The Whole Shebang
Brooklynites, we're not saying that the new Whole Foods on Third and 3rd in Gowanus, opening tomorrow, will change your life--but it may come close.
It's about a billion square feet (okay, well, more than 50,000), with all of your shopping needs covered. (A massive cheese counter! Produce as far as the eye can see! Takeout from YUJI Ramen!)
Sure, you could shake your fist at corporate behemoths occupying Brooklyn, but we give the company props for sourcing tons of exclusive products from local artisans. To celebrate, we devised a locavore meal plan built around said goodies.
See you at the NYCutlery knife sharpening station. You know you'll be there.
Note: an asterisk (*) indicates an exclusive product, because we're too lazy to write it out every time.
Breakfast: Dress ACME's salt- and-sugar cured salmon* with a dollop of Blue Hill Farms' savory parsnip yogurt* and a smidge of ISH's orange-and-lemon horseradish. Stack it all on Runner & Stone's rye baguette, usually only sold to nearby restaurants. ("This is the farthest our bread travels in the neighborhood," baker-owner Peter Endriss jokes.)
Lunch: Graze on hard-to-find Keeley's Across the Pond washed-rind raw milk cheese, fennel salami and Spanish chorizo from Chestnut Valley Farms*, Brooklyn Brine's giardiniera pickle blend*, Pie Corps' roasted cauliflower gratin, and arugula from Good Water Farms*, dressed with vinegar (wild fennel, perhaps?) from SOSChefs*.
Dinner: Did you know Roberta's is making frozen pizza? Repeat: ROBERTA'S IS MAKING FROZEN PIZZA. Try pairing their margherita pie* with a plate of rigatoni from Severino*--made with flour from the Hudson Valley's North Country Farms and topped with small-batch Brooklyn Italian Marinara* and a few leaves of Gotham Basil (which will soon be grown in the store's rooftop garden). A scoop of Van Leeuwen's vegan pistachio ice cream* will do for dessert.
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