On the Farm

There are some nights after work where the inspiration to make something for dinner is not as strong as the allure of take-out or going out. Tonight was one of those nights. I didn't have a protein defrosting in the refrigerator which means either going to Greene Grape Provisions or take-out.

With Marc leaving tomorrow morning for Florida we decided to treat ourselves and go out. At first we decided Italian, then mid-way we changed direction at a whim. Marc thought Flatbush Farm & Barn sounded even better. It's the kind of restaurant that is unpretentious but stylish. The high ceilings, large windows facing the street, and long bar opposing the row of tables that nestle next to darkly painted wainscot have a very Brooklyn vibe.

We settled in, reviewed the menu, ordered a cocktail and debated what dishes to order. Drinks arrived, a Belvedere on the rocks and a pear martini for me. After some discussion we ordered Grilled Iceberg Lettuce, Caesar Dressing, Tomato Confit Crostini and the Spaetzle with Kabocha Squash, Wild Mushrooms and Pesto.

I was leery of grilled iceberg and was really happy to get the spaetzle. The spaetzle with a bite of mushroom had an earthy flavor. The deeply flavored pesto and squash rounded out the whole dish.

For dinner, Long Island Duck Steak, Duck Confit, Dried Cherry, Kabocha, Sprout Leaves, Creamy Polenta and NY Strip with Broccoli, Bacon and Herbaceous Sauce. When the entrees arrived I looked at my duck and turned the plate 180 degrees to face me and knew that's how the chef would have preferred it be presented. My entree was subtle, delicious, the duck demi-glace had that stocky, deeply caramelized and sticky smack of richness. It was so good I didn't even want to try any of the NY Strip, I was happy with what I ordered and enjoyed the creamy polenta and pieces of duck confit hidden under the sliced duck breast. All the flavors melded, it was a flavor-story in every bite. We both had a glass of French "Chateau du I don't know" that complemented the food perfectly.

I forced the last bite and finished stuffed to the gills. Why on Earth we ordered coffee a cappuccino and a Warm Chocolate Cake with Banana Chip Ice Cream and Chocolate Sauce I just didn't know. I couldn't fathom dessert after all the savory notes I enjoyed throughout the dinner. Oh, I remember, I ordered the cappuccino because the waiter said he makes a really good one and indeed once the espresso was brewed the luscious roasted coffee smell set me at ease.

My spoon sunk into the warm chocolate dessert and brushed the banana chip ice cream for fun. The meltingly decadent spoonful was the first of many jabs at that dessert. I thought to myself why I hadn't blogged about this place. I've dined here half a dozen times. I knew it was time to share this place, a gem of a restaurant that hits many notes.

Dog Eat Dog

I know, I've been a bad bad blogger - it's been tough I have to say - with work, life, love - I think about blogging and the time slips away. A week later I think "oh, I shoulda blogged about X,Y or Z. Well, with dinner out of the way and a French Martini keeping me company I really was inspired to write about my experience at a new eatery we discovered in Brooklyn.

I've been planning a painting project for a few weeks now and trekked to a hardware/paint store on Flatbush Ave and Bergen Street. Marc and I are trying to find the perfect color to paint an accent wall in our kitchen. The counters are a mottled gray lava-stone and I want to make a bold color statement to play off of the pretty, albeit drab counter tops. Weeks ago, I looked at Restoration Hardware paint colors - all are soothing and sophisticated and I found a color that resembles charcoal.

Now, I love to paint, I've probably painted more apartments in my time than I'd like to remember. I've been in the new place for just over a year and I am itching to drag out that brush and painters tape to get in some practice. The trip to the paint store was quite successful - mulling over paint chips and examining them with my mind's eye of what I "think" is the most appropriate color, I bought paint supplies and took home about a dozen paint chips to examine them in different light.

After a process of quick elimination, Marc and I both decided Benjamin Moore's "Day's End" will be the perfect shade to make that bold if not "wow" statement. Leaving the paint store we decided to walk down this short stretch of Bergen Street where cafes and restaurants are one-named like "Melt" and "Bark" curious for a small quaint street. Makes me wonder if one place was trying to upstage the other.

My dear friend, Aimee, mentioned a hot dog joint called "Bark" and when Marc and I passed it I felt an immediate affinity to the place since I had word-of-mouth accolades of its existence - from a vegetarian none-the-less!

We passed by and I mentioned that we should try it. We continued down the street looked at Melt and immediately turned around and agreed, we need a hot dog!

Walking into Bark, as in any new place, my inner foodie tried to figure out the joint as soon as possible. It was an order at the counter, sit down at the communal tables and listen for your name to get your food-kind-of place.

This place is all about the humble dog, sausage, wurst, what have you. A simple, straight-forward place that states exactly who they are and what they do. I totally appreciate that - it shows passion and direction. Now, gimmie that chili-cheese dog!

Marc ordered a wurst made of veal and pork served with sauerkraut, rye bread and grainy mustard. My chili cheese dog was brought to me in a humble, baseball park-like cardboard package. We devoured our "dogs" with gusto. The flavors and fresh ingredients struck a gastronomic cord. Topped off with a vanilla shake that was speckled with real vanilla bean we were we pacified like a puppy with a new toy.

What’s in a name?

As much as I love to cook at home I find dining out equally as enjoyable. Sharing food with friends and family at the communal table is comforting and rewarding.

Our hip Park Slope friends invited us to meet them at Franny’s on Flatbush Ave for dinner. The restaurant was unfamiliar to me – and being somewhat all things food snobbish – my initial reaction to the restaurant’s name conjured up unflattering images.

We arrived a little early and the line of patrons that ran outside the door surprised me, especially for a Monday night! We edged our way in to get our name on the ubiquitous list. The airy space was filled with gorgeous scents of garlic, basil, tomatoes and baking bread. Looking at the menu the fare is simple, Italian, pizza, a few pastas, uncomplicated appetizers and salumi. The concise menu reminded me of the few days I spent in Rome and Florence where unadorned cafes served some of the best food I’ve ever had.

Back out on the sidewalk, waiting for Beaux and MaryKathryn to arrive, Marc whispered to me and told me that Maggie Gyllenhaal was also waiting for a table with her husband, actor Peter Saarsgard and their young daughter. Fellow Brooklynites, I figured, just out for a casual dinner with their friends – just like us. Like good stalwart New Yorkers no one flinched at the celebrity sightings and it was business as usual.

With the arrival of our friends, we immediately ordered cocktails, wines and some food to start. The Crostino of wood-roasted pancetta and herb butter and the Fried eggplant with cherry tomato and Parmigiano Reggiano that arrived from the open kitchen were deceptively simple, constructed of just a few ingredients. The crostino of Italian bacon and melted herb butter on thickly grilled bread was rustic and savory.

We choose the Rigotonicini with pork sausage, rapini and Provolone piccante and a brick oven pizza made with Buffalo mozzarella, tomatoes, red pepper and yes, more sausage. The pizza had that wonderful crispy char from baking on hot stone in the oven. It reminded me of the pizza I had in Rome, so I closed my eyes and imagined hearing Vespas sputtering around cobble-stoned streets. The pasta was perfect, really al dente the way I like it and the wilted rapini and piquant sauce flavored with sharp Provolone were enticing.

It just proves that the best quality ingredients in the right hands can create a soul satisfying experience. As for the name…I’d forgotten about those unflattering images after sharing a bottle of complex, earthy Sicilian wine.