Brooklyn’s premier hipster pickler, Shamus Jones of Brooklyn Brine, opens Pickle Shack in the old Root Hill Burger space next week with help from two of his best buds. Neal Harden, late of Maimonides of Brooklyn and formerly the executive chef of Pure Food and Wine, will run the kitchen. And Dogfish Head Craft Brewery’s Sam Calagione is providing what might be the city’s widest selection of his beer on tap, all of which you can guzzle at the massive new bar, made from reclaimed yellow-leaf pine. The grub, says Harden, is vegetable-focused, which means vegetarian, but “absolutely no mock meats.” You can tuck into sandwiches like smoked shiitakes, grilled kale, and garlic scapes (pictured) on Runner & Stone rye ciabatta for lunch. At dinner, the menu expands with daily changing things like parsnip-and-mushroom stout pies and baked Jacob’s cattle beans. Fried Brooklyn Brine Hop-Pickles with preserved-lemon aïoli will be a staple, and the chicory-stout vanilla-ice-cream float sounds destined to follow suit.
Pickle Shack, 256 Fourth Ave., nr. Carroll St., Gowanus; no phone yet.
*This article originally appeared in the October 28, 2013 issue of New York Magazine.