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The Farm on Adderley

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How we ended up on an adventure this far out in Brooklyn, we're still not sure. All we know is that it involved a subway, a car, and an urban sherpa (our friend with a car).

Lately we've been looking to further expand our horizons and get to other parts of this city. Ditmas Park is certainly an "other part" of the city...at least to us. So our aforementioned, Brooklyn-dwelling friend recommended The Farm on Adderley for a Sunday brunch excursion, and we jumped at the opportunity to go this deep into BK with someone we knew could actually get us back.

Ryan Muir

What we found was a really good, comfortable restaurant in a neighborhood that seems to have relatively few of those. Brunch was packed, and we're told it's been busy since the day they opened their doors several years ago. Though the place isn't named for an actual farm, the kitchen leans heavy on local and seasonal ingredients, and the food has a bit of a rustic slant. We loved our meal here and instead of going back a few times for dinner, decided to write it up solely based on brunch. Because let's be honest, we probably couldn't find this place again if we tried.

Food Rundown

Kale Salad

An incredibly good kale salad with celery root, lemon, and parmesan. You need one on the table, even if you think you don't like kale. You will like this.


Simple - not loaded up with cheese or bacon or anything else - these are some good grits.

Bread & Dip Plate

Simple, but close to my heart. This is basically just a plate with hummus, tabouli, and roasted eggplant, served with toasted crusty bread. It's all tasty.

Tuna Salad on Country Bread

You know why this is awesome? Capers. Capers make everything better.

Red Flannel Hash

A solid corned beef hash that's better with the inclusion of beets and, get this, beet mustard. Beet mustard is apparently mustard, somehow made from beets. That sentence is our version of that page in NY Mag where they showcase an ingredient. It's good, and it makes a fried egg surprisingly better.

Sausage & Eggs

The Farm on Adderley knows how to house make a breakfast sausage. About the size of a bratwurst, this was a crispy on the outside, juicy on the inside, perfect piece of breakfast.

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