Has it really been a decade since The Brooklyn Kitchen began its mission to educate hungry borough dwellers and destination shoppers about the virtues of artisanal, gourmet food products? It is so, though, and with 10 years founders Taylor Erkkinen and Harry Rosenblum are ushering in a new era for the shop with a new butchery, a new seafood program and—praise be—an expanded selection of cheeses.
Earlier this week, seven year tenants The Meat Hook packed up their knives and sustainably sourced hogs, moving their operation over to Graham Avenue, where they'll continue to butcher up quality meats and now offer their own expanded line of oils, dairy products and the like.
In its place at the 100 Frost Street store, The Brooklyn Kitchen welcomes their own full-service butcher counter, serving "dry-aged steaks from DeBragga Meats and Mangalitsa bacon from Mosemund farm," according to the team, among other animal proteins. They'll also be doing charcuterie, hot dogs, sausages and bacon, including Denver Tender Belly bacon, which isn't sold in retail anywhere else in the city. In the custom fish case, "Rhode Island Squid and smoked Iliama Red Salmon" in addition to other ocean creatures from both nearby fisheries and those on a national scale.
Other than that—and a cheese department that's doubled in size—it'll be business as usual, which means their excellent classes, specialty products and cooking tools.
