at the bar.
The takeaway
The restaurant demonstrates how small-scale fermentation labs can transform regional produce into diverse pantry staples like misos and hot sauces. Guests can expect the menu to evolve continuously to reflect seasonal shifts in local agriculture.
Further reading
Discover more local culinary developments in the Philadelphia Food and Drink section.
Live Poll
Would you visit a local restaurant that emphasizes foraged ingredients and elaborate experimental menus?
