Tuesday, May 29, 2012

"Excellent knishes!" - Flo Fabricant

The NY Times is gettin' hep to the knishin' going down these parts! Rumor has it that as Mz. Fabricant left Malt and Mold, she muttered "Party time!" as she got into her Gremlin. Bolding is mine....


Brews and Bites Off the Usual Track

Fred R. Conrad/The New York Times

Suppose you are deep downtown, where Canal Street and the Lower East Side disappear into blocks of apartments past Seward Park, and you crave a beer. No, not just a Corona, but maybe something artisanal, like Ithaca Beer, from upstate. Kevin M. Heald’s smartly tailored little shop, Malt & Mold, is there to help. With his beard and hat, Mr. Heald (shown), 43, looks every bit the monger of cheese and beer he calls himself. He has assembled about 50 craft beers, mostly domestic, and a well-curated assortment of cheeses, also artisanal and American, along with some imports like taleggio. Pickles and chocolates from Brooklyn, yogurts, vinegars, crackers and cured meats line the shelves and display cases. For now, the beers are in bottles and cans; eight tap lines, and growlers in various sizes, await a state permit. The shop may be out of the way, but it is the only local retailer for the excellent sweet and savory knishes from Knishery NYC, a new company; for salami by Charlito’s Cocina, of St. Louis; and for ice cream from the Bent Spoon, of Princeton, N.J., which shares the freezer with Blue Marble, Adirondack and Van Leeuwen.
Malt & Mold, 221 East Broadway (Clinton Street), (646) 238-0272, maltandmold.com. Knishes are $4 for savory, $3 for sweet; Charlito’s Cocina dry salami is $15.50 for a six-ounce piece, and Bent Spoon ice cream is $9 for an 18-ounce container.

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