Today’s NY Times has an article on the local food movement in Brooklyn. We were mentioned for, among other things, featuring fresh-caught fluke and striped bass from Rob Fischman, our fish man (honestly when we first saw his resume we thought it was a joke). Look for his fresh catch starting up again in spring.

Other local products we carry include Salvatore Brooklyn ricotta cheese, made by Betsy Devine and and Rachel Mark (who used to work at The Greene Grape wine store – small world!) and McClure’s pickles. If you were in the store last weekend, you tasted caramelized onions by Plan B, local condiment producers and Fine & Raw chocolates, described by the Times as “a velvety, complex chocolate made with unroasted cocoa beans.”

There are many other unsung local heroes dotting our cases and shelves ready for you to discover them. Jada’s making mozzarella daily, our butcher’s casing his own sausage recipes and curing lamb bacon and Daniel’s making soup. While taking the local, handmade route takes more time, these foods make sure you’ll savor every moment of your journey.

The Times article also includes an interactive map featuring some photos of our store when we first opened. If you want to be nostalgic (or see how far we’ve come in just a year), click here. Recognize that cute kid in the striped hat? Or the wine store employee holding him!?