celebrating the glories of eating in brooklyn. from the gut.

Tuesday, October 10, 2006

Flatbush Farm Opens Restaurant

Ok so, it may have been a few weeks ago, but Flatbush Farm has expanded their recently opened bar and made a restaurant as well. The restaurant's continental-inspired menu is being headed by Chef Eric Lind from Bayard's in Manhattan. I haven't had a chance to try it yet, but with items like like braised lamb shoulder with bubble and squeak, pork goulash and spatzle with mushroom ragout, the menu is certainly intriguing.

Flatbush Farm is located at 76-78 St. Marks Avenue at Flatbush, 718.622.3276


Blogger meresy_g said...

As much as I read cookbooks, I should know this, but what exactly is bubble and squeak again? Something to do with fat? The menu looks great. Lots of inspired fall food.

9:34 AM

Blogger B. Lock said...

I had the pleasure of eating the Spatzle with mushroom ragout at Farm on Monday. Fall inspired and tasty. It is amazing how well prepared shrooms can mimic a hearty yet familiar beef dish (dare I say - stroganoff).

I knew it was good when my flexatarian/pescatarian/vegetarian wife (whatever the latest term is...she eats fish) started her, "I can make this at home" routine.

The rest of our meal was very solid. I had the french dip which was plenty flavorful. I spent much of the night defending the delicious homemade fries from said wife's wandering fingers.

The Mrs. devoured the Sqaush Risotto which was so tasty that she had to stop mid meal and re-confirm that it was not made with chicken broth.

Watch out for a cocktail called the Mo Stomey (sp?). A libation worthy of a cultish following by those looking for a "new drink".

gotta go
I should warn our parents that they will be experiencing something called Spatzle come thanksgiving

12:17 PM

Anonymous Anonymous said...

bubble and squeak is cabbage and potatoes fried into a chunky pancake. very good. Flatbush Farm does it well. the rest of the menus, drinks and the like, are here: www.flatbushfarm.com.

7:16 PM


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