Since the last time Bridi's charcuterie was featured in this column, Scott Bridi says Brooklyn Cured has shown a steady increase in business. "We have systems in place," he says, "We're ready to do more."
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Three weeks later, how are New York's food artisans recovering from Hurricane Sandy? Some are getting back on their feet, but for others there's still a long road to recovery.
When Scott Bridi saw a hole in the marketplace for charcuterie made in New York from local ingredients and with a chef's perspective, he stepped up—and Brooklyn Cured is the result.