Local Products to Look for at the New Brooklyn Whole Foods

Here at Restaurant Girl, we tend to obsess about great New York restaurants.  Not grocery stores and certainly not Whole Foods, a massive chain with interchangeable shops all throughout the U.S.  But the recently opened Gowanus outpost of Whole Foods is shaping up to be Brooklyn’s own little version of Eataly… except that instead of Italian imports, the concentration is on hyper-local, artisanally produced goods.  From the freshly baked pies from Four and Twenty Blackbirds to the heat-and-eat pizzas from Roberta’s, here are a few brands to look for at Brooklyn’s borough-backing branch of Whole Foods.

Four and Twenty Blackbirds: You’ll still have to travel to Gowanus to get a slice of Melissa and Emily Olsen’s infamous pies (the delicious subjects of their popular new cookbook), but at least now you’ll have another alternative when their dedicated storefront inevitably sells out. Look for insanely good pies (sold whole) in the bakery section, like Cranberry Sage, Lemon Chess and their best-selling Salted Caramel Apple, and slices of Black Bottom Oat and Chocolate Malted Pecan in the spacious rooftop restaurant.

Roberta’s: It’s a bit of a slog to have to travel all the way out to Roberta’s in the heart of industrial Bushwick, and you’re pretty much guaranteed to have to wait for a table once you get there.  Which is why it’s not surprising that Whole Foods sold out of their brand new frozen pizza line on opening day; because somehow, their thin-crusted margarita pies are even tastier when enjoyed from the comfort of your own couch.

Brooklyn Cured: Owner Scott Bridi describes his Breakfast Links as “Jimmy Dean meets James Beard,” and it’s an equally fitting portrayal of his business.  The Brooklyn native and Gramercy Tavern alum draws inspiration from traditional Italian salumerias and Jewish delicatessens, resulting in lovingly handcrafted charcuterie like Duck Fennel Sausage, Honey-brined Pastrami, Smoked Beef Kielbasa and artisanal New York-style Hot Dogs.

Runner and Stone: We’ve been known to construct our meals entirely out of bread at this year-old Gowanus restaurant, and believe us, we’re not the only ones.  That’s because co-owner Peter Endriss used to be the head baker at Per Se, and his Rye Ciabatta, Anise Fig Loaves, Sesame Semolina and Bolzano Miche (all of which can now be found in the bakery section of Whole Foods) are some of the best excuses for carb-loading in the borough.

Yuji Ramen: Smorgasburg Vendor Yuji Ramen was originally invited to do a month-long pop-up at the Bowery location of Whole Foods.  But his inventive Tokyo-style Mazemen (brothless ramen) proved to be so popular that he was asked to open a permanent restaurant in the Brooklyn store. And you might want to prioritize a visit to the eatery before you start shopping because hearty bowls of Bacon & Egg, Salmon & Cheese, Miso Roasted Vegetable and Spicy Tuna Ramen will effectively fortify you, so you don’t succumb to any rash impulse buys.

The Roof: In addition to eventually supporting a self-sustaining garden, the roof of Whole Foods also houses an expansive restaurant, with a menu that reads as a veritable Who’s Who of local purveyors.  You can order a Pickle Plate from Brooklyn Brine, Pork Ribs glazed with Sweet Action Ale from Sixpoint Brewery, Brooklyn Cured Hot Dogs with Mama O’s Kimchi and Sriracha Aioli from Empire Mayonnaise, and Sodas from Morris Kitchen and Brooklyn Seltzer Boys.