Parsons School of Design alumnus with a BFA in fashion, who has worked in the menswear industry for several years. Past lives have been in the East Village and Lower East Side of Manhattan; more recently transplanted to Harlem. Currently living in a 1907 "French flat," an Edwardian era middle-class apartment.
The boys over at the new artisanal butchers on Frederick Douglass Boulevard have now been featured in the New York Times. Brothers Timothy and Mark Forrester have created quite a stir by opening a specialty shop that offers up more unusual cuts such as beef marrow, ham hocks, flap steak which also are displayed alongside freshly made head cheese. Everything is prepared on site and the offerings are also grass-fed, hormone and antibiotic free. Our style call out has always been that these gentlemen are probably the best dressed butchers in town which the Times fails to recognize. Read more about the Harlem Shambles in the New York Times: LINK
Photo courtesy Michelle V. Agins for the New York Times.