Applewood

Brooklyn, New York, United States

Applewood

Applewood is a slightly upscale restaurant in Park Slope, Brooklyn. It is a very quaint restaurant with about ten tables. The decor makes it feel like a farm house complete with a real wood fireplace. There is a lot of wood everywhere - wooden floors with big thick boards, wooden tables, and wooden bookcases. The restaurant has a nice rustic feel, a pleasant atmosphere, and good food. The restaurant says they source most of their ingredients from local farms.

Dress

Smart casual (jeans and a nice shirt) is appropriate, but you wouldn't look out of place in a suit, either.

Cost

Entrees range from low $20's to the $30s

Service

The restaurant is pretty small, and everyone is fairly attentive.

Reservations

We were able to get a table around 6pm on a Saturday without reservations, but reservations are probably a good idea.

Items Ordered

Seasonal Soup

Seasonal Soup

The soup of the day today was a butternut squash soup. The soup was a very light orange color, which means that it probably had a lot of cream in it. The soup also contained smoked maple syrup and possibly a little bit of chili - the soup had a very light spice that went surprisingly well with squash.

Roasted red beets

Roasted red beets

The roasted red beets were a common beet salad with a good quantity of beet. They went well with the pistachios and chevre fondue.

Roasted root vegetable risotto

Roasted root vegetable risotto

The vegetable risotto appeared to be one of the smaller/lighter items on the menu. The risotto was topped with some greens and a couple pieces of cheese. The rice was very creamy and could have used a few more vegetables, but was otherwise quite good.

New York Venison

New York Venison

The New York Venison was fantastic. It was cooked quite rare and served on a bed of greens, rutabaga puree, and with very cheesy fried potato gnocchi. There were also a couple of cloves of roasted garlic under the venison. The combination of these items was excellent. The greens went very well with the venison and juniper jus, and the potato gnocchi were cheesy and melt-in-your-mouth soft. Hidden under the venison steaks (but on top of the greens) was a small portion of shredded venison that was also good, but not quite as good as the grilled venison.