Talking Points: Brooklyn Kitchen Labs/The Meat Hook

Is it a school? A meat market? An eatery? Answer: Yes.

View Comments (
)
|
Email
|
Print

    NEWSLETTERS

    TK
    John Niedermeyer/Flickr Creative Commons 2.0
    Tom Mylan gets piggy with it at a pork-butchering class at Brooklyn Kitchen.

    Brooklyn Kitchen Labs – a sort of 92 Street Y for serious home cooks, offering up classes in everything from hands-on butchering to lectures from notable food artisans – debuts this week out of a 7,000-square-foot ex-furniture showroom in North Williamsburg. It comes to you from Taylor Erkkinen and Harry Rosenblum, the people behind Williamsburg cookery-tools shop and know-how purveyor The Brooklyn Kitchen.

    Attached to it is The Meat Hook, a shop selling cured, artisanal and prepared meats, semi-fancypants takeout and a tightly curated selection of dried goods. It’s the brain child of – who else? – rockstar butcher Tom Mylan, formerly of the neighborhood’s Marlow & Sons.

    Based on prices quoted by Grub Street, this stuff is entirely affordable: “Demos, such as kombucha brewing, will cost $40, and hands-on classes like knife skills, sausage-making, and cake decorating will start at $75.” You can learn the same stuff at the ICE or the Astor Center, but at twice the price and without the grizzled-hipster cachet of the Lorimer Street G stop. You may want to start growing your lumberjack beard now.

    Copious details and a slideshow at Grub Street.

    The Brooklyn Kitchen Labs and the Meat Hook, 100 Frost St., nr. Leonard St., Williamsburg; 718-349-5033