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Scallops with Rhubarb Puree and Pea Shoots at Applewood
This seminal Park Slope restaurant doesn’t just advocate farm-to-table dining. Owners Laura and David Shea put their money where the mouth was in 2012 by actually buying a farm upstate. Applewood Farm currently supplies much of what is used at the restaurant, including pork, chicken, eggs, and of course, a wealth of herbs and vegetables. Since the menu changes daily, it’s hard to predict what you’ll find. But recent offerings like Poached Organic Egg with Pickled Ramps and Mustard Jus, Crispy Chatham Pollock Brandade with Sautéed Applewood Farm Mustard Greens and Pickled Okra, and Pan Seared Rhode Island Day Boat Scallops with Rhubarb Puree and Pea Shoots, all but assure a season of delicious eats.
501 11th St, (718) 788-1810