About this project
When we were growing up our mothers always told us if we kept screwing around one day we'd be working behind a deep fryer somewhere.
Now we're looking to make that dream into a reality with Littleneck...Brooklyn's first and only New England-style clam shack! We've crafted a menu of favorites like the whole bellied fried Ipswitch clam roll, lobster rolls, a full raw bar, burgers, and ice cold beer all with a firm commitment to mitigating a portion of the environmental hardship associated with putting supper on the table. Littleneck will be sourcing ingredients from local and sustainable suppliers (although, scout's honor, we promise not to get our seafood out of the Gowanus Canal, a polluted industrial inlet and reputed mafia dumping ground!) and supporting the burgeoning network of growers and producers committed to shouldering a portion of that responsibility. Additionally, we plan to compost all of our food scraps and make sure nothing goes to waste. And eventually we'd even like to convert a vehicle over to run on SVO, or straight vegetable oil, the exact same stuff we are using to fry the clams, taking it out of the grease trap and putting it straight into the van!
But first we are just focused on getting up and running.
We've already signed a lease on a 1,200 square foot space in the Gowanus neighborhood and have begun making renovations using as many reused, reclaimed, repurposed, and recycled materials as possible, keeping them out of the landfill and giving them a new lease on life. Whatever we can get our hands on that works! With a keen eye for architectural salvage and some ace carpentry skills we can raise our bar (both literally and figuratively!) without razing a forest.
And as Littleneck grows we look forward to being afforded greater resources and opportunities to give something back and support the various environmental and social causes that directly affect the community around us.
We are building Littleneck ourselves, from gutting the space to framing out the walls to building the bar and booths and rehabilitating the original wooden floors and tin ceiling. Right now we are raising funding to purchase eco-friendly kitchen equipment, reclaimed wood, counter tops, light fixtures, and furniture for the dining room.
We realize that our efforts alone won't cause an overnight change in the way the vast majority of businesses operate but by standing steadfast with a few guiding principles we hope to be part of a chain reaction that will change the way people look at their relationship with the foods they eat and how that fits into the larger picture of the world we live in.
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