july 12 2013
Made in Brooklyn
Brooklyn,the trendy NY borough is standing out gradually as a creative crucible
and also breaks drastically with the archi-consumerist codes of Manhattan and America at large, in the manner Portland, which appears to be the trendy capital of the United States. In fact, it appears as though the ‘Made in Brooklyn’ label has became quite the popular trademark!
Here we give a brief overview of the best brands, the products and the places that caught our eye…
The first of which being the melted chocolate, from the heart of Brooklyn, made by the very well-publicised Mast Brothers: wrapped in colourful paper, they are not only lessons in graphic design but also revisit beans and cocoa flavours never seen before – almond and sea salt, cranberry, Brooklyn Blend, pure origin of Papua New Guinea…there is something here for everyone.
Designed by Adrienne Wong, the graphic identity of the organic food shop-caterer Radish illustrates perfectly the philosophy of the founders of Amy Marks and Laura DeRemer: which is to work exclusively with local producers to return to the roots of the agriculture, cooking seasonal vegetables. For them, there’s nothing like a lush bunch of leafy radishes, arranged in a straight line like in old herb gardens. Perfectly trendy in the heart of Williamsburg.
A purely retro-Brooklyn approach that we find, reflected in the identity of the new Wythe Hotel where a fox straight out of a fairy tale for children dances across the menu and the logo of Reynard restaurant.
What’s more, the wallpaper was designed by Dan Funderburgh – who imagined them as a fresco monochrome period representing the industrial life in Brooklyn – which was printed in part by Flavor Paper,
Buoyed by the success of Marlow & Sons, restaurateur Andrew Tarlow has decided to return to Brooklyn with Achilles Heel, a bar inspired by the spirit of the late nineteenth century docks. In this timeless space with its varnished mahogany bar and thick polished floors, one should order a rum based cocktail, or a glass of biodynamic wine which is accompanied, throughout the day, with handmade croissants and homemade scones, pâté, rillettes and sardines without forgetting the traditional thick clam soup (Chowder). Guaranteed to leave with sea legs!
180 West Street, Brooklyn
Since the 80s the Elsens family, originally from South Dakota have made homemade pies. Now living in Brooklyn, the two sisters have resumed making them by hand. In an old brick house, with original wooden floors and repainted walls, they cook out of an open kitchen a dozen of sweet and salted pies varieties using the recipes of their grandmother. You have to choose between the salted butter caramel one, the strawberry and balsamic one, the dark chocolate one , the cream and oatmeal one…to eat them either on site or to take full at home. In the shop, they also sell homemade bread made from an original egg based recipe and homemade breakfasts. All ingredients are organic and come from local markets and neighboring farms.
439 3rd Ave Brooklyn, NY 11215, USA
Breathtaking views from this rooftop farm, of NYC, just ahead. That’s in Brooklyn that the first urban farm in the U.S. has been commercialized. Tons of vegetables grow and nearly 80,000 bees have it made their home. The farm became profitable thanks to the support of neighbors, the community and Annie Novak connecting people to each other through their love for food. She helps and advice neighbors to environmentally friendly plant on their roofs to keep crops warm in winter and cool in summer.
44 Eagle St New York, NY 11222, USA
Built in 2010, in Long Island. the Brooklyn Farm has become one of the largest urban farms. Growing vegetables, fruits, and flowers as well as bees and chickens. They sell their crop in neighboring markets such as Roberta’s in Bushwick every Sunday afternoon. A unique bamboo protection system is used against the wind. They also host a number activities for kids during the summer to raise awareness. A development program for other urban farms in NYC has been settled.
37-18 Northern Blvd New York, NY 11101, USA
Karen Mordechai, food photographer, created this organization a year ago in a Brooklyn loft with a view of Manhattan. Cooking classes of around fifteen persons are organized with local chefs. Then dinners held after classes. The ingredients are organic, bio, fresh from the nearby market. A culinary experience.
Floral and landscape studio based in Brooklyn. Its name comes from a farm in Rockland, Delaware where Taylor, the owner grew up. She has partnered with The Sporting Project, a New York-Paris-based organization that develops the link between NY and Paris through food, art and well-being by organising events between Paris and NYC. A more comprehensive approach that combines art, scenography, and editorial with respect for nature and its elements.