VIDEO: Longboard's Taco & Tiki has closed, but Ian Hall has good news, too.

Ian Hall made the announcement via video this morning on Facebook. Trust me, I know what it feels like to lose one, so best wishes to Ian, Nikki and the Brand Hospitality restaurant group. Overall Brand's brand remains strong at The Exchange Pub + Kitchen and Brooklyn and The Butcher.

There is no word yet as to the next configuration of the soon-to-be vacant space on the corner of Market and Pearl.

You'll notice that in the video Ian is seated in the space many readers will recall as Feast BBQ's original location in New Albany, adjacent to The Exchange on Main Street. The building changed hands after Feast BBQ closed in 2018, and now the top-to-bottom remodeling is complete.

It will be known as the Tavern Hall at The Exchange and function as a dining room and special events space. Kitchen space at The Exchange also has been expanded.

LIVE TO EAT: Longboard's Taco & Tiki will open this Friday, July 27.

From the folks who brought you Exchange and Brookyn, Longboard’s Taco & Tiki is coming to downtown New Albany in 2018.

Let's start a list.

OPENING IN 2020
Board and You Bistro & Wine Bar (TBD; 430 Pearl, where the Cidery was to have been)
Monnik Beer Company (TBD; former Bank Street Brewhouse on Bank)
Recbar 812 (February 3; former La Rosita's on Pearl)
Tavern Hall at The Exchange (event space in the former Feast BBQ)

CLOSING IN 2020
Longboard's Taco & Tiki

Here is last year's summary.

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New Albany's restaurant and bar openings and closings for 2019.

December 30, 2019

Following is our crowd-sourced list of restaurant/bar openings and closings in New Albany for 2019: Indies only; no chains, and just businesses within city limits.

Here's a special category: Floyd County Brewing, which expanded into the Biergarten after launching Grain Haus in 2018. They're still all common ownership, but deserving of note for organization of available space.

Did we miss anyone? There are two reasons why Our Lady of Perpetual Hops isn't on this list: (1) it doesn't have a kitchen, and (b) I'm still not sure whether it's city, fringe area or county. The beers are good, though.

OPENING IN 2019 ... 8 + 3 (see below) = 11
Boomtown Kitchen
Chicago City Pizza
Fistful of Tacos
Get It on a Bun at Booty’s
La Catrina
Tacolicious To Go
The Earl
The Standard Plate & Pour

CLOSING IN 2019 ... 6 + 3 (see below) = 9
Bank Street Brewhouse/Taco Steve
Cox’s Hot Chicken
Hull & High Water
Mandarin Cafe
Red Men Club
Sinaloa

BOTH OPENING AND CLOSING IN 2019 ... 3
Bliss Artisan
El Rico Taco
Mirin

From the folks who brought you Exchange and Brookyn, Longboard’s Taco & Tiki is coming to downtown New Albany in 2018.

Hot off the presses from Ian Hall. Left unsaid is the location; this may or may not be it ...

GREEN MOUSE SAYS: Dine Company + 302 Pearl Street buildout = ?

 ... and then there's this for corroboration:

Irrespective of the specific storefront, here's the press release.

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BRAND Hospitality Group is back at it.

Longboard’s Taco & Tiki to open in Downtown New Albany in early 2018.

The Southern Indiana dining scene continues to see growth as proprietors Ian and Nikki Hall, owners of The Exchange Pub + Kitchen and Brooklyn and the Butcher, announce their latest project, Longboard’s Taco & Tiki. 

Described by Ian Hall as what would be considered a hybrid of fast casual dining, Longboard’s Taco & Tiki looks to deliver flavorful chef-inspired tacos, tiki-influenced cocktails, in a relaxing, cool, California beach vibe.

“We’ve had the opportunity over the last two years to do some traveling, both to Mexico as well as some coastal cities in the states. We found ourselves really inspired by the cocktail movement of the classic-style tiki bars,” Hall said. “We thought, what better way to pair our new tiki cocktail concept than alongside our take on the taco shop.”

Earlier this year, the Hall’s other two restaurants both took home some notable awards in Louisville Magazine’s Best Of awards. The Exchange Pub + Kitchen was awarded “Best Restaurant in Southern Indiana”, while Brooklyn and the Butcher took home “Best New Restaurant”. It’s a reputation for excellence that owner Ian Hall says he doesn’t take lightly.

