This past weekend I ventured over the Williamsburg bridge for brunch at Marlow & Sons. My friend and I shared a couple dishes that included an amazing boudin sausage—possibly my favorite part of the meal (and yes, I did have bacon). Afterwards we stopped into Marlow & Daughters to check out the butcher shop where this wonderful sausage came from. Scott Bridi, manager and charcutier (and dining partner), was kind enough to give us a tour. See all photos here.
The place was packed and meat case close to empty. Scott was busy cranking out lamb sausages. Eventually there was a lull & the meat case was replenished before the shot above was taken. I was then introduced to the various charcuterie available—smoked meats, fresh sausages, patés, terrines. There is a lot of thought and care in the preparation of these items. Wine and fresh herbs are often used “to create the balance of a well composed dish,” according to Bridi. We of course had to see for ourselves… we sampled duck rillettes, pork rillettes, a Sunset Park taco-inspired pig head terrine, and sweet sopressata. Like the boudin at brunch, I could certainly eat any of these as a meal by itself. Another wonderful thing about the prepared foods is that it gives the shop an opportunity to make use of the whole animal.
Marlow & Daughters does whole animal butchering and they source their animals very locally. Their beef is from 3 farms in upstate NY. Pork comes from EcoFriendly Foods in VA as well as farms upstate including Flying Pigs. The lamb is from Elysian Fields Farm in PA. Duck and rabbit are from a farm in New Paltz. Meat isn’t all that they get locally. Fresh veggies come from Guy Jones’ upstate farm and their beans come from Cayuga Pure Organics in Ithaca. A number of groceries are sourced even closer to home: popsicles from Brooklyn Flea regulars People’s Pops, Williamsburg’s own Mast Brothers Chocolate, and Marlow & Sons’ house-made ice cream, granola, marmalade and hazelnut butter (to name a few).
This is truly your local neighborhood butcher shop… and if it’s not exactly local to you, it’s worth it to go out of your way. These guys aren’t just chopping up meat. They can tell you what cut to use and the best way to prepare it. There is a flexibility and a trust between the staff of M&D and their customers. Talk to Scott, TJ or Andrew who can offer suggestions on easy, delicious dishes based on what’s available. Coming from the kitchens of Gramercy Tavern, craft, and Momofuku—these guys know how to fucking cook. So take advantage of that knowledge when planning your next meal. And don’t forget:
P.S.M&D will soon be selling barbecue packages… Get your grills ready! (Talking to you, Rosa.) If you can’t grill, their eponymous pork sausage will be available at Summer Stage this year.
Originally posted 2010-04-27 11:22:00. Republished by Blog Post Promoter