Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

BKEats

Mekelburg's

Recommended Posts

I just wanted to inform the Egullet world that I opened a restaurant/bar/gourmet and cheese shop in Clinton Hill Brooklyn. We have 16 rotating craft beers and a beautiful wine list. We have been opened since June 14th.

Our website is Mekelburgs.com

We just started our fall menu and will be posting some of the dishes shortly.

Hope to see some of you out here

  • Like 7

Share this post


Link to post
Share on other sites

Hello BK Eats,

 

I had been wondering about your absence from posting here... :-) 

 

Umm, sambal and butter with oysters?  :shock:

Share this post


Link to post
Share on other sites

No more travel to China I guess.

Share this post


Link to post
Share on other sites

Thank you!  

 

So here are a few menu items that we currently have on the menu

 

Meat plate:

 

18928071800_efc893671e_z.jpg

 

 It's a pork belly potato. stuffed with raclette 

 

18855268606_86337b7217_z.jpg

 

inside 

 

18515847653_497d443d3e_z.jpg<a 

 

 

 

 

soft shell crab blast:  So we are transitioning this menu item out but, right now the crabs are perfect.. We will be replacing this with a bbq shrimp po 

18597535879_688d9b9b0d_z.jpg

18689863808_25e14c0938_z.jpg

 

caviar potato the other day:  stuffed with black cod collar.

 

18682853330_d6e596c4de_z.jpg

 

pork belly with melon "hash" ( i know, i was disappointed when i was told it had to be virgin)

 

 

18948847320_4b4961c201_z.jpg

 

Bone marrow:

 

18958952686_84dac8ac8a_z.jpg

 

we carry some really awesome breads.. For example, we have Mazolla's lard and spinach bread everyday.

 

 

18816468718_4aaf793074_z.jpg

 

It's been 130 hour work weeks and despite the time i spend in there, i have forgotten to take photos of the entire place..  

 

18634812520_a1d68b670b_z.jpg

18797520760_04cde620bd_z.jpg

Porchetta sandwich with broccoli rabe and parm:

 

18068970173_9c842187e9_z.jpg

 

Here is a lard bread panzanella salad using the bread from Mazolla. 

19300006371_6e779eb9ba_z.jpg

 

19280065540_22d1328b6b_z.jpg

 

Roasted oysters with sambal butter:

 

roasted oysters:

 

19441533686_a7d32780a1_z.jpg

 

 

a harbison cheese/.. iT's a stinky cow milk cheese from Jasper Hill Vermont.. when it hits the right temp, it becomes spoonable. 

 

19270085256_353640577e_z.jpg

 

 

 

  • Like 9

Share this post


Link to post
Share on other sites

is is a cheese and meat plate that we make.. It has crown finish caves, essex st cheese, prosciutto di parma and then cured meats from crested duck in Pittsburgh.  Love their stuff, especially the lomo right now.. But, they are always sending new things. 


 


 


19093988554_aae8c6a4e8_z.jpg


  • Like 7

Share this post


Link to post
Share on other sites

Salmon tartine on an everything baguette 


 


19980359621_1e04443522.jpg


 


the potato was raclette.. I love this freaking thing. The bacon is double smoked and then we cook it in a broth and press it for a couple of days before crisping it up. 


 


19352521964_eb79d1f1c2.jpg

  • Like 6

Share this post


Link to post
Share on other sites
 


Whitefish salad on everything baguette. 


 


Pickled onions and different recipe for the pickled celery. 


 


20657891515_9913c7cfc8.jpg


 


 


Babka Pain Perdu: Topped with cream and strawberries. 


 


 


20032124593_50a2310ae5.jpg


 


A large assortment of make your own egg sandwiches.. 


 


On this awesome brioche: Bien Cuit croissants and breads.


