The butcher counter got a nice shout out by Ted Allen on his blog. He writes:
This is either spectacular news for me and my fellow neighborhood foodies, or a harbinger of the end of the world: It is now possible to buy juniper berries in Fort Greene, Brooklyn.
It also is now possible in these parts to speak with a real, live butcher as opposed to a shrink-wrapper/shelf-stocker—a butcher well under the age of 70 who knows about cooking—and to buy from him a gorgeous pork loin roast that still has fat on it. You know, for flavor.
If you’re wondering how Ted’s pork braised with juniper berries turned out, click here for his full post and recipe.
This mention, combined with the New York Daily News article touting Fort Greene as the City’s best neighborhood has us jumping for joy!
Trackbacks
Makin’ Bacon « The Greene Grape
February 18, 2009 at 10:26 am
[...] Meat has been on fire this week and we don’t just mean grilling and searing. First heaps of praise for the old-school butcher stylings of Bryan from Ted Allen no less. Now in his blog post for Mark Bittman’s Bitten blog in yesterday’s NY Times, [...]
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