Airy counter-serve selling soul food staples like fried chicken, catfish, and BBQ ribs, plus sweet tea.
"The restaurant, which originated in Newark, describes itself as “farm to soul.” The interiors make it look like it could be in a shopping mall, only on Eastern Parkway. The fried chicken is exceptional, lightly breaded but still exceedingly crunchy, with flavor to spare. The namesake cornbread is pretty good as well." - Robert Sietsema
"Among the heros, hoagies, and grinders available in NYC, the most neglected may be the New Orleans po’ boy. When we do see them, the baguette is rarely crusty enough, nor is the mayonnaise thick enough (compare a jar of Hellmann’s with Duke’s someday). Nevertheless, one of the best I’ve had in the last year came from Crown Heights newcomer Cornbread Farm To Soul, a branch of a restaurant based in Newark. The catfish po’ boy here ($15) is nearly perfect, with freshly fried fish that imparts an earthy and slightly fishy flavor, layered with parsley and a homemade tartar sauce smeared on like there’s no tomorrow." - Robert Sietsema
"Situated in a massive corner storefront right on Eastern Parkway in Crown Heights, Cornbread Farm to Soul is the latest link in a three-restaurant chain originating in Newark and Maplewood, New Jersey, founded by Adenah Bayoh and Zadie Smith. Outfitted with upholstered booths, the room is elegant, with ordering done at the counter from a limited menu that highlights fried chicken, but also offers baked chicken, turkey wings, barbecue pork ribs, and a number of fried whiting or catfish entrees, in addition to a classic collection of sides. (The mac and cheese in particularly good, and so is the wedge of cornbread that comes with most meals). A highlight on a first visit was a New Orleans-style catfish po’ boy ($14.99), which came slathered with thick tartar sauce on a demibaguette. The crisply fried fish filets were coated engagingly in a batter laced with herbs for extra flavor. Hey, the fried chicken was great, too." - Eater Staff
"Food on Pico is a daytime market/restaurant with good breakfast things and extremely friendly service. Sure, you probably can make eggs and bacon or granola yourself, but what they’ll serve you at Food is both better tasting, and comes with a side of a wild story about Brooklyn in the ’70s from the owner. That same owner will also notice when you inhale the incredible breakfast potatoes in under three minutes, and (if you’re lucky) bring you another plate just as fast. For lunch, there’s a big chalkboard of salad and sandwich choices, and a deli case of things you can take home with you." - Brett Keating
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