 


20032122403_2ea7a0940a.jpg


 


20037498573_7d5d87fedf.jpg


 


Crispy Porchetta on an English Muffin topped with sous vide egg and bernaise


 


20470083828_2e3554dee3.jpg


 


20631819486_68a7e4b726.jpg


 


 


20664858731_b957953aa6.jpg


20658062725_400fc7f618.jpg


 


 


The egg monster had a great morning of tasting for quality control:


20470056278_285262dafc.jpg


  • Like 9

Share this post


Link to post
Share on other sites

Warm burrata with broiled maple glazed acorn squash, toasted pumpkin seeds and garlicky bagna cauda, with hints of sage.


 


 


21692432922_bfb5b8e961_z.jpg


 


other fall items on there way.   fall soup and foie gras cookie on it's way. 


 


This is the Italian we are making.. It has mortadella, speck and sopressata. 


 


21600640998_bd0b973af0_z.jpg


 


s cheese we opened two Monday's ago and it was from 7-04-14


 


21352098579_f8f3a741d3_z.jpg


 


 


 


 


Here is one we cracked this Saturday..   


 


21788700245_687ebc5d99_z.jpg


 


21166233734_00419b8367_z.jpg


 


I love scraping the knife in the middle of that beautiful cheese after it's first seeing daylight .. 


 


 


21600905960_246e7229a4_z.jpg


  • Like 10

Share this post


Link to post
Share on other sites

Fall menu is up and rocking:


 


 


21805509238_42c6571b1b_z.jpg


 


 


We also have a Bratt and Weiss for Octoberfest.  They are from Jabi @ Union Pork Store..  Love this man, love his Sausages.. We are adding mustard, pickled cauliflower, pickled onions and saurkraut.  The bread is soooo gooood.. 


 


21806446879_14a0e4e8b2_z.jpg

  • Like 8

Share this post


Link to post
Share on other sites

No more travel to China I guess.

 

 

Just working two jobs.. I will be posting my China trip mid November  :rolleyes:

  • Like 2

Share this post


Link to post
Share on other sites

Is that bearded chap cutting the cheese you?

  • Like 1

Share this post


Link to post
Share on other sites

That bearded fellow is our cheese monger. He worked at Neal's Yard in England for 15 years and is a super passionate and knowledgeable guy. Seriously, a one of a kind and we are so lucky to have him

Share this post


Link to post
Share on other sites

BKEats, lovely to hear from you again. I remember how you took the time to send me a PM to fill out some details on a question I once asked. You mentioned you were opening a restaurant and I kept wondering if that had happened yet. And now I see it has, and what a fabulous looking spot it is! Is that 'egg monster' your little one? You certainly have been living a busy life! So many things happening. 

 

Your food looks and sounds delicious. I wish you every success! 

  • Like 3

Share this post


Link to post
Share on other sites

Just fabulous stuff BK! I can't wait to see what it looks like.

  • Like 2

Share this post


Link to post
Share on other sites

WOW, I am literally salivating.  Every single dish looks so freaking good.  That meat plate.  I wish I could reach through the screen.  Best of luck BK!

  • Like 1

Share this post


Link to post
Share on other sites

Thank you so much.. I really appreciate the kind words and support.. If any New Yorkers are out there, stop on in and say hello..  

Share this post


Link to post
Share on other sites

Wow.  You guys are on the agenda next time I'm hunting for something delicious in Blkyn.  Everything looks fantastic.

Share this post


Link to post
Share on other sites

Will you be doing mail order, especially for hard-to-find-elsewhere-stuff or really-special-stuff that you are or may be offering?

Share this post


Link to post
Share on other sites

In terms of mail order I think we could set up a Three Floyds Zombie Dust exchange.

 

Heh. What're you offering in return? :-) 

Share this post


Link to post
Share on other sites

That food looks really good! Congratulations on your success so far!

Share this post


Link to post
Share on other sites

Oh, My Heavens, D-for Darlin'!

 

This is simply unimaginagle---I can smell all the fabulous aromas from here, and hear nothing but sighs, crunches and smacks.   What a splendid menu---so imaginative and put together with an expert eye and hand.

 

Oh.  My.   Just signing in to say Congratulations and WELL DONE. 

 

I hope you're all well, and can see that you are supremely happy and prospering.   That BRIGHTS me so much. 

 

love from the Heartland,

 

rachel

 

-

  • Like 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×