Here’s the scenario: You’re headed home after a long day at work and thinking about dinner. There’s a spot on the way that has both a butcher counter and a bar. The idea of ordering a pork loin and having a glass of wine while the butcher trusses it up causes the corners of your mouth to rise a bit. But does this magical place exist? It does in Brooklyn.
In Clinton Hill, the spot is Mekelburg’s. In Greenpoint, if you want fish instead of meat, there’s Greenpoint Fish & Lobster. In Williamsburg, Max and Eli Sussman just turned their Middle Eastern pop-up Samesa into a full-service restaurant complete with market area, and a short walk from there Lella Alimenteri serves coffee and piadine alongside Italian grocery staples. And in Gowanus, the trend continues at A&E Supply Co., slated to open later this month first for coffee service followed by a sustainable, local butcher and cheese counter then the restaurant and bar.
While convenience is what the customer finds at these all-in-one businesses, for the owners, being something for everyone is a necessity in an increasingly expensive city.
“You need to find the most amount of viability that you can have,” said Alicia Mekelburg, co-owner of Mekelburg’s. “A marketplace brings in the foot traffic. People always need eggs or milk and here you can do that and get a sandwich or have a couple of beers.” (more…)
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