Brooklyn Brine (CLOSED)

Chef-turned-pickle-maker Shamus Jones burst onto the locavore brining scene in 2009, with inspired flavor combos including lavender asparagus, chipotle carrots and fennel beets. Now the esteemed full-sour fanatic opens the first Brooklyn Brine retail shop, featuring windows into the company’s 2,300-square-foot factory in back, as well as tours available daily. Here, you’ll find the full line of preserved seasonal veggies—including the TONY-approved Whiskey Sour Pickles and a spicy cuke spiked with Dogfish Head’s 60 Minute IPA—plus store-exclusive offerings, such as Chinese-five-spice ramps. Jones also showcases limited-edition jars of pickles fermented in white-oak bourbon barrels, which lend hints of vanilla and woody tannin to the brined produce, from Finger Lakes Distilling. At the end of July, he will kick off cooking classes, such as one on jasmine kombucha pickles, around the spot’s red-oak communal table.