All posts tagged: brooklyn

All Soup-ed Up

A brisk day, a sweater and a big scarf, and a bowl of hot, delicious soup—just some of ingredients for a perfect fall day. While we may not be able to control the weather, we’ve got the most important part: Soup! Our neighborhood-famous soup is finally back, and our new Head Chef, Andrew Werblin, is excited to bring his recipes to your table. Look forward to classics like chicken noodle and French onion to ward off the cold. You’re sure to add some new favorites to your list, though, like spicy and sour chicken tom kha gai, or a hearty West African peanut stew!

Don’t forget to keep your soup card handy, of course—ten stamps will earn you a free soup, which could be just the pick-me-up you need as the days get longer. Ask your cashier for a card today!

Carla Bueno-SandersAll Soup-ed Up
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In Through The Oat Door

How to survive the 2019 Oatly, oat milk, shortage.

Oatly, the oat milk brand, is in high demand, and finding this popular new milk substitute in NYC has just gotten harder! While we may have been one of the early adopters of this fantastic beverage, it has become so popular that the supplier just can’t keep up! Not to worry though, we also stock Elmhurst Milked Oats! Made with whole grain oats, cane sugar, filtered water and a touch of sea salt, Elmhurst is a great brand making some delicious dairy alternatives. Of course, if you’re feeling really adventurous you can try making your own oat milk, with this simple recipe:


1 c Steel Cut Oats
6 c Filtered Water
1 tsp Date Syrup
1 pinch Sea Salt

Tools required:

Nut milk strainer (You can substitute Cheesecloth or a Cold Brew Bag)
Fine mesh strainer

Soak the oats overnight in two cups of filtered water. Strain the oats through a mesh strainer, and place them into your blender. Add 4 cups of filtered water to the oats, and purée the mixture as much as possible. Pour the contents of the blender into a nut milk strainer, brew bag, or over several layers of cheesecloth. Be careful to reserve as much liquid as possible whilst straining out the oat pulp over a large bowl or pitcher. Once the oat solids are removed, pour the liquid back into the blender and add the date syrup and sea salt. Blend to incorporate, and use as desired. At this stage, you can add other flavors and sweeteners to the oatmilk. Some like to add turmeric, chocolate, vanilla, and even chocolate.

Angela GelsoIn Through The Oat Door
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Thanksgiving Holiday Hours

Getting Your Turkeys in a Row

The holidays are our favorite time of year at the Greene Grape. We love playing a part in all of our customers’ celebrations, and doing what we do best: food. As you’re getting your ducks (and turkeys, chickens, etc.) in a row for Thanksgiving, please keep in mind our revised hours for the holiday:

Thanksgiving, Thursday 11/23

Annex: 8AM – 1PM
Provisions: 8AM-2PM
Scoops & Sweets: CLOSED
Wine & Spirits: 10AM – 3PM

Whether you’re a seasoned chef or a first time turkey roaster, you may find yourself overwhelmed when planning your holiday menu. We’ll be open until the early afternoon on Thursday to help you cover any last minute bases. We’ll have pies, sides, and that one stick of butter or onion even the best of us can forget. If you find yourself struggling with any more questions, like “How do I select wines for my meal?” or “How do I even cook this turkey?”, our FAQ page can help you out! We hope you have a very happy holiday, Fort Greene!

Mike FunkThanksgiving Holiday Hours
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Supporting Local Farms… from Afar!

With Earth Day around the corner, we have been taking stock of our environmental impact. The most basic way to make sure our carbon footprint stays low is to support local farms businesses whenever possible. But in order to provide pantry staples year round, we sometimes need to go outside of that 250 mile radius. Let’s look at two staples, rice and beans, and consider how companies we source from can keep us committed to supporting small and sustainable farms!


We carry many varieties of Rancho Gordo beans. While they travel from California to get to us, the company’s commitment to growing heirloom beans and working with local growers is without comparison.

Heirloom varieties are important for preserving genetic diversity and they also remind us that our food doesn’t have to look uniform! The Rancho Gordo-Xoxoc Project creates a market for small farms in Mexico to grow heirloom beans indigenous to their areas. These beans also taste amazing! You’ll find a creaminess and earthiness in each bag that is impossible to replicate out of a can.


Lotus Foods brings us rice from afar in order to support small and family farms in areas of the world where rice as a commodity crop leads to overproduction and damages local environments and economies.

By providing market incentives for small sustainable farms in these regions, Lotus Foods creates a system that encourages environmentally friendly growing practices. The heirloom varieties of rice that we carry come from Indonesia and China. Volcano Rice has a dark color that reflects the high concentration of minerals such as magnesium and zinc, found in the volcanic soils where it grows. Forbidden Rice comes from a farm that uses a System of Rice Intensification that reduces water use while boosting production.


