The Farm on Adderley – Tuesday Review

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1108 Cortelyou Road
Brooklyn, NY 11218

We hopped off the train and were surprised to discover we were above ground. This was a part of Brooklyn we were unfamiliar with. It felt like we were explorers in a strange land, filled with excitement, curiosity, and a bit of wariness. We passed some bodegas and laundromats before we came to a small yet striking storefront, made almost entirely of glass. We’d reached the Farm on Adderley. I’d heard about this gem in Ditmas Park for a few years now, and I’d always meant to try it out, but it wasn’t until last week that I made the trip. I’m sorry I waited so long and I can’t wait to go back.

The intimate restaurant was warm and inviting and we quickly took a spot at the bar. Flanked by regulars on either side, the bartender didn’t waste any time making us feel welcome and getting us a bottle of great (and affordable) French Chardonnay. We started with a kale and lentil soup and the buffalo mozzarella appetizer. The soup was topped with Parmesan and a poached egg. The perfectly cooked yolk added a wonderful richness to the already flavorful broth. The mozzarella was also delicious. Four generous slices of cheese were paired with a salad of apples and arugula, dressed with an amazing combination of white balsamic vinegar, ricotta, and olive oil.

Our meal continued with short rib ravioli and pork meatballs. As a side dish, the gentleman sitting to our right strongly suggested the Brussels sprouts. The shredded sprouts were very buttery and studded with Parmesan—totally decadent and totally worth it. Unfortunately the entrees weren’t as strong as our starters. Although the sauce of caramelized onions, brown butter, and Parmesan was addicting, the ravioli themselves were gummy and overcooked. The pork meatballs, which were moist and juicy, fared much better. While the seasonal vegetables that accompanied them were tasty, the dish felt a little disjointed.

We were lucky enough to be sent a couple desserts. One, a play on PB&J, was a buttermilk tart with peanut butter cookie crust and Concord grape sauce. The idea was cool, but the buttermilk custard (a panna cotta of sorts) was too firm and the sauce was a bit cloying. Good thing we also had a tall glass of chocolate mousse with salted cream. The mousse was so smooth and rich and the contrasting salted whipped cream made for a perfect combination.

I’ll be back to the Farm on Adderley. There’s a great looking garden for the warmer months and the brunch menu is filled with dishes I can’t wait to try.
— CG


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