Prospect Lefferts Gardens
Get directions | 630 Flatbush Avenue, New York, NY 11225
Hours | BAR & CAFÉ
tuesday-friday: 11am-late
saturday: 10am-late
sunday:10am-5pm
Grabbing a drink’ with someone can feel as mundane as working a quality control job. But instead of assessing the functionality of software programs, you have to smile and nod as your drink companion recounts their latest vacation. Change things up at Edie Joe’s. This is a cool cocktail bar and restaurant with a menu of American food that somehow brings out the child in all of us. The big corner space is full of classic Americana kitsch, which you’ll see in the form of blue leather booths, school desk chairs, and patterned wallpaper that could inspire emblems for polo shirts. Come once and you’ll realize that this is where you should have all of your non-boring drinks in PLG, especially because drinks will likely turn into dinner.
In addition to cocktails and large-format bottled negronis, Edie Jo’s serves a range of American food, but we suggest steering clear of anything your average nine-year-old wouldn’t voluntarily eat. So instead of the grilled atlantic porgy and apple salad, this is the place to order a cheeseburger or an all-beef hotdog, french fries, and a warm chocolate chip cookie.
(914) 229-3300
info@ediejos.com
https://www.instagram.com/ediejos/
ALL DAY SNACKS
all day options
FRESH BREADS (4)
rosemary foccacia — chili oil, cracked pepper olive oil, or butter by request
MIXED MEDITERRANEAN OLIVES (6)
mixed olives in olive oil & red wine vinegar infused in fresh herbs, citrus, and red pepper flake.
ARUGULA WITH RED PEPPER & CASTELVETRANOS (7)
arugula, red pepper, and Castelvetrano green olives with a honey dijon vinaigrette (vegan)
HUMMUS PLATE(11)
chickpea, tahini, garlic, olive oil, and lemon dolloped with a sweet pepper jam and served with pickles and rosemary focaccia
CURRY CHICKEN PLATE (11)
chopped grilled chicken salad tossed in house curry blend with red onion, celery, golden raisin, cilantro, honey, mayo, and chili. served with pickles and rosemary focaccia
MAC & CHEESE (15)
fusili pasta in bechamel with gruyer and cheddar, baked in a cast iron and topped with spicy serrano bread crumb
SOUP OF THE DAY (8)
PASTRIES(4)
DINNER
monday-saturday 5pm-10pm
*late night menu friday-saturday ‘til midnight
CRISPY BRUSSELS SPROUTS (9)
halved brussels, served with a saffron ailoli
FRIED ROCK SHRIMP (12)*
buttermilk, egg, hot sauce, flour, and cornstarch batter with cayenne, garlic, onion, and paprika. Served with a house made old bay remoulade.
GRILLED VEGETABLE PLATTER (12)
red pepper, green & yellow zucchini, and cauliflower with a thyme honey tahini dipping sauce- perfect for sharing. (vegan) *contains seeds
GRILLED KALE AND DELICATA SALAD (13)
a warm kale salad with grilled lemon, roasted delicata squash, pecans, and parmesan in a garlic pepper infused olive oil. *vegan without cheese
MAC & CHEESE (15)*
fusili pasta in bechamel with gruyer and cheddar, baked in a cast iron and topped with spicy serrano bread crumb.
FARRO STUFFED ACORN SQUASH BOWL (19)
half a roasted acorn squash, filled with a balsamic braised mushroom, red onion, and dried cranberry farro. (vegan) *contains alliums
GRILLED SALMON & ASPARAGUS WITH RED POTATOES (23)
6oz of charred, skin on salmon with herby grilled salmon and red potatoes.
BRISKET WITH GREEN & YELLOW PLANTAIN (24)
8oz of slow-brined, slow-roasted beef brisket atop fried green & yellow plantain with a tomato sofrito sauce.
EDIE JO’S BURGER (17)*
6oz grass-fed beef burger on martin’s roll with aged cheddar, caramelized onions, and rosemary garlic aioli served with fries. pickle, lettuce, tomato upon request. Optional add ons of avocado, bacon, egg, extra cheese, or extra patty.
FRIED CHICKEN SANDWICH (18)*
breaded chicken cutlet with sweet honey and gochujang glaze, topped with spicy cabbage slaw of red onion, carrot, jalapeños, and cilantro, and served on a martin’s roll with shoestring fries.
VEGGIE BURGER (18)*
vegan patty made with sweet potato, black beans, red pepper, red onion, panko, cumin, coriander, and garlic served with Jen’s secret smoked celery seed sauce, American cheese, grilled marinated red onion, lettuce, and tomato on a Marty’s roll. served with thai coconut green curry french fries. (vegan on sourdough, gf without roll)
FRIES (7)*
sea salt or coconut thai green curry seasoned shoestring fries
SIDE OF SALMON (9)
ARUGULA WITH RED PEPPER & CASTELVETRANOS (7)
arugula, red pepper, and Castelvetrano green olives with a honey dijon vinaigrette (vegan)
BRUNCH
wednesday to friday noon-3:30pm
saturday & sunday 10am-3:30pm
AVOCADO TOAST (9)
smashed ripe avocado on toasted sesame bread with maldon, lemon, olive oil, and savory house made chili oil. (vegan)
ARUGULA WITH BERRIES & BEAN SPROUTS (7)
arugula, berries, & house grown sprouts with citrus hibiscus vinaigrette (vegan)
SWEET POTATO HASH WITH AVOCADO (10)
sweet potato, bell peppers, and red onion seasoned with cinnamon, cumin, and nutmeg then topped with sliced avocado (vegan) *add fried egg or andouille sausage to make it a full meal
FRENCH TOAST WITH BERRIES (14)
two slices of Italian filone french toast with cinnamon, served with maple syrup, seasonal berries, and powdered sugar
SAUSAGE, EGG, AND CHEESE (12)
buttermilk biscuit topped with hand formed pork sausage patty, topped with fried egg and sharp cheddar then drizzled with maple. add on bacon, avocado or side fry
MUSHROOM, EGG, AND CHEESE OMELETTE (12)
roasted mushrooms sautéed with balsamic vinegar, basil, crème fraiche, and greens folded inside a rustic omelette and served with a side of arugula all drizzled with balsamic. add bacon, avocado,roll, or side fry
BACON, EGG, AND CHEESE (12)
braised, maple thick bacon, white cheddar, and omelette folded farm eggs on a toasted Martin’s roll with rosemary garlic aioli. add on avocado or side fry
EDIE JO’S BURGER (17)
6oz grass-fed beef burger on martin’s roll with cheddar, caramelized onions, and rosemary garlic aioli served with fries. pickle, lettuce, tomato by request. add a fried egg $2 or bacon for $3
FRIED CHICKEN SANDWICH (18)
breaded chicken cutlet with sweet honey and gochujang glaze, topped with spicy cabbage slaw of red onion, carrot, jalapeños, and cilantro, and served on a martin’s roll with shoestring fries.
FRIES (7)
shoestring potatoes, you know the deal
GRANOLA (3.5/6)
gluten free oats with seeds and dried fruit + milk or yogurt
SIDE OF SALMON (9)
TWO FRIED EGGS (5)
BACON (5)
AVOCADO (3)
SIDE OF TOAST (2.5)
