Farm On Adderley

Doesn't Recommend

lagata24

Joined 6 years ago

Sunday brunch is a no-go. Even though the line was almost out the door, we decided to stick it out for Sunday brunch. When the hostess finally got around to taking people's names, we were 2nd in line. She said we could take a seat at the bar and that she'd let us know when our outside table was ready. We then watched as the couple after us got seated outside. The hostess seemed confused when we asked her what the deal was, but we decided to wait the extra 15 minutes for another table to open up. When we finally sat down at a picnic table under a shedding tree, we ordered and waited at least 30 minutes for our food to come out, again watching other people get served first (and putting up with our waiter's awkward attempt at comedy). After all of that, the food was sub-par to say the least...which was disppointing because of the great things we'd heard about it. After wasting the majority of our Sunday there, it's safe to say that we won't be going back.

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gbrown22

Joined 8 years ago

Pretty cool..... This place is pretty awesome. The two owners are really sweet, young down to earth people... And I believe the head chef is from Sweetwater in Williamsburg... its nice to have a big name in Ditmas Park. The ambiance of the place is great; I've been in here a couple of times already. Its a great place to go and have a drink at their well-stocked and interesting (Blueberry ale) bar.... which is open really late. I was there once on a Friday until 2am, and it was still crowded when I left. The decor is really rustic and sleek somehow; also the garden outback is gorgeous. Now the important part: the food. I've had the artichoke ravioli which was fantastic. As a matter of fact, I had it twice though I knew I should have tried something new the second time... I couldn't help myself! I've also had the trout, which I was hesistant to order, but arrived not only perfectly cooked, but not bland at all, as I imagine most white fish to be. I crave the fries with curry mayo on a constant basis; the curry mayo is sweet yet still smoky and almost spicy. Anyway, I can't wait to try brunch here! Just one more thing: please start delivering!!!

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nshurigina

Joined 7 years ago

what a find!. My girlfriend and I just moved into the neighberhood...there did not appear much in the way of good restaurants until I passed by "The Farm"...the design of the restaurant is what drew me in first...the brick interior and the mismatched tables and chairs...anyhow, the food did not disappoint...they have a wonderful wine selection which is not pricey...the cheese plate and cured meat plate are a must try for appertizers...the second time around I had their home made pate, also a must....my girlfriend had the trout with israeli cous cous, very light but very filling...my pork loin was good as well (though every so slightly well done for my taste...I like my meat on the rare side)...small dinning note, avoid ordering the mixed salad (side dish), because most entrees come with a salad...we're going back fror brunch this Sunday...can't wait...the bar is a nice hang out area with an interesting drink list...and they have a great outdoor space in the back....I'm very excited to have "Farm on Adderlley" as my neighberhood restaurant.

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Kathleen Squires

Joined 10 years ago

A farm-fresh feast grows in Brooklyn.. The Scene
The space feels part food co-op, part local watering hole: Sleek wood slatting meets weathered green wainscoting in a bohemian barnyard, and a chalkboard spells out the restaurant's preferred ingredient purveyors. Scruffy hipsters, polished intellectuals and local families enjoy the comforting vibe under a painted, pressed-tin ceiling. The affable service balances efficiency with neighborly familiarity.

The Food
The name may be South African slang for "long shot," but most of the American-influenced menu is a slam dunk, from a vinegar-braced root vegetable terrine to a juicy, pepper-coated roast chicken served with beet slivers and slightly crisped green onion spaetzle. Though too much merguez (lamb sausage) weighs down the calamari in a Mediterranean-style stew, skillfully fried hand-cut fries find a perfect partner in curry mayo, while brown butter and Brussels sprouts enrich fat, dumpling-like sweet potato gnocchi. The dessert menu especially scores with a sweet chocolate mousse topped with salty fresh cream.