Continuing to operate under the radar more than a decade in, Park Slope’s Applewood remains a hearty alternative to Blue Hill, with a country-home aesthetic and hospitality that channels upstate warmth. The owners took leave of urban living years ago, but they continue to satisfy their devout following with seasonal ingredients hauled from their upstate farm, which are integrated into everything from herbaceous cocktails punched with thyme and heirloom-parsley-infused gins to a panoply of autumn-colored root vegetables, roasted until fork-tender and served under grilled pork and braised belly. At brunch, where portions hang off the plates, if you’re lucky you’ll introduce your belly to Applewood’s underrated fried chicken and wholesome biscuits and gravy. When available, the chocolate pudding has remained a must-order dessert since day one.
This article from the Village Voice Archive was posted on October 15, 2014