Make Way for the Artisanal Grilled-Cheese Truck

Photo: Courtesy of the Milk Truck

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 D’Oeuvres 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 he’ll be launching a grilled-cheese stand on January 16, and it’ll 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 Gruyère 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 Amy’s sandwich roll with aïoli; 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 you’ve missed the usual variety of vendors at the current Dumbo location, rest assured that Asia Dog, Rafael Soler’s pupusas, Red Hook Lobster Pound, and Choncho’s Tacos will be in full effect.



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)

Classic 5.5
(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)

Chocolate 5
(made with Bittersweet Chocolate and Orange Marmalade on Sourdough Pullman Bread)


Tomato 4
(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)

Plus Tax

Make Way for the Artisanal Grilled-Cheese Truck