“With two restaurants that have been so well received by our guests and the city of New Albany, we know how important it is that we maintain the high standards of exceptional service and exciting food and beverage in everything we do, including this one or any new projects in the pipeline,” Hall said. 

"We have set our own bar very high and we will continue to challenge our teams every shift. In order to be known as a strong independent restaurant group, we must focus on using great local products and ingredients, local purveyors, hand crafted cocktails, and above all, offering stellar hospitality to our guests. It has become part of who we have become as a collective group, and it’s our company’s culture. Longboard’s Taco & Tiki will continue to build on this foundation and strive to not only meet, but to exceed those standards. I think this will be a great compliment to the brands we already represent as well as a nice addition to Downtown New Albany.”

What you can expect from the kitchen team at Longboard’s will be a flavor-packed menu. The heartbeat of the menu will consist of 8-10 styles of tacos influenced by the traditional street food of Latin America, alongside of some interesting takes on chef-inspired dishes. The menu will also consist of Poke bowls with rice, seafood ceviches, salads with fresh local greens, fresh tortillas, and house made salsas and guacamoles. 

The bar program will consist of some interesting plays on traditional margaritas and tequila cocktails, as well as a nice variety of the rums from the islands and tiki-inspired cocktails, both classic and modern styles.

Hall expects to open late in the first quarter of 2018. “We have been working on this conceptually for the last 8 months on the developmental side, so it’s a nice change of pace to go from paper to construction last week. We are going to take our time with this one to make sure we build the right team, atmosphere, and hospitality, and when we do we will be ready to ride the wave.”

In the meantime, Hall encourages those curious about the project to watch their social media as more info will be announced to the general public over the next few months.

Check out Longboard’s Taco & Tiki online at www.tacoandtiki.com

The press release: "Brooklyn and The Butcher to open next month in Downtown New Albany."

The straight dope from Ian Hall. For timely updates, stay tuned to Brooklyn and the Butcher on Facebook.

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BRAND Hospitality Group
Ian Hall, President
Phone: 502.338.2960
ian@exchangeforfood.com

Brooklyn and The Butcher to open next month in Downtown New Albany.

January 5, 2016, New Albany, IN- BRAND Hospitality Group (BHG), owned and operated by Ian and Nikki Hall, is wrapping up the 10 month revitalization project for their new restaurant in downtown New Albany that will be opening this February. Brooklyn and The Butcher, a modern steakhouse, will feature small plates and big steaks.

The rotating small plates menu will have an emphasis on the use of local products and purveyors, as well as fresh seafood and interesting modern cuisine.

On the big steaks side, you will see a wide variety of prime cuts, from a terres major steak frites, flat iron au poivre, 12 oz. bone in tenderloin, and a 32 oz. tomahawk ribeye.

The success of BRAND Hospitality Group's other downtown dining spot, The Exchange pub & kitchen, has become a New Albany destination dining since opening their doors in 2011.

The 5500 sq. ft. space for Brooklyn and The Butcher will offer seating for 125 guests, as well as additional outdoor dining space for another 50 guests in the rear courtyard. Renovations have been underway since May 2015 and the final details are to be completed by the end of this month.

Designed by BRAND Hospitality Group, who worked with local estate developer Matt Chalfant and his team. The 140 year old property has operated mostly as a hotel and restaurant space for the last century.

“It is an iconic property in our historic downtown, and we can't wait to share this project with the community who has supported us over the last 5 years. It's going to be a special space, and so many people already have fond memories of this building and the history that comes along with it. It's a lot to live up to, but we welcome the challenge,” says owner Ian Hall.

BRAND Hospitality culinary team will be led by Head Butcher and Executive Chef Robert Temple, who most recently has served as the Executive Sous for the Cunningham Restaurant Group with Mesh Louisville, and who had also served previously as the Executive Chef at The Exchange pub + kitchen from 2013-2014.

Chef Temple will be joined in the kitchen by Executive Sous Chef, Patrick Carter, who has worked in a similar role at The Exchange over the last two years.

Beverage Director Brian Keeler, who has also been with The Exchange pub + kitchen over the last 4 years, will oversee the cocktail, spirits, beer and wine program.

Rounding out the team will be General Manager Garett Petters, who had grievously worked as the General Manager of Doc Crows Southern Smokehouse as well as currently overseeing the seafood program at Whole Foods Market in Louisville.

