|From the release.|
If you're a fan of Brooklyn and The Butcher, you'll want to read the entire release for an in-depth explanation of culinary design, and also view the photos.
It’s Time for a Change: Why Brooklyn and the Butcher Refuses To Play It Safe.
New Albany, IN — (January 18, 2017) – The decision to change a menu is not something that any restaurant takes lightly. There’s the hard work, of course – design and branding updates, online menu’s scattered around the web that will need changing, the countless hours each Chef will spend conceptualizing, testing, and executing each new recipe. There’s also fear and anxiety. Will guests like the new dishes? Do the new plates fit with our original vision? Which dishes do we cut? How do we explain those cuts to our guests? ...
... “This new menu is about completing the vision,” said Ian Hall, owner of both Brooklyn and the Butcher and The Exchange pub + kitchen. Hall thinks the addition of pastas and new Small Plates items creates a menu that now offers something for everyone. “It’s about listening to our guests and building those relationships. We knew our guests loved steaks– that’s a no brainer. But we also knew they wanted something more. Something modern and fresh. The addition of pastas and the revamping of our Small Plates menu takes us into the future of where Brooklyn’s is heading.”
Words & Images by Matt Simpson
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