What a lovely place. Dim, warm mood lighting, dark wood, glass bottles against white walls, touches of sage gray, modern branch arrangements, parchment colored menus. We walked in at 7:30 on a Saturday night and had no trouble getting a roomy table for three. Started with a generous $10 app of crispy breadcrumbed chicken livers with soft whole shallots, haricots verts and frisee. For entree, I had rabbit ragout with pappardelle -- restrained and elegant, ribbons of fresh pasta in a very light, brothy ragout with slivers of zucchini, sun-dried tomato and fresh parsley. Sprightly spring simplicity. Winnie's pulled pork was sweet and well-spiced, with a side of cider vinegar splashed collards. Crisp and tender biscuit halves looked so golden and beautiful in the candlelight that I wanted to make love to them. Winnie tells me their brunch of those sexy biscuits with sausage gravy is fantastic. I may break my no brunch out rule to try it. Desserts were excellent, the favorite being the warm, round walnut cake (steamed?), topped with a fan of poached pear, dipping its edge into a pool of dark, sticky caramel and leaning up against a quenelle pillow of creme fraiche. Divine. Total per person, with tax and tip, was $38. Brooklyn's got Manhattan beat when it comes to combining hip class with comfort. It's becoming harder and harder to find a good reason to leave the borough on the weekends.
Flatbush Farm
76 St. Marks Ave. @ 6th Ave.
Brooklyn
718.622.3276
I really like your writing and your blog. I can't believe it took me this long to come across it. Anyway, I don't think I liked Flatbush Farm as much as you did, but I would go back and try the bar food. And leave the biscuits alone, no bisceality allowed.