{"id":12060,"date":"2017-03-14T21:23:43","date_gmt":"2017-03-14T21:23:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12060"},"modified":"2017-03-14T21:23:43","modified_gmt":"2017-03-14T21:23:43","slug":"dining-out-in-bushwick-at-faro-with-earth-wheat-and-fire","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12060","title":{"rendered":"dining out in Bushwick, at Faro, with earth, wheat, and fire"},"content":{"rendered":"

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Until now at least, this blog\u00a0has been about meals we have enjoyed at home, and, almost without exception meals James has prepared, but we do occasionally eat out, and we’ve very<\/em> occasionally been able to overcome our\u00a0general resistance to photographing food in public. Last night was one of those times.<\/p>\n

On Monday, preparation of dinner at home was out of the question because of our schedule, and\u00a0that of our\u00a0visiting friend Nico<\/a>, now stranded here by the storm. We arranged to eat at one of our favorite places, in somewhat distant Brooklyn, even splurging on car service to get to and from it, something\u00a0we rarely do.<\/p>\n

Faro<\/a> is relatively new, casual in appearance, but very beautiful, airy and comfortable,\u00a0with\u00a0wonderful\u00a0service\u00a0by good people, has seasonal menus with many of its elements\u00a0from\u00a0local suppliers, is very serious about food, but without any priggishness, and it seems to\u00a0be our current favorite choice for dinner ‘off-site’.<\/p>\n

Last night there were 3 of us, and we ordered 6 different plates, sharing a taste of each. I don’t think there were any obvious favorites: They were all delicious, fun\u00a0to read about while looking at\u00a0the\u00a0descriptions on the small menu, and exciting to see spread before us.<\/p>\n

By the way, the restaurant’s motto, ‘earth, wheat, and fire’, seems to relate to its emphasis on their local farmers,\u00a0the various grains\u00a0of their handmade pasta, and the\u00a0wood fires from which many elements of their meals emerge. Sounds good to us, and the smells are wonderful, the moment you walk through the door.<\/p>\n

Of the plates in the pictures above, the first 3, while not necessarily designed as ‘appetizers’, were our first courses; the last 3 were all pastas, at least in the broader sense. \u00a0The names and main ingredients of those dishes, listed from top to bottom, can be seen below, in the exact descriptions which appear on the menu.<\/p>\n

the first courses<\/em><\/p>\n