Description
Call it back-to-the-land chic: The rustic atmosphere here mixes brick walls, mismatched chairs and a back garden, and lends the restaurant a romantic-getaway vibe (the one-hour subway ride from midtown to the eatery’s Ditmas Park location also plays a part). The menu, developed by chef Tom Kearney (Blue Hill), is packed with references to bucolic America: The peas ’n’ lettuce salad delivered on its garden-fresh promise, though a barely cooked salmon entrée would have been better if it hadn’t rested on a bed of tough mustard greens. An impressive array of digestifs and spirits, along with the satiny milk-chocolate mousse, ended the meal on a high note.