Uncouth Vermouth

Uncouth Vermouth believes in transparency and commitment to sustainability. All ingredients are either foraged from untouched areas, or purchased from a farm that does not succomb to modification and is preferably non-profit. Farmers, not grocery stores. The middle of the woods, not Prospect Park. Your closest source isn't always your best source, but if you're willing to do your homework you can create a delicious, locally-sourced vermouth without a drop of sugar, no additives and/or preservatives. Seasonal ingredients produce seasonal flavors to pair with our isochronal meals.

Lot 2

Tax Lot 2 is a parcel of land located on Block 886 in Brooklyn, New York. It also happens to be a place that serves delicious food.

Lot 2 is located at, 687 6th Avenue, Brooklyn, NY 11215


Fleisher's Grass-Fed Organic Meats

Heritage & Legacy

Fleisher’s Meats carries premium products from local farmers who have raised their animals on a primarily grass-based diet or organically-raised. These animals live natural stress-free lives and are not treated with antibiotics, hormones or fed animal-by-products and therefore produce healthy, great-tasting meat, milk and eggs. We consider ourselves partners with farmers who share our standards and practices.

Runner & Stone

Runner & Stone is a seasonal, New American bakery and restaurant in the Gowanus neighborhood of Brooklyn. They will be opening a new -first- brick and mortar store in late summer/early fall where you be able to find house made breads and pastries, as well as delicious food and wine.  Currently Runner & Stone can be found at the New Amsterdam Market, Fort Greene Flea, and Williamsburg's Smorgasburg and Brooklyn Flea markets.

Watty & Meg

Sosie Hublitz founded Watty and Meg in Cobble Hill, Brooklyn to be a neighborhood restaurant, and that's just what it's become, drawing a crowd of regulars, some of them three or four times a week. The kitchen combines French technique with local, seasonal ingredients—chef John Glowaki, a Charlie Palmer alum, lives near the Union Square Greenmarket, where he sources much of the restaurant's local produce, cage-free poultry, grass-fed beef and wild fish.

Tini Wine Bar Café

This is a neighborhood joint that serves food fresh from the local community with love and care. The recent addition of Red Hook eggs (whose deep orange yolks urban chicken farmer Declan Walsh bragged about—rightly—at a recent Slow U seminar) makes their weekend brunches even more of a draw. They source their ingredients very locally using Added Value Farm in Red Hook for their seasonal produce. And, they serve beer from Dogfish Head and cider from Warwick Valley, NY.


(718) 855 - 4206

414 Van Brunt Street Brooklyn, NY 11231


Stinky Bklyn

Stinky Bklyn is a purveyor of cheeses, cured meats, and an eclectic assortment of packaged food products. They offer quite a few farmstead and artisanal cheeses from the Bronson Hill Creamery, Sprout Creek Farm, Northland Sheep Dairy, and other local producers. Milk and other dairy products are from Evans Farm House Dairy. Salvatore, a well-known Brooklyn processor, supplies ricotta, and yogurt is from an Icelandic recipe made in Queens by Siggis.

Rose Water

Open since 2000, Rose Water was "slow" long before it was in, and long before Park Slope became a foodie destination.

Meat Hook, The

The Meat Hook, snuggled in at the back of The Brooklyn Kitchen in Williamsburg, offers responsible carnivores meat from regionally, humanely and sustainably raised livestock. It's easy to spot The Brooklyn Kitchen as you walk along Frost St—a life-sized statue of a steer stands outside the front door.


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