Owner Ian Hall says, “I could not be more excited to have this team come together the way that it has. It has been a long process designing and building this restaurant out, and we knew the players that we wanted to bring on board. It was a balancing act trying to piece this puzzle together because all of these guys have great jobs and great futures with their current employers, but we are happy where we ended up at the end of the day.

"Three members of our management team have been associated with The Exchange and that proves to me how we have grown as a team over the last 5 years. If it were not for our current management team at The Exchange this project would not be happening. They have allowed us to pursue this opportunity to create Brooklyn and The Butcher and we couldn't do it without knowing The Exchange is in a good place with our management team. This team all understands one another and what each of them bring to the table, and they realize that each of them are just as important to the restaurant as the other.

"We are going to take the idea of the steakhouse, which many considered stuffy, expensive, white table cloth, fine dining service and flip it on its side, to create this modern idea of the steakhouse. We want the space to be more fine casual restaurant, with the focus having a high emphasis on hospitality
"The restaurant will play on the idea of old vs. the new, from our various cuts of beef, to our detailed bar program, to our interior design. We are going to bring a different dimension to the idea of a steakhouse, and we think our guests will be extremely excited about the space.

"The Exchange has told us a lot about our guests and their dining habits. They are looking for a high quality dining experience, but with the look and feel of the neighborhood restaurant. We want it to be about the food, beverage and hospitality. We are creating this fantastic dining space, that will feature some great elements of a very historic building in downtown New Albany.”

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About BRAND Hospitality Group: (BHG) was founded by owners Ian and Nikki Hall in 2012 when The Exchange pub & kitchen relocated from it's suburban location and became part of the revitalization that has taken place in downtown New Albany.

Actively involved in the community, BHG and its employees are committed to extending its hospitality beyond the walls of its restaurants. The company supports an array of charitable organizations, along with assisting in the development of the New Albany Restaurant and Bar Association, which helps to assist local restaurateurs and operators with their food and beverage operations.

Ian Hall provides a Brooklyn & the Butcher status report.

From the southern ethos of the forthcoming Gospel Bird, and Taco Steve's guerrilla street food, we now take you to Ian "The Exchange" Hall's update from his long-gestating Brooklyn & the Butcher:

Lot's of folks have asked about Brooklyn & the Butcher, our new modern steakhouse, and are wondering when it is going to open. We are wrapping up construction in the next few weeks, starting to build our management team, and will begin hiring for hourly positions in early January and begin training for our team. Once we have all the pieces of the puzzle in place we will let you know when the countdown begins. Thanks for the support.

As a reminder, Brooklyn & the Butcher will be located in the former New Albany Inn building on the southwest corner of Market and Bank. Concurrent with the eatery are a dozen rehabbed living spaces upstairs, courtesy of Matt Chalfant.

Restaurant openings are vicious, but Ian and his team are being meticulous. Things may be rolling by February.

Bars are being raised --and more importantly, stocked.

NA food & drink news: Coqui’s Café, Mom and Pops and Ian Hall's new concept.

Lately there has been news in this space about the move of Habana Blues, the advent of Big Four Burgers + Beer NA, the expansion of Aladdin's Cafe and the return of Israel Landin (Delicias de Mexico). Of course, Earth Friends Cafe now occupies the kitchen at Bank Street Brewhouse.

But there is more.

As though to answer the question asked by NAC just last month ...

STIR THE MEMORIES: Little Chef to receive new life, by Daniel Suddeath (News and Tribune)

NEW ALBANY — A local couple plans to reopen the former Little Chef restaurant under a different name, but still incorporating the “greasy spoon diner feel” that made the café a New Albany staple for more than 50 years.

Elvin and Stephanie Torres are eying a soft opening of Coqui’s Café in mid-May at the former Little Chef, which is located at 147 E. Market St.

Isn't it odd that the composer of N and T headlines chose to provide the name no longer used, rather than the one the building soon will bear? Ah, the mysteries of journalism.

Meanwhile, Mom and Pop's Cone Corner has returned.

Keeping it in the family: Mom & Pops in New Albany has new owners, but familiar faces, by Chris Morris (N and T)

NEW ALBANY — Jill and Casey Hornung decided about six weeks ago to open Mom & Pops Cone Corner after purchasing the property three months ago. While the two have never owned a business, they know plenty about Mom & Pops.

