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Among the many produce items offered at the Greene Grape is purple cauli ower.
GREENE GRAPE PROVISIONS
767-769 Fulton St.
Brooklyn, NY 11217
Tel: (718) 233-2700 www.greenegrape.com
Hours: Sun–Sat: 8 a.m. – 9 p.m. Cuisine: Gourmet Market
NEW YORK FOOD SCENE
to be at the market at 3 a.m. As a public market, small operators such as Viva Fruits and Vegetables are paying less in rent than the market rate. This allows them to pass those savings on to their customers. “They’re offering their produce items for less money than a lot of the surrounding grocery stores, which is really important to our neighborhood,” says Margolis. pb
By Julie Cook Ramirez
A New York City-designated historic district, Brooklyn’s picturesque Fort Greene neighborhood is home to many examples of mid-19th century Italianate and Eastlake architecture, along with quaint tree-lined streets and elegant low-rise housing. It’s also home to The Greene Grape, a set of unique businesses with one shared mission – to provide goods and services produced with integ- rity, skill and pride.
The Greene Grape began as a wine shop in 2004, where locals quickly embraced its large selection of affordable wines and helpful database capable
76 / DECEMBER 2018 / PRODUCE BUSINESS
of remembering their favorite bottle. In 2008, owner Amy Bennett branched out, opening Greene Grape Provisions, a small artisanal grocery store offering the likes of grass-fed beef and organic produce. Three years later, she expanded her Fulton Street empire, opening The Greene Grape Annex, a
neighborhood bar and coffee house.
As other nearby businesses closed up shop, Bennett selected a larger store- front for Provisions, allowing room for an expanded butcher department, sustain- ably caught  sh and seafood counter, coffee bar, cheese monger, wine store,
PHOTOS COURTESY OF GREENE GRAPE PROVISIONS
and bakery, along with a substantially larger produce department. Greene Grape’s commitment to produce is evident from the moment you walk in the door, according to Laura Rose Dailey, produce buyer and department manager.
“For us, it’s ‘let’s push fresh produce as your  rst thought when you are plan- ning your meals or planning your week,’ ” says Dailey. “There are so many colors in produce. It’s an exciting, bright thing when you come into the store.”
The Greene Grape prides itself on supporting local, small, sustainable farms. However, doing business in New York City


































































































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