As any trendy restaurant in any major city, Flatbush Farm was packed, but our wait wasn't too long. I knew that I wanted to try the crispy duck confit with cheddar chipolte grits, mushrooms and frisee. I checked the website beforehand. After spending all that time in Malaysia a few years back, I managed to skip this delicacy that was offered in nearly every restaurant. Sadio had the buttermilk biscuits and sausage gravy and Dacil tried the farm burger with a sunny side up egg, bacon and fontina cheese.
We substituted appetizers with hot beverages, me, peppermint tea, Sadio, English Breakfast. Both kettles of water were not even lukewarm, they were borderline cold! Luckily, our southern, husky waiter, with wild blond sideburns, Tamlin was his name, politely obliged when we asked for warmer water worthy of tea brewing. (He was so handsome, yes.) Flatbush Farm could easily become a brunch must simply because food is made with organic meats and veggies, often gown and purchased locally (I kept on wondering if my duck came from Prospect Park, lol! They did say everything was local, correct?)
The food was delicious, service and atmosphere, delightful. Check out my flicks, gotta run!
|Highly conceptualized, down to the menu design.|
|Chatting about marriage!|
|The first round of cold tea.|
|Dacil's coffee was hot!|
|Sadio smiles for the camera in between dropping science on food!|
|Crispy Duck Confit with Cheddar Chipolte Grits|
|Farm Burger with a Sunny Side up Egg, Bacon and Fontina cheese.|
|Buttermilk Biscuits and Sausage Gravy|
|More awesome duck.|
|It is a rat race for toast!|
76 St. Marks Ave