It’s in their blood.

Casey’s uncle, Bob Hornung, owned and operated the business for 29 years and Casey helped with cutting the grass and with some other maintenance issues. Jill worked at the business from seventh grade through high school. And the two just happen to live right next door to Mom & Pops.

C'mon, editor guys: Pop's -- the possessive, and all that.

I'd have enjoyed breaking the story on this one, but vowed silence.

New Albany Exchange owner working on a new concept, by Caitlin Bowling (Louisville Business First)

Ian Hall, owner of The Exchange Pub and Kitchen, is planning a second restaurant — but it won't be another Exchange.

I heard through the grapevine that Hall was looking at opening a steakhouse in the former Habana Blues space at 148 E. Market St. in New Albany. Habana Blues closed in the last couple of weeks. The restaurant is moving two blocks away to 320 Pearl St. but has not reopened.

I gave Hall a call, and he confirmed that he is in the preliminary planning phase for a higher-end steak and seafood restaurant.

“We are working on a project, but nothing has been confirmed yet,” Hall said.

Verily, blog readers generally only tolerate blog articles about sexy dog sweaters and theocratic prayer cabals, and then, when a local food and drink establishment is discussed here -- zoom goes the page views.

Work is ongoing toward the New Albany Restaurant and Bar Association (NARBA). The question now: Will NARBA be represented at Boomtown? Only that guy writing checks to clothe canines knows for sure.

On Comfy Cow in downtown New Albany.

Ian "Exchange" Hall has been getting much well-deserved press for the Comfy Cow renovation and prospective opening later this year, and amid this crappiest of recent winters, other food & drink start-ups have moved forward: Bread and Breakfast, Muscle Monkey and Primo's spring (please, soon) to mind.

Entrepreneurs continue to invest ... and the streets still run one way, defeating efforts to enhance walkability between the residential areas we have and the attractions downtown.

As I see Lincoln Ogden's crew shaping the building this winter, I'm thinking back to March of 2013, when Steve Resch was conducting a sidewalk yard sale, cleaning out the detritus of ages ... including an increasingly rare, old-school "golden gate" beer keg.

By the way, how's New Albany's downtown indie economic development augmentation plan coming?

(pins drop ... crickets chirp ... somewhere, an industrial park occupant is fluffed)

First Comfy Cow franchise location to open this spring in New Albany, by Jenna Esarey (CJ)

 ... “I’ve heard people say New Albany is going to be the next Bardstown Road,” Hall said. “No it’s not. It’s going to be a whole lot cooler.”

Robert Temple is the new Executive Chef at The Exchange pub + kitchen.

The release speaks for itself. All the best to Ian and the gang as the transition moves forward.

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For Immediate Release
Contact: Ian Hall
Tel.: 812.948.6501
Email: ian@exchangeforfood.com
The Exchange pub + kitchen appoints new Executive Chef

New Albany, IN (September 17, 2013) The Exchange pub + kitchen is proud to announce the appointment of Robert Temple as their new Executive Chef. Temple has been with The Exchange pub + kitchen since April of this year in the role of Chef de Cuisine.

“Chef Temple is a vibrant chef whose focus of giving his guests a high quality dining experience in a relaxed and casual atmosphere makes him the perfect fit for our restaurant. Robert has been the acting interim chef over the last 6 weeks while we evaluated our team during this transition. He has really stepped up over the last few months and elevated our kitchen and the team to the next level, not only from a culinary standpoint but also in a leadership role. It is important to me that we build our team from within and give our staff the opportunity to grow with us. I know I can speak for Robert when I say he is extremely excited to take the reigns in the kitchen at The Exchange pub + kitchen, “ says Owner, Ian Hall. “ We will continue to provide our guests a high quality dining experience that many have come to know over course of the last 3 years and continue to push the envelope everyday to improve. I couldn't be more confident about the direction we are heading with Robert and our team.”

Temple's culinary endeavors began long before his first restaurant job. Hailing from a large Sicilian and German family, Rob fondly recalls eating shellfish at age four, and was frequently cooking dinner for his family by age seven. It was while pursuing a degree in Enviromental Science and working as a chef at Reata in Aline, Texas-along with the inspiration of chef Thomas Keller-that Temple was exposed to a higher level of cooking. He realized that cooking could be much more than just a hobby. Combining his interest in cooking, agriculture, and science, Temple discovered cooking to be the perfect marriage of science and craft.

