Flatbush Farm (formerly Bistro St. Marks)

Well, I was there yesterday for a birthday party. The service and food were both lovely as was the atmosphere. I have never actually had dinner on the "restaurant" side, but I still find Flatbush Farm a welcoming and quality choice to have a drink and some food.

I like this place, but after my recent visit, I have no desire to order food there again. None of the dinner menu food had any life to it and it was all expensive for what it was. They should lower prices of their dinner menu items by %50 (i.e. charge $5 for a bowl of lettuce instead of $10) or wake up the chef. What happened?

I usually dine on the bar side, just a better atmosphere in my opinion (suits my style). I also usually order off the bar menu. I ordered the duck once and at $20 it was a rather small portion. Well cooked, but a little oily. Stick with the bar menu and the occasional farm toast/sandwiches (rotating specials).

The service was virtually non-existent when I was there a couple of weeks ago. We had to go find our waiter to order, for another drink -- and the check. Always seemed like a cool spot, but way too pricey for what it is.

brunch was good but other than that Ive only drank and eaten bar food.

the mac and cheese was pretty great.

brunch was good but other than that Ive only drank and eaten bar food.

the mac and cheese was pretty great.

alafairnadia wrote: I also had a half dozen oysters at some absurd per-oyster price (why do restaurants do that if they're only serving one variety? offer 1/2 doz and full doz!). they were shucked so poorly - as in not detached at all and full of grit from the outside of the oyster - that they were inedible. pretty sad

I have recently discovered the art of oyster shucking. My special lady friend and I both love oysters, and we were about spending the week's whole social allowance on payday eating 3.50 and 4.50 oysters. Then we found this dude in Union Square market who sells 'em fresh for a buck each; he also sets up in McCarren Park on saturdays until 3. The first time it took me about an hour and a half to do a dozen with a pair of needle nose pliers; then I discovered the oyster knife. It's curved upwards at the nose, and bladed on what you would normally consider the "top" of the knife.

Now I can do a dozen in about 25 minutes, but I don't mind. Shellfish should be work, and if you don't walk away without a few shell cuts, you didn't get any of the good stuff. Anyway, the market oysters are easily the equal of any I've had in the city or brooklyn, and his clams are nice and fat, too, and ridiculously cheap.

alafairnadia wrote: I also had a half dozen oysters at some absurd per-oyster price (why do restaurants do that if they're only serving one variety? offer 1/2 doz and full doz!). they were shucked so poorly - as in not detached at all and full of grit from the outside of the oyster - that they were inedible. pretty sad

I have recently discovered the art of oyster shucking. My special lady friend and I both love oysters, and we were about spending the week's whole social allowance on payday eating 3.50 and 4.50 oysters. Then we found this dude in Union Square market who sells 'em fresh for a buck each; he also sets up in McCarren Park on saturdays until 3. The first time it took me about an hour and a half to do a dozen with a pair of needle nose pliers; then I discovered the oyster knife. It's curved upwards at the nose, and bladed on what you would normally consider the "top" of the knife.

Now I can do a dozen in about 25 minutes, but I don't mind. Shellfish should be work, and if you don't walk away without a few shell cuts, you didn't get any of the good stuff. Anyway, the market oysters are easily the equal of any I've had in the city or brooklyn, and his clams are nice and fat, too, and ridiculously cheap.

^ oooo. i think a workshop for the board is in order!

^ oooo. i think a workshop for the board is in order!

sweet tea wrote: ^ oooo. i think a workshop for the board is in order!

BYOO, natch.

sweet tea wrote: ^ oooo. i think a workshop for the board is in order!

BYOO, natch.