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Some restaurants are instantly embraced by their famished neighborhoods, and so it was when this casually rustic spot opened in Ditmas Park, a corner of Brooklyn where the Victorian fixer-uppers attract the sort of Manhattan expats who expect to find Cowgirl Creamery’s Mt. Tam on the cheese plate and crispy tofu with sweet corn on the kids’ menu. And so they do at the Farm, where seasonal ingredients are duly worshipped in preparations like housemade fettuccine with peas and pea shoots, and bluefish with corn and okra. To the place’s credit, there is also a serene little garden, a nice long bar where the “local and organic” motto extends to some of the beer and wine, and a respectable English-muffin burger that’s overshadowed by its world-class fries. — Rob Patronite and Robin Raisfeld

The bar may be open until midnight, but the last seating for the restaurant is at 11 p.m.

Note
Reservations are accepted only for groups of five to ten.

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Best of New York Awards

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