To the Meat Hook on Frost Avenue. That was the plan all along. And there's lots of stories reflecting on the new space this week and on people's relationships to the kitchen's classes and store (see Erway, Cathy, NYPost.).
But I'd like to eulogize the old space for a moment. Sure it was cramped and classes huddled in a 
semicircle near the register for everything from knife skills to pig butchering, but it was cozy, the staff was enthusiastic, and the store almost single-handedly fomented the foodie revolution in North Brooklyn. Ever wonder why there are so many cooking contests and takedowns in Williamsburg and Greenpoint? Much of it came from support by the Brooklyn Kitchen. But they grew fast and needed to expand. As Harry Rosenblum said late last year, "We're chasing a dream". The new space is beginning to come into its shape, with grains to make beer, chocolate, beans, and other produce, a whole range of butchered meat for sale, and of course, cookware. Good luck Harry, Taylor and Tom. See you at the Meat Hook.
semicircle near the register for everything from knife skills to pig butchering, but it was cozy, the staff was enthusiastic, and the store almost single-handedly fomented the foodie revolution in North Brooklyn. Ever wonder why there are so many cooking contests and takedowns in Williamsburg and Greenpoint? Much of it came from support by the Brooklyn Kitchen. But they grew fast and needed to expand. As Harry Rosenblum said late last year, "We're chasing a dream". The new space is beginning to come into its shape, with grains to make beer, chocolate, beans, and other produce, a whole range of butchered meat for sale, and of course, cookware. Good luck Harry, Taylor and Tom. See you at the Meat Hook.
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