We’ve seen delivery trucks pulling up to Pomme de Terre, and the Ditmas Park bistro has a working Website. But what exactly will the food be? Tom Kearney, the chef at the nearby Farm on Adderley who is helping develop the menu, tells us it won’t be regional or seasonal, if that’s what you were hoping for; look instead for a “familiar” bistro menu: “If you’ve experienced or read the menu of L’Express, Pastis, Balthazar, or Le Bateaux Ivre, then you know what to expect in mini-version.” Kearney will not be cooking himself at Pomme de Terre; a line cook will be executing the chef’s recipes. “After this opens I’ll be dedicating myself to the day to day back at the Farm,” he says. Whatever Pomme de Terre serves, it’s got to be better than the options provided by its predecessor, a roach-infested bodega.