Brooklyn Has an Artisanal Porridge Shop Now

[n2doc]

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What do the hipsters in Brooklyn eat when not dining in total silence? Artisanal, gluten-free, non-GMO gruel at a pop-up shop. Fucked in Park Slope discovers the Brooklyn Porridge Co. — whose name sounds like it comes straight from the Brooklyn Brooklyn Company Company business idea generator — describes itself as specializing in "porridge made from a variety of ancient, global, and gluten-free grains." A bowl of porridge (with two free toppings) starts at seven dollars. Groovy.

Customers can order from a menu of pre-designed, mostly savory porridge bowls like the Truffled Heart with shaved parmesan, artichoke hearts, and white truffle oil and the Portobello & Pesto which includes roasted red pepper, caramelized onion, grilled portobello, and basil pesto. For the more adventurous, there's a "design your own bowl" option where porridges made from velvet amaranth or creamy grits can be blended with add-ins like maple-bourbon ham, chia seeds, and salted dark chocolate. Don't feel like porridge? There's also a menu of dairy-free, gluten-free "Belgian Waffletwists," a trademarked name for sandwiches built on Belgian waffles.

The high-end gruel shop joins other Brooklyn specialty shops like an artisanal mayonnaise shop which opened back in 2011. Micro-focused dining is also something of a trend right now in New York City, with restaurants like the potato-focused Potatopia, the 24-hour biscuit purveyors Empire Biscuit, and the improbable chicken nugget-focused Nugget Spot all opening in the past few months.

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http://eater.com/archives/2013/12/11/brooklyn-has-an-artisinal-porridge-restaurant-now.php

[hlthe2b]

1. Fascinating.... You really can find anything in NYC

I'd eat there... (except that would take up my carb allotment for the month--LOL)

[Berlum]

2. "May I have some more gruel, sir?" - Oliver T.

"Hell no, you smelly little prole. Sit down and STFU. Pull yourself up by your own freakin empty spoon. Sneer." - Fagin (R)

[jsr]

3. The ultimate in artisanal for the anal hipster

[HappyMe]

4. I had a sad,

but that mention of biscuits perked me right back up.

No porridge for me, thanks.

[bettyellen]

6. me too, LOL. Must find that place.

[winter is coming]

5. Upselling oatmeal.

[Jenoch]

7. I don't see how they can sell enough porridge

to pay rent and payroll not to mention a profit.

[MineralMan]

8. I used to serve a multi-grain main course from time

to time. It wasn't gluten free, but was very substantial, with wheat, barley, and other grains cooked whole, and included vegetables and a bit of meat of various kinds, based on what was left in the fridge. I didn't call it porridge, though. It was gruel. I called it that, and served it successfully to family and guests many times. Very filling and good for you.

I haven't made it for years, though.

[surrealAmerican]

9. If they called it polenta, grits, or pilaf ...

... this wouldn't sound so strange.