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Taken aback by the lack of quality cheese alternatives, devoted vegan Michaela Grob decided to take matters into her own hands. The then sales executive enrolled in training under raw-food chef Matthew Kenney, getting schooled on how to replicate the spectrum of tangy and sharp flavors present in cow’s-milk cheeses using only nuts and nut milks. At her Prospect Heights walk-in, Grob offers homespun wares, including a macadamia-based “brie” and cashew-built “mozzarella.” The dairy-free curds form the base for sandwiches (grilled cheese, pesto caprese), which can be taken out or enjoyed at stools along a butcher-block counter.
820 Washington Ave
|Cross street:||between St. Johns and Lincoln Pls|
|Transport:||Subway: 2, 3 to Eastern Pkwy–Brooklyn Museum|
|Price:||Average main course: $12.|
|Opening hours:||Tue-Fri 11:30am-8pm; Sat 10am-8pm; Sun 10am-6pm|
|Do you own this business?|