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FARM LIVING

By Tina Barry
The Brooklyn Paper
The Brooklyn Papers / Jeff Vari

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One wouldn’t think that heavily trafficked, four-lane Flatbush Avenue would be fertile ground for a farm, but two restaurateurs saw the avenue’s potential. In July, Jason Scandinaro and Damon Gorton turned the former 2,400-square-foot Bistro St. Mark’s space into Flatbush Farm. They started with a bar, and then waited until September - when they hired chef Eric Lind to man the kitchen - to begin serving meals.

When asked about their new restaurant’s name, Scandinaro told GO Brooklyn, "It’s just zaniness - sort of like Animal Farm."

That "zaniness" is expressed in the selection of odd objects, lighting and mid-19th-century artworks that adorn the bar and eatery. Flatbush Farm also offers a 1,500-square-foot, flower-bedecked patio that’s a quiet oasis from the busy thoroughfare just outside the restaurant’s door.

But all wackiness stops when you open the new winter menu.

Chef Lind (formerly Eberhard Muller’s chef de cuisine at Bayard’s) offers a selection of rustic dishes like duck breast with creamy grits and root vegetables or pork goulash with egg noodles that utilize seasonal, organic meat and produce from local purveyors. A small plate menu offers warm artichoke dip and tempura onion rings that can be ordered at the bar.

Flatbush Farm (76-78 St. Marks Ave. at Flatbush Avenue in Park Slope) accepts MasterCard and Visa. Entrees: $14-$20. The restaurant serves dinner daily. Brunch is available on weekends, from 10:30 am to 3 pm. Subway: 2 to Bergen Street. For more information, call (718) 622-3276 or visit the Web site www.flatbushfarm.com.

©2006 Community Newspaper Group

→A very Marty Xmas

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