Login
Follow@tastingtable
General Search
Recipes Search
Drinks Search
CHEFS' RECIPES
LOCAL PICKS
NATIONAL PICKS
SOUS CHEF SERIES
THE MODERN PANTRY
«
BACK TO ARTICLE
Fridge Files: Mile End
1 of 10
Rae Bernamoff in her Brooklyn kitchen. Clean white tiling, recycled materials and custom wood-work echo the look of Mile End Deli and the new Mile End Sandwich. The couple worked with
William Mowat of Associated Fabrication
to build their home kitchen and their two restaurants.
Pin It
Fridge Files: Mile End
2 of 10
The fridge is filled with snacks from other Brooklyn artisans whose owners the couple count as friends, including Red Hook Winery, Sixpoint Brewery and Bark Hot Dogs.
Pin It
Fridge Files: Mile End
3 of 10
Stumptown cold-brew
and
Morris Kitchen
Ginger Syrup stand at the ready.
Pin It
Fridge Files: Mile End
4 of 10
A stack of chocolate bars is topped with a salted bar from
Mast Brothers Chocolate.
Pin It
Fridge Files: Mile End
5 of 10
A brown paper bag is filled with Canadian candy--friends help smuggle it over the border.
Pin It
Fridge Files: Mile End
6 of 10
Rae favors Forever Nuts tea (black, no milk) from the Montreal-based company
David's Tea
. Handily, the company has opened two stores in New York. Jess Binkley, a line cook at Mile End Deli, makes the
Binx Goods vanilla extract.
Pin It
Fridge Files: Mile End
7 of 10
A tagine from a relative's recent trip to Morocco nestles with a stock of potatoes and onions (crucial hash ingredients).
Pin It
Fridge Files: Mile End
8 of 10
Noah perfected his Montreal-style smoked meat technique while he was in school at Brooklyn Law. Now, you can pick up a pound at the Boerum Hill or new Noho location.
Pin It
Fridge Files: Mile End
9 of 10
Rae has a small collection of Japanese pottery, along with this nifty table-top hibachi grill. In good weather, the couple likes to BBQ on their terrace.
Pin It
Fridge Files: Mile End
10 of 10
Eggs, onions, potatoes and smoked meat combine to make one hearty hash. We happily eat it for any meal.
Click here for the recipe.
Pin It