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“Flatbush Farm”

  Occasion: Cuisine: Area: Cost: Rating:
  Night Out New American Brooklyn Moderate Good

It was my first official Strong Buzz meal of the New Year and my first meal back in New York after a week of amazing eating in New Orleans. Where to go? I surveyed my options. What was new? What would you, my dear readers, want to know about? Gordon Ramsay? Well, I ate at the London Bar, and it was great, but did I want to eat there again? Could I afford to eat there again? No. Ditto Robuchon. What else was there? Mai House? Klee? Sure. Sure. And those are coming up. But I wasn’t feeling them last week. I don’t know if you feel this way, but there are times when I feel like I want to eat at every new restaurant to open and others when I feel like I don’t want to eat anywhere new at all. I just want to spend the rest of my days and nights alternating meals between The Spotted Pig, Five Points, Cookshop, Tia Pol, Momofuku, and The Little Owl. But then I can’t really do that. First, you’d have nothing new to read about, and second, I don’t know that that much familiarity would really make me happy. We all need variety and newness. We are a society with A.D.D. of everything. We can’t sit still with the same thing for too long (more than ten minutes can seem like a lifetime in New York City). So the key is to make the familiar seem new again. And the way to do that is to keep eating.

So I went back to my list of new places to try and on the top of that list was Flatbush Farm, a restaurant on the edge of Prospect Heights that owner Damon Gordon conceived to harken back to old Brooklyn. I headed over there last week for a girl’s night out with Jamie, Alison, Michelle, and Adrienne (she is doing much better and can use one arm now), and was reminded of (a) how much I love my friends and (b) how much I love a good neighborhood restaurant. If only it were in my neighborhood. Sigh.

Flatbush Farm is a great neighborhood joint. More than a joint really. It is actually two restaurants in one. One side is a sleepy old-world tavern, a spacious room filled with mix and match tables and a long dark bar backed by a friendly bar-keep pouring Sixpoint Pale and Bengali Tiger, Stone Smoked Porter, and Lagunitas Censored Ale. It is dark and moody, the sort of place that feels as though a great American novel might be written in the corner by candlelight. To keep those pages coming, chef Eric ... [more, click below]

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