So try out an heirloom bean or two, marvel at their colorful complexity, enjoy a bowl of Volcanic Rice and stay tuned for more info on our sustainable buying practices. It’s not always easy being green, but we’re getting there one bite at a time!


Read more about Rancho Gordo here

Read more about Lotus Foods here 

Greene GrapeSupporting Local Farms… from Afar!
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Holy Spanish Mackerel!

We spotted these beauties in the fish case today and asked Jake about them.  He says Spanish Mackerel is great served raw or marinated with a little rice vinegar.  A simple cooking method is to broil filets skin side up until skin is crispy and then serve with rice and greens.  Sounds like a fun Friday night cooking project!

Greene GrapeHoly Spanish Mackerel!
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Caviar Pre-Order Now Available

This year we’re thrilled to offer pre-orders of caviar from Piscifactoria de Sierra Nevada, a specialized fishery in Andalusia, Spain, that has developed innovative techniques for raising Sturgeon in their natural habitat to ensure the longevity and quality of the fish and their prized roe.

Our catering department can also prepare a complete caviar presentation as a festive centerpiece for your special celebration including creme fraiche, deviled eggs, Samaki smoked salmon, red onion brunoise, capers, Storye Bread toast points, water wheel crackers, and crudite of endive and cucumber.

To order, please call us at (718) 233-2700 or order online here.

Greene GrapeCaviar Pre-Order Now Available
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Take 4 for the Fourth!

Give 3 cheers for the red, white and bubbly!  In celebration of the upcoming 4th of July holiday next week, through next Tuesday you can choose any 4 wines and take 10{0886acb4f5be58b49bf4e022446f4168c3918f2aad77c1481cecb92c8f2156f3} off the regular price.   And don’t forget about our regular 15{0886acb4f5be58b49bf4e022446f4168c3918f2aad77c1481cecb92c8f2156f3} case discount on 12 bottles or more.

Join us Friday, July 1st from 6-8 pm and Saturday, July 2nd from 5-7 pm when we’ll showcase American wines including these store favorites:

BOE Social Club White 2009 ($13.25)

Sourced from both the Finger Lakes and Long Island and then vinified in Brooklyn, this is the best vintage yet of this perennial store favorite.

Kung Fu Girl Riesling 2010 ($15.25)

Every vintage of this great value riesling from Washington State is highly anticipated and then quickly sells out.  Peachy goodness and refreshing citrus zest.

Wyatt Cabernet Sauvignon 2009 ($14.00)

Affordable Cali Cab at its best.  A structured, full and juicy red with subtle tannins.

Gruet Brut Rose NV ($17.50)

This sparkling rose from New Mexico periodically goes missing due to its popularity.  It arrives back in stock just in time for the holiday weekend.

Greene GrapeTake 4 for the Fourth!
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Raise a Glass to Baked!

Tonight, Tuesday Nov. 16 from 5:30pm to 7:30pm at the wine store at 765 Fulton, we’re pouring some sweet sparkling wine as an aperitif to a book signing by Baked, the Red Hook bakery that supplies us with our wonderful brownies, peanut butter krispy bars, cupcakes and granola!

Stop in and sample our Musva Moscotel sparkling wine and then walk across the street to Greenlight Books where you’ll be able to sample desserts from Baked and hear from the authors Matt and Renato about their new book, Baked Explorations.

Greene GrapeRaise a Glass to Baked!
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New York Cork Club April Selections

Our April selections for the New York Cork Club have been posted and are on their way to Cork Club members. The New York Cork Club is our monthly wine club exclusively featuring New York State wines. Each month members receive 2 wines chosen by New York wine guru Lenn Thompson. This month, Lenn selected two whites that compare and contrast very well.

First up Keuka Lake Vineyards’s Reserve Vignoles 2007. Sold out at the winery, Lenn got the last case available. Vignoles is a hybrid grape used in late harvest and dessert wines. Lenn’s tasting notes find the nose “rich and fruity with intense ripe (almost over-ripe) pear aromas mingling with those of musk melon and peach skin” with a medium to full-bodied palate that is similarly ripe and intense. We’d add that it had pineapple notes, which are typical of this variety.

Lenn also got his hands on an advance case of Raphael Vineyards’s Naturale 2008. Made with wild yeasts and unfined and unfiltered, this represents Raphael’s winemaker’s first foray into natural winemaking. Lenn found it to be complex and intricate with aromas of ripe Gala apples, apple blossom, roasted nuts, sweet herbs, lemon zest and toasty yeast. We tried the Naturale 2008 with fava bean puree and it was delicious. The crispness of the wine counters the creaminess of the puree and the herbal notes of the wine complemented the freshness of the fava beans.

For Lenn’s detailed descriptions of the wines and his tasting notes, click here.

Greene GrapeNew York Cork Club April Selections
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