Flatbush Farm deals in simple comforts, hearty seasonal fare that’s well suited to cold weather. At this congenial hangout that replaced Bistro St. Marks, hounds recommend pork goulash, spaetzle with mushroom ragout, spiced tuna belly with beans, and braised lamb shoulder with bubble and squeak, among other things.
Beers and wines are well chosen, and cocktails are worth a look. Two winners: the pear martini (vodka, limoncello, pear cider) and Grandpa Frank’s Slammer (brandy, vermouth, bitters). Beyond food and drink, expect an inviting vibe, welcoming service, and quirky, seductive decor that forktomouth sums up as “Euro-farm-estate-Gothacary.”
Detractors complain that prices are too high and the chow crosses the line from hearty to heavy. A weekend brunch choice, Toad in a Hole (egg and cheddar over bread), is made with overly thick brioche, says foodpyramid: “I felt like I’d ingested a brick by the time the meal was over.”