November 11, 2010 by Robin Plaskoff Horton
One can always find a place to garden in the city. This sink garden is outside Brooklyn Kitchen, one my new favorite culinary adventure stops in the Williamsburg neighborhood. “We have turned a 7000 sf former warehouse next the BQE into a destination for anyone who likes food and cooking,” say co-owners Taylor Erkkinen and Harry Rosenblum. “We are not a specialty food shop, but we specialize in food.”
In addition to a well-selected range of cooking supplies and tabletop items, the store stocks hyperlocal foods like pickles from Brooklyn Brine Company, relishes from McClures, salsa from The Brooklyn Salsa Company (we bought the “Pure”), and produce from some of Brooklyn’s rooftop farms including 10th Acres Farms and Ben Flanner’s Brooklyn Grange. I bought some amazing artisanal natural ginger syrup from another local purveyor, P&H Soda and Syrup.
They teamed up with Tom Mylan, Brent Young, and Benjamin Turley to form their butcher department, The Meat Hook, which stocks custom cuts, sausage, and a great dry goods department. The Meat Hook brings in “butcher to table” meats from pretty close by, though I don’t know of any Brooklyn ranchers…yet.
In two lab kitchens where the owners aspire to “create a place to experiment and learn about cooking in an a la carte fashion,” Brooklyn Kitchen offers special private and public events as well cooking classes including an Introduction to Home Brewing.
100 Frost Street
Brooklyn, NY 11211
(same location as above)