Our fashion blog, The Cut, broke news that the Brooklyn Flea will be occupying the Skylight One Hanson (a.k.a. the Williamsburg Savings Bank Tower) in Fort Greene starting this weekend, and now we can report that there will be a couple of new food vendors. Korey Provencher, the Isaac Mizrahi staffer whose new Kors DOeuvres endeavor was recently featured on DailyCandy, will be selling his dips. And a complete newbie is also joining the Flea fam: Keith Klein, who attended the French Culinary School but has worked on the creative side of advertising for the past decade, tells us hell be launching a grilled-cheese stand on January 16, and itll be followed by a grilled-cheese truck.
Klein is working on purchasing a fifties Divco milk truck of the type you can see here and hopes to have it permitted and operational by May or June. In the meantime, the Milk Truck stand will offer grilled cheeses that come from what he calls an artisanal point of view. That means a classic Wisconsin Gruyre on light rye; another version with Jewish rye from Blue Ribbon Bakery, pickled onions, and whole-grain mustard; a breakfast sandwich with caramelized onions and a fried egg on Balthazar rye; another variety with Lioni mozzarella and piquillo peppers fried in olive oil, served on an Amys sandwich roll with aoli; and a 62 percent bittersweet chocolate on Sullivan Street Bakery bread. In the summer there will be milkshakes, and in the winter (as you can see from the preliminary menu below) soups such as a Tunisian breakfast variety made with chickpeas, red pepper, capers, and cumin.
Better news still: If youve missed the usual variety of vendors at the current Dumbo location, rest assured that Asia Dog, Rafael Solers pupusas, Red Hook Lobster Pound, and Choncho's Tacos will be in full effect.
MILK TRUCK GRILLED CHEESE MENU
FOR BROOKLYN FLEA AT ONE HANSON (PRICES APPROXIMATE)
All Day Breakfast Sandwich 6.5
(made with Aged Wisconsin Gruyere, Farm Fresh Fried Egg & Carmelized Onions on Rye)
Classic with a Twist 6
(made with Aged Wisconsin Gruyere, Champagne Pickled Onions & Whole Grain Mustard on Jewish Rye)
(made with Aged Wisconsin Gruyere & Cultured Butter on Rye)
Mozzarella & Peppers 6.5
(made with Local Fresh Mozzarella, Fried Piquillo Peppers & Aioli on Soft Sandwich Roll)
Ham & Cheese 7.5
(made with Country Ham, Vermont Aged Cheddar & Coleman's Mustard on Rosemary Pullman Bread)
(made with Bittersweet Chocolate and Orange Marmalade on Sourdough Pullman Bread)
(made with San Marzano Tomatoes, Chicken Stock, Extra Virgin Olive Oil & Spices, pureed)
Tunisian Breakfast Soup 4
(made with Chicken Stock, Chickpeas, Country Bread, Spices, garnished with Roasted Red Peppers & Sicilian capers)