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Brooklyn's gourmet growth sector expands with the arrival of Bklyn Larder, the venture from Andrew Feinberg and Francine Stephens of the Prospect Heights pizzeria Franny’s. “We opened this place so we’d never have to shop anywhere else,” says Stephens, who saw a neighborhood niche for high-quality products and really good prepared foods. What was conceived as a small cheese shop grew to encompass a streamlined selection of kitchen staples: bulk Puglian olive oil stored in a 50-liter steel fusto, bean-to-bar American chocolates, housemade gelati, family-farm organic milk, dried pastas, cured meats, and, yes, cheese, which resides in a pine-shelved room climatically maintained by partner-cheesemonger Sergio Hernandez. But aside from good taste and a modern, almost stark aesthetic, what set Bklyn Larder apart from the competition are its prepared foods, which range from heritage-pork porchetta to a selection of sandwiches. The current roster includes a grilled L’Etivaz cheese, a broccoli rabe with young Pecorino, and a Burgers’ Missouri bacon with hard-boiled egg, which is the closest New Brooklyn General Storekeepers get to a BLT when it’s not tomato season. — Robin Raisfeld and Rob Patronite

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