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Brooklyn’s New Culinary Movement - NYTimes.com
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Brooklyn’s New Culinary Movement
TO get the slightly battered convection oven for their new Brooklyn chocolate factory, Rick and Michael Mast traded 250 chocolate bars.
The chocolate is as good as legal tender for Andrew Tarlow and Mark Firth, owners of Marlow & Sons, the restaurant and specialty shop that bartered away the oven. “We can’t keep it in stock,” Mr. Tarlow said. “It sells better than anything else.”
About two years ago the Masts were trading truffles for beers at a local bar. Now Mast Brothers Chocolate has a national following as one of the few producers in the country, and the only one in the city, to make chocolate by hand from cacao beans they’ve roasted, in that oven. These days, with a kitchen and a bit of ambition, you can start to make a name for yourself in Brooklyn. The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it.
These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.
Rick Mast, 32, said he and his brother were initially attracted to the borough because it was cheaper than Manhattan. “But now I think the real draw is the creativity,” he said. “In Brooklyn, to be into food is do it yourself, to get your hands dirty, to roll up your sleeves. You want to peek in the kitchen in the back, as opposed to being served in ...
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