It’s finally here, SISTERS, Brooklyn (900 Fulton) from the mind of Damon Gorton and the team that brought you Flatbush Farm: In all its architectural splendor, physically conceptualized by the design studio hOmE, in an old hardware space (t’was Sisters itself, no more). Last night’s opening shindig with percussionist Suphala was the bomb: oysters, fried artichoke hearts, mezcal cocktails, fennel scotch eggs, semolina cakes with wild mushrooms. The Sisters family.

Our new sister restaurant, bar, and performance space—SISTERS.

Octopus special: Sautéed tentacles, dehydrated head, cauliflower apple purée, pickled green strawberry, herb salad with strawberry honey vinaigrette. Octopus braised for eight hours, cooled it its liquid, and seared in a cast iron pan. 

Can lightning strike again? U.S. vs. Portugal, 6 p.m. tonight, projected on the wall in the Flatbush Farm Bar(n)…

Space is the place… Lem is honoring the space man all evening in the barn #SunRa.

Happy Spring from The Farm!

Join us and former Flatbush Farm chef Stephen Browning on TUESDAY MAY 13th, 8PM, as we usher in spring with a special four-course feast! Steve joins us from the Berkshires, where he is chef at the Prairie Whale, bringing with him some of his foraged and grown goodies. 

We’ll serve a four-course prix fixe 55$ 

with optional wine pairing

tasting pour 7$—

For reservations, telephone 718-622-3276

We’ll have the Kentucky Derby at Churchill Downs on view on the big TV in the Bar(n), Saturday, May 3rd, at 4PM.

Scott Campbell got another one of his fabulous photos of chef’s PORK SHANK at Flatbush Farm. Before diving in…

Someone over at McNally Jackson really loves the street food issue…


LUCKY PEACH, the Street Food issue, rolled in and D pretty much lost it. Grabbed a copy greedily and ran outside in the freezing rain without his coat on leafing through the pages and screaming for “Moroccan merguez”, etc. (Dude has issues, but loves his food.)

Chef’s beginnings of a potato beer soup at Flatbush Farm….

Chef Chris NEW YEAR’S EVE dinner menu, Tues. Dec. 31st: CURRIED SQUASH SOUP (or w/ butter poached crab). LINGUINE W/ ROCK SHRIMP, lobster cream, pecorino, and truffles. POTATO GNOCCHI W/ MUSHROOMS and herb butter sauce. SEARED RACK OF LAMB w/ mustard glazed brussel sprouts, celeriac purée, mint chimichurri, and rosemary wine reduction…

#newyear'seve #flatbushfarm