Flatbush Farm is yet another entry in the farm-to-table movement, an idea that wasn’t exactly new when the restaurant opened in Park Slope in 2006. This haute barnyard sure is dark—not quite like the photo above, but close. Those with middle-aged eyes might struggle to read the menu.
That menu features modestly priced starters at $7–14, mains mostly $16–22, bar snacks $6–12, and desserts $7–8. Dry-aged steak for two is an incongruous $70.
The server recited a long list of specials—enough of them that it was hard to keep track of the choices. Reprinting the menu daily would reinforce the restaurant’s greenmarket cred. and would make ordering easier.
Crispy Pig’s Head (above left) was one of those daily specials. According to the server, “It’s great. Just forget about how they made it.” That was pretty good advice. Little balls of slightly gooey pig flesh were coated in spicy breadcrumbs and deep fried. I would order it again any day.
A pork terrine (above right) with quail eggs wasn’t bad either, but it was a touch on the cool side, as if it had sat in the fridge too long.
The Roasted Pork Chop (above left) was tender, with a nice smoky char on the outside. My girlfriend had asked for a substitution in lieu of sweet potatoes. The kitchen forgot (or hadn’t been told), and the dish had to be re-plated. Her vegetables were fine, but mine weren’t warm enough.
There were other service glitches too. A perfunctory bread service came with a vat of herb butter that looked good, but turned out to be hard as a rock. We asked for tap water. The server pointed at a bottle already on the table, and said, “There you go.” But she didn’t pour it, and it wasn’t cold.
I asked for a bottle of 2004 Cabernet, but the server apparently did not notice that she had returned with a 2006. When I pointed it out, she had to consult with a manger before replying, “The wine list is out of date. Our current vintage is 2006.” Anyhow, I rejected that and requested a 2003 Tempranillo (above right) at the same price, $38.
The mistakes seemed mostly forgivable at this restaurant’s price point. But they were enough to put Flatbush Farm at a disadvantage when compared to Manhattan restaurants offering similar fare with greater polish.
Flatbush Farm (76 St. Marks Avenue, Park Slope, Brooklyn)