The latest and greatest addition to the Fort Point neighborhood is Bee's Knees Supply Co. which opened in late March at 12 Farnsworth Street. Wandering the market aisles with salvaged barn wood floors underfoot, browsing the variety of new-to-me and diverse specialty products, I felt transported to a place far beyond the city streets.
The folks running the show invited a few of us in for a tasting last week, where perched on
rustic wooden stools around the chefs table, we began with some gorgeous Charcuterie Boards from their butcher shop, paired with a lovely Juve Y Camps Cave Rose.
The impressive selection included: pork liver mousse, pork and
pistachio pate, Cocina cerveza seca salami, Larchmont beef prosciutto,
Blackberry Farms finocchiona, and Edwards Farms peanut-fed surryano,
with unique accompaniments like olive oil "caviar"
and a sweet and tangy pear mustard.
The delicatessen sandwiches came out next, prepared with some of the finest cold cuts selected from purveyors around the world; we indulged in the Coppa with buratta, arugula, tomato and balsamic on ciabatta and the Porky Fig - La Quercia Berkshire prosciutto, goat gouda, fig jam, arugula and french butter.
Also on that massive cutting board from the Cafe menu: Assorted Calzones prepared with housemade dough and
mozzarella, the Bee's Knees Burger, a juicy flat grilled patty with manchego, onion jam and house pickles, their delightfully crispy Chicken Patty with ranch, lettuce, tomato and onion on cranberry walnut bread and the Pressed Duck Club with duck rillettes, duck breast, VT raclette cheese and wild Maine blueberry jam. Stopping in for lunch or dinner (they are open until 9pm on weeknights) to order from any of these menus, you really can't make a wrong choice!
Bee's Knees offers and an unparalleled fromagerie selection including a terrific homemade buratta, which comes presented on a slate board with local honey, fresh berries, marcona almonds and pistachios. We enjoyed a fancy cheese platter for dessert alongside delicate house made truffles, chocolate bark and peanut brittle from their chocolatier, paired with a sweet wine, Vignaioli diStefano Moscato d'Asti. And yes, also worth a mention is their tastefully designed wine room, with a stunning presentation of bottle racks and an awesome selection of wines and craft beer. 
So many good things are happening here, every item we sampled was prepared or selected with attention to detail, and was well executed and delicious. I would certainly recommend checking them out if you haven't already had the chance!
The folks running the show invited a few of us in for a tasting last week, where perched on
rustic wooden stools around the chefs table, we began with some gorgeous Charcuterie Boards from their butcher shop, paired with a lovely Juve Y Camps Cave Rose.
The impressive selection included: pork liver mousse, pork and
pistachio pate, Cocina cerveza seca salami, Larchmont beef prosciutto,
Blackberry Farms finocchiona, and Edwards Farms peanut-fed surryano,
with unique accompaniments like olive oil "caviar"
and a sweet and tangy pear mustard. 
The delicatessen sandwiches came out next, prepared with some of the finest cold cuts selected from purveyors around the world; we indulged in the Coppa with buratta, arugula, tomato and balsamic on ciabatta and the Porky Fig - La Quercia Berkshire prosciutto, goat gouda, fig jam, arugula and french butter.
