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Whole Foods
Apr. 19th, 2007 08:01 amThe supermarket chain recently opened one of the biggest stores in New York City - an enormous facility on Houston Street, near Second Ave, close to the Landmark Sunshine cinema. It's amazing, wall to wall gourment awesomeness, the entire first floor of a building as big as a city block. It's also home to the newest fromagerie in Manhattan, complete with its own cheese cave.
The selections at this cheese nirvana were well above par, some of the finest choices I've had in recent weeks. But the coolest thing, the thing that inspires this post now, is the custom compounded butters the fromagerie sells. I bought a half pound of fresh butter mixed with truffle salt, and it is simply delectable. This morning I made myself a couple of fried eggs cooked in a pat of the butter, and the pervasive taste of truffle and egg is just absolutely satisfying in that pungent, earthy way that only a truffle conveys.
The selections at this cheese nirvana were well above par, some of the finest choices I've had in recent weeks. But the coolest thing, the thing that inspires this post now, is the custom compounded butters the fromagerie sells. I bought a half pound of fresh butter mixed with truffle salt, and it is simply delectable. This morning I made myself a couple of fried eggs cooked in a pat of the butter, and the pervasive taste of truffle and egg is just absolutely satisfying in that pungent, earthy way that only a truffle conveys.