Tom Mylan was awfully tight-lipped around fall preview time. The hot sexy married butcher kept his mouth shut regarding the “food-dork megaplex” he’s working on with the folks behind the Brooklyn Kitchen. But there’s some movement o’er in the Borough of Kings. Harry Rosenblum checked in with the Feed to announce an opening date for the Brooklyn Kitchen Labs and the Meat Hook. D-day is November 11, but you can already order your Thanksgiving turkey at the Hook’s way-beta website, the-meathook.com.
While you’re there, sniff around Mylan’s blog. We can’t promise a shirtless butcher centerfold, but we can promise a recipe for 20 gallons of chili…which more or less inspires the same hike in body temp, no?
Related: Hot new culinary jobs: Butchers, baristas and bartenders
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The saying is “it takes a village,” but in New York, it takes a borough to raise a rooftop farm. Last night Roberta’s Pizza called together urban agrarians, locavore enthusiasts and some of Brooklyn’s best artisan purveyors to raise funds in support of a one-acre rooftop farm they’ll break ground for early next year. Read more »
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Brian Halweil,
Darin Bresnitz,
Edible Communities,
Heritage Meats,
Joe Bastianich,
Patrick Martins,
Roberta's Pizza,
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Shane Welch,
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The Meat Hook,
Tom Mylan
Tom Mylan will take up his knives at the Meat Hook.
Though reps from The Brooklyn Kitchen were mum when we approached them with this exact theory a month ago, Brooklyn Based announced today that indeed TBK is in cahoots with superstar butcher Tom Mylan for his forthcoming project, the Meat Hook.
The butcher shop is just one component in a “food-dork megaplex” that will also house TBK’s expanded culinary education center, home-brewing goods and just about every other Brooklyn artisanal amenity your grass-fed heart can handle. Get a Mast Brothers retail shop in there, and it would be like a Plato’s Retreat for locavores.
Interestingly, the reveal is buried in an “ask the butcher” column and isn’t the marquee item. At Brooklyn Based, as at the Feedbag, Josh Ozersky’s tirades on the folly of grass-fed beef take top billing. Sigh.
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