Brooklyn Brine: The Feed first look

The Brooklyn pickle makers unveil their first retail shop

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  • Photograph: Jakob N. Layman

    Shamus Jones at Brooklyn Brine

  • Photograph: Jakob N. Layman

    Brooklyn Brine

  • Photograph: Jakob N. Layman

    Brooklyn Brine

  • Photograph: Jakob N. Layman

    Brooklyn Brine

Photograph: Jakob N. Layman

Shamus Jones at Brooklyn Brine

Chef-turned-pickle-maker Shamus Jones burst onto the locavore brining scene in 2009, with inspired flavor combos including lavender asparagus, chipotle carrots and fennel beets. The esteemed full-sour fanatic opened the first Brooklyn Brine retail shop on June 15, featuring windows into the company’s 2,300-square-foot factory in back, as well as tours available daily. Here, you’ll find the full line of preserved seasonal veggies—including the TONY-approved Whiskey Sour Pickles and a spicy cuke spiked with Dogfish Head’s 60 Minute IPA—plus store-exclusive offerings, such as Chinese-five-spice ramps. Jones also showcases limited-edition jars of pickles fermented in white-oak bourbon barrels, which lend hints of vanilla and woody tannin to the brined produce, from Finger Lakes Distilling. At the end of July, he will kick off cooking classes, such as one on jasmine kombucha pickles, around the spot’s red-oak communal table. 574 President St between Third and Fourth Aves, Gowanus, Brooklyn (347-223-4345)


 


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