This isn’t Europe, where lunch lasts two hours and time slows down so life can be enjoyed a bit before trudging back to work. No, this is New York City. That sacred in-between meal called brunch is a relaxing rarity to be relished only on Saturdays or Sundays. Those of us who look forward to reuniting with friends or the paper over a cup of coffee and a wholesome feast on the weekend, will appreciate Get Fresh Market and Table, a modest, eco-friendly establishment in Park Slope, Brooklyn.

Brooklyn may be bubbling over with green eateries, but that didn’t stop chef and owner Juventino Avila from opening this market turned restaurant earlier this year. A menu comprised of healthy and sustainable food, Get Fresh has quickly become the locavore’s go-to source for a hearty weekend brunch. Offered daily from 10a.m. to 4p.m., brunch here is a refreshing thing as much for its $6-$12 prices as for its seasonally delicious ingredients.

On a recent Saturday, the small round table tops were filled with a variety of colorful dishes: a mushroom frittata, cage-free eggs with potatoes and heirloom beans, Irish Steel-cut oatmeal, and a deep bowl of Giannone chicken soup. Two plates kept coming out of the kitchen, a sweet and savory brioche egg sandwich with farmstead cheddar and creamy-colored organic pancakes dripping in nutmeg and butter. If you’re dining with friends, the bread basket is a good choice. All homemade on-site, for $8, there are cheddar and rosemary scones, warm pear muffins, and brioche, accompanied by vanilla butter, and orange and strawberry marmalade.

The walls are lined with an array of top quality groceries, cooking utensils, drinks, their own ‘Get Fresh’ cookie dough, cooking stocks, and chutneys to make you feel as if you were in your own kitchen. The chefs actually use the food store as their own extended cupboard as most of the ingredients on the shelves are essentials in their own recipes. Not only is all the dairy and meat antibiotic and hormone free, but this is also a ‘Nose to Tail’ restaurant. The whole animal is purchased so that the farmer doesn’t have to waste meat and effectively slaughter more at less quality in order to run his business. This is as sustainable and wholesale as trade gets these days. For the squeamish, be prepared to witness a whole frozen pig if you happen to be around for the ‘Whole Hog’ Sunday special.

Now that summer is supposedly finally here, have your brunch on the outdoor back porch area before enjoying a food coma in Prospect Park four blocks away.

How to get there: Take F train to 9th St./4th Ave. and walk 5 blocks to Get Fresh. For public transportation directions from anywhere on Manhattan, click the HopStop link below. (Get Fresh Table and Market, 370 5th Ave., Brooklyn, 718.360.8469,

Photos: Courtesy of Sophie Gore Browne and Arancia Project


  1. I’m so worried about the direction our kids are heading in nowadays. Watching Jamie Olivers food revolution on tv the other day scared the thingies out of me. I suggest we all start cooking some healthy recipe like these at home if we’re going to fix this horrible situation. The ones on that site seem pretty easy, I tried last night and it’s the first time my family has eaten healthy in so long, I just feel great.


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