After building his name on top rated meat, Dicken's Farmstand Meats is branching into the brining game with a whole shop devoted to pickles.

Meat and pickles seem to be a match made in heaven, one that Jack Dickson firmly believes in. The owner of Dickson's Farmstand Meats already had half of that equation housed inside the Chelsea Market and is finally bringing the two ingredients together with the addition of an acid filled shop called Dickson's Fine Brines. Featuring an emphasis on house-cured pickles, this new shop will pay homage to the pickle stands which Dickson spent much of his youth going to, including the hundred-year-old Guss' Pickles over in the LES.

While modern tastes have obviously changed throughout time, the tart - and sometimes sweet - flavor of fermentation is one of the lasting preferences, with a certain resurgence in recent years. Jarring more than just the cucumber, expect to see cabbage, olives, sweet and hot peppers, cauliflower and more, plus other cured bits featured in other cuisines like kimchi, sauerkrauts, relish and others. 

Signature Dishes

Half Sours