Before he became an experienced cook at New York City mainstays like Gramercy Tavern, Scott Bridi was just another Brooklyn kid in grandma’s backyard, munching on prosciutto and grilled sausages.
Growing up in the food culture of his heavily Italian neighborhood turned out to come in handy later – as soon as he’d “cooked everything” at Gramercy and was looking for a new challenge, the opportunity presented itself for Bridi to learn everything about charcuterie in that same kitchen. He went on to found the restaurant’s entire charcuterie program, and from there move shop to esteemed butcher Marlow & Daughters to hone his skills.
Even though he loved the removed yet familial nature of working in a restaurant kitchen, Scott found he loved the appeal of talking directly to the customer about their charcuterie even more, and he loved the “transformative” aspect of curing meat (which is essentially the application of a salt and spice mixture to meat to preserve it and make it tasty).
Soon enough, he struck out on his own, offering up six of his creations at New Amsterdam Market in Manhattan. But Brooklyn Cured itself didn’t become a concept until one night with friends on the Coney Island boardwalk (how Brooklyn can you get?!) – Scott saw a hole in the marketplace for local New York charcuterie made with a chef’s perspective, and they convinced him to go for it.
In its four years, the company has steadily grown without sacrificing its hand-made ethos: Every single item is “Salted, Stuffed and Smoked by Hand.” The products stand out for their restaurant-inspired unique flavors; high-quality farm relationships; and for their lack of antibiotics, hormones, animal byproducts, or nitrates. The team has expanded to four weekly markets and sells to many specialty shops and restaurants in New York and beyond. But for Scott, the most fulfilling part of it all is passing the torch by acting as a meat mentor of sorts to his staff and in the charcuterie classes he teaches.
All of this – combined with its old-school Brooklyn attitude that’s “less hipster and more swagger” – makes us mighty excited to see what else Brooklyn Cured has in store.