by Jacque Lynn Schiller
The doors leading out to the patio were open wide and Adam Ant was blasting on the stereo the day Nona visited the bar(n) at Flatbush Farm. We’d already felt like we were playing hooky, ducking in for a pint when it was 70 degrees and sunny out, but it was instantly clear no one would judge us if we were (we were). The place has their own manifesto encouraging mischief and revelry, after all. Seasonal bar bites served with a sense of humor? Don’t mind if we do.
bar(n) at Flatbush Farm
76 Saint Marks Avenue, Prospect Heights
Chef : Mike Roberts
Favorite NONA finds : deviled eggs, shishito peppers
Try this at home, kids
Chef Mike says: Once you have iced down your hard-boiled eggs to stop the cooking process, peel the eggs, cut in half and separate the yolks from the whites. Season the yolks with sour cream, lemon juice, Dijon mustard, Old Bay, salt, and mash together. Pipe the yolks into the whites and sprinkle Old Bay seasoning on top and you have deviled eggs.
From which local vendors do you purchase your eggs and produce?
We buy our eggs from farmer Nestor Tello in upstate Red Hook, New York. (You can find Nestor and his wife at the farmer’s market in Union Square in lower Manhattan as well as the Brooklyn Grand Army Plaza farmer’s market.) We also get eggs from the Amish in Lancaster County, PA, from Millport Dairy (they can also be found at the farmers market on Tillary and Jay streets in downtown Brooklyn on Saturdays).
We use Blooming Hill Farm in upstate New York for most of our produce. Unfortunately shishito peppers are not in season locally at the moment. The peppers make for great bar food.
Spring / Summer menu additions?
In the summer you can expect our Summer Salad to return: a mix of heirloom tomatoes, local sweet corn, cucumber, and cheeses. All of the vegetables are from Guy Jones at Blooming Hill.
What are you most looking forward to with the change of seasons?
Heirloom and summer vegetables. Our outdoor grill menus. An Oyster & Muscadet afternoon special with live music. Our annual Mermaid Parade afterparty.
Perfect pairing – “What doesn’t go with deviled eggs, actually?” says bartender Jason Roberts. He turned us on to Peak Organic hop noir, a piney black IPA that also tasted mighty fine with the peppers.
Got the lowdown on a highfalutin bar bite? Send tips our way or share in the comments section.