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Previously comprising derelict buildings mottled with boarded-up or smashed-in windows, Industry City has lately become Brooklyn’s most prominent hub for food artisans, serving as commissary for homegrown brands like Colson Patisserie, Blue Marble ice cream, and Liddabit Sweets. And considering they make up a mere fraction of the manufacturers, artists, and innovators hard at work in the six million-square foot complex (which also includes a rooftop training center for the Brooklyn Nets), it only...
With a knife kit hanging from a thick chain link around his hip, head butcher Lee Desrosiers steps into his walk-in at Reynard, to check on this week’s delivery. A whole cow arrives at the Wythe Hotel’s restaurant each week, and it’s Desrosiers’ task to break it down for the kitchen. He can get about 12 ribeye steaks from the animal, enough for maybe one night’s dinner service—but Desrosiers’ nose-to-tail mission means he’s just...
If the astronomically rising rents are any indication, in a few years, Bay Ridge might become yet another playground for the daughters of Russian oligarchs. And while we may never be able to afford to move back to the neighborhood we long called home (to the tune of $975 per month), because of the growing influx of wine bars, farm-to-table restaurants, Nutella lasagna-serving bakeries, Cali-style taco stops and Brooklyn Cured charcuterie-peddling salumerias, well, it’s hard...
Finally, Brooklyn has produced the perfect gift for the hardcore carnivore or Fight Club enthusiast in your life. Lena Diaz, the head butcher at Fort Greene fine foods emporium Greene Grape Provisions, has been using the excess fat from the shop's cuts of meat to make soap and candles to sell at the shop's pop-up market. Waste not, want not, we guess? Diaz explained to DNA Info that the idea  came from all the excess fat that the shop...

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