The Most Underrated TART Vinegar Product Is…
Where TART’s Chris Crawford Likes to Eat in New York.
Last month, we spoke to TART’s Chris Crawford about how she turned her raw vinegar passion project into a functioning small business. Here, the Brooklyn-based maker shares how she enjoys her own products and what she eats off duty.
Greatest hit: Ginger! I’d done Hawaiian ginger in years past, but this ginger was from Natoora, who’s sourcing it from a small biodynamic farm in Kaua’i. I thought we’d just do a small batch to see how it went, but this was insane. Every person who walked in here I was like, “You have to smell this.” It was so juicy and delicious. I made the most delicious drink yesterday with just that and seltzer. It was like a spicier ginger-ale.
Most underrated product: I love the lavender vinegar. When most people think of lavender they think of a grandma’s underwear drawer–that potpourri scent–or a satchel of dry lavender. I use lavender grown on Long Island in the North Fork, and as a result of being grown next to the ocean it just tastes more peppery than flowery. It’s really versatile, great in cocktails, and has this beautiful color. I see a lot of people baking with it as a replacement for lemon.
How to best enjoy your products: They’re great in seltzer. I have Topo Chico in the fridge now but my favorite is Vichy Catalan, it’s a little saltier than others. The ocean vinegar is a great drinking one – it would make such a great martini!
Favorite restaurants to eat in NY: Superiority Burger – their Salad Days pop-up is so great. I’m also loving this new place in Brooklyn called Inga’s.
Food makers to follow: Hana Makgeolli [previously featured in The Deligram!]
Story by Megan Perry.
Photos by Teddy Wolff for The Deligram.
This interview has been condensed and edited for clarity.