Organic lagers, spatzle, a charcuterie platter, pork goulash, rabbit meat, pistachio mascarpone cake - sound good to you? If so, you should either learn how to do a bodily transfer with my stomach or, (if you’re in New York) head over to Flatbush Farm, also known as “The Farm,” and try it yourself. Far from rural, it’s serving up delicious New American food with an emphasis on local, organic ingredients in Park Slope, Brooklyn.

Flatbush Farm was my first experience with a restaurant associated with Slow Food–a movement and organization that believes

“that food should taste good, that it should be produced in a clean way that does not harm the environment, and that food producers should receive fair compensation for their work, and that all people should have access to this good and clean food” (slowfoodusa.org).

It’s the anti-fast food movement and The Farm is on board.

Owner Damon Gordon sources local, organic and seasonal ingredients when possible with the help of Chef Eric Lind, formerly of Eberhard Muller’s Bayard. Eric still works happily with the organic farm started by Eberhard Muller to supply his own restaurants (Muller’s Satur Farms) and with delicious results.

If you go, try the appetizer of sauteed spatzle - wild mushroom ragout, parmesan cheese, Brussels sprouts, and these tiny little twisty noodles (the spatzle). It was a delightful cornucopia of crunch, chew, and earthy flavor in my mouth. My entrée was the special of the night - rabbit meat stuffed with sun-dried tomato and rabbit liver laid atop a bed of white beans, kale, black olives, and grilled radicchio. Every ingredient was full of flavor (especially the grilled radicchio) and the tart of the olives was a wonderful juxtaposition with the mellower flavor of the white beans and the incredibly juicy rabbit meat.

The ambiance is warm and cozy. Clusters of bare, dimly lit, light bulbs hang from the high ceilings; small candles and brown paper line each table. The space itself is plenty large to handle couples on dates and larger groups if need be.

Service? Attentive. Price point? Medium. About $20 an entrée. With an appetizer, entrée, beer, and a shared dessert, the bill added up to about $55 per person including tax and tip.

Overall impression? The food was good, though I still need to return to try more dishes. I haven’t found that one dish yet that is so memorable that you get cravings for it and have to come back again and again (a la mac and cheese at Dumont, the steamed pork buns at Momofuku). Definitely, this is hearty fare–after 3 hours, my stomach was full, and I had a small bag of leftovers to take home. But it’s the perfect food for a chilly winter night.