Weekly Food Round-Up

The Farm on Adderley
“Simple dishes, like the bibb lettuce salad, the salad of heirloom tomatoes and fresh mozzarella ($8), or the endive, apple, blue cheese and bacon salad ($7), are the way to go. Hanger steak ($16), grilled to a ruby medium-rare, is marinated with lemon thyme to good effect. The farm burger ($11), which is hefty but not too hefty to fit on the toasted English muffin it is served on, would be a welcome addition to any neighborhood’s dining scene. The thick-cut fries that come with it ($4 as a side) are almost problematically delicious.” [NY Times]
There’s also a lengthy Chowhound thread on this new Ditmas Park spot.

Veggie Castle
“Is a White Castle still a White Castle if it serves vegan grub? Such is the case of Veggie Castle, the yin to a formerly meaty yang. Veggie Castle operates inside the failed home of Kleenex-thin hamburgers… [It’s] a West Indianflavored, no-creature-serving, health-food haven that crushes hippie-dippie conceptions. Bye-bye, bulgur and sprouted bread. Hello, heavenly spiced, mildy sauced, good-for-you grub.” [NY Press]

After the jump: Keur N’Deye, Surf Bar, and Superfine

Keur N’Deye
“Parched from walking in the sun I was ready for some ice-cold tap water. My first sip was wild, the water tasted like black licorice. It had been flavored with Anise seed which is used mostly in the foods of Southeast Asia, and apparently Africa.” [3 Bikini]

Surf Bar
“I tried the seafood gumbo where plump shrimp, scallops and other fish were served on a skewer in a chunky tomato sauce, accompanied by fried corn meal. The fried yucca and sweet potato fries made tasty side dishes while one of my dining companions proclaimed that his whole sea bass done “Costa Rican” style may have been the best he’s had.” [Eating For Brooklyn]

Superfine
“We finally tried the much vaunted Bluegrass Brunch at Superfine in DUMBO today. When I saw the drink prices ($6.50 for one mimosa?), I was prepared to be disappointed, but we had huevos rancheros and the breakfast burrito, two dishes that featured real New Mexican chiles, and both were delicious.” [Dope on the Slope]