The Regality Of Crown Finish Caves

Aging cheese to perfection in the heart of Brooklyn

The Regality Of Crown Finish Caves

From Brooklyn’s Bergen street, Crown Finish Caves looks like any other funky old brick building. But as you descend 30 feet down a narrow spiral staircase, the temperature drops suddenly, and you’re greeted by something magnificent — 26,000 pounds of cheeses in various states of aging, sitting on shelves in a repurposed “lagering tunnel” originally built in the 1850’s for brewing beer. You’re still in New York City, but it feels like a different universe.

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NYC’s Osteria del Principe

A culinary homage to Italy’s northern Friuli region

NYC’s Osteria del Principe

As guests stroll into the dining room of Osteria del Principe on Manhattan’s East 23rd Street, one of the first sights to greet them is a large glass display case built into the counter of the restaurant’s gleaming exhibition kitchen. The cabinet prominently exhibits a cornucopia of salumi, or cured Italian meats — prosciutto di Parma, speck, mortadella, bresaola, and, not least of all, aged prosciutto di San Daniele.

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