When making the decision to pursue the craft of cooking as a career, he chose to pursue a more detailed knowledge of ingredients in lieu of culinary school. Temple worked in management for Whole Foods Market, overeeing the seafood and specialty departments. This role allowed Temple the opportunity to develop close relationships with products and purveyors, while remaining focused on the environment’s role in our food culture. In addition to a wide variety of seafood, he gained extensive experience with cheese, charcuterie, coffee, beer, and wine.

Returning home to Louisville, Temple applied this wealth of product knowledge to his cooking career. In 2007, Temple landed a chance to work in the kitchen at Proof on Main with chef Michael Paley. As sous chef, Temple was given the opportunity to utilize local ingredients to create dishes with simple but elegant flavor, and focus his passions for braising, smoking, and curing meats in Proof’s charcuterie program. After spending years in Proof’s kitchen, Temple later joined Tyler Morris and Michael Trager-Kusman to open Rye on Market. In addition to developing the charcuterie program and overseeing production, Temple cultivated his skills in butchery through a series of whole animal dinners at Rye.

Earlier this year, Rob was asked to join restaurateur Ian Hall’s team at The Exchange pub + kitchen in New Albany. Having previously worked with Hall at Proof on Main, Rob was eager to join his new project. As executive chef, Rob embraces an approach to cooking that blends his interpretations of Italian, Native American, and New Mexican cuisines into progressive comfort food. When not in the kitchen, Rob (and his weakness for tacos) can be found spending time with his wife and two young daughters-who tell people he is a pirate.

Recognized as the premier dining venue for outstanding cuisine since it opened in 2011, The Exchange pub + kitchen restaurant has received numerous local and regional acclaim. Located in historic downtown New Albany, the timeless design, 20 foot soaring ceilings with steel beam trusses, top-notch service are just a few notables that continue to give guests a wonderful dining experience. The Exchange pub + kitchen is the perfect setting for intimate and grand dining affairs, business outings, and all your special dining needs.

For more information about The Exchange pub + kitchen, please vistit our website at www.exchangeforfood.com, or contact us at (812) 948.6501.

On the Exchange Pub + Kitchen's new location downtown.

The Exchange pub + kitchen opened this week for dinner service only (5:00 p.m.) at the new location is 118 W. Main, across from the YMCA, and adjacent to Feast BBQ.

Yesterday I stopped by to check it out, and was told that lunch hours probably will start after the holidays. However, in this instance, as with all question, get the answers straight from the Exchange itself by calling (812) 948-6501.

What I've heard so far about the food and drink has been uniformly excellent, and a word must be said about the build-out and ambiance: Arguably, this is Steve Resch's greatest rehab/design work. The Exchange's classy new digs take a back seat to none on metro Louisville, and in addition, there's a great view of the modernist Y and Sherman Minton Bridge on the other side of Main. In this space, both Steve's and Ian Hall's vision comes to fruition.

Ian and his Exchange pub + kitchen, on Kickstarter.

From Ian Hall, owner of Exchange pub + kitchen, comes this message:

"Here is a link to our kickstarter page to generate some additional funding for our downtown project. Click to see how you can be a part."

All the way back in 2005, the decrepit Shrader Stables building was the subject of hope. With Feast BBQ already occupying the smaller, attached tavern building to the east, the dream is fast coming to fruition, and I'm very happy for everyone involved.

Ryan and Ian and Roger on the radio, tonight.

Those infernal Louisville-area television stations with such short attention spans forgot all about me after the Sherman Minton Bridge reopened earlier this year, so it’s time to take my talents to Clear Channel radio, at least for one Thursday night in June.

I’ll be joining Ryan Rogers and Ian Hall tonight on Chefboyardean. The show runs from 7:00 p.m. – 8:00 p.m. at 1080 AM Talk Radio, WKJK. Ryan's new Feast BBQ is days away from opening in New Albany, and later this fall, Ian is moving his Exchange pub + kitchen to space adjacent to Ryan's in the former Shrader Stables building on Main Street in New Albany.

Chefboyardean is hosted by the legendary Louisville chef Dean Corbett, but Dean’s out of town, so stepping in as the radio program’s guest host is my former beer student, the freelance food writer and all-around great guy Steve Coomes. Just like Steve, I have the perfect face for radio, although Ryan and Ian are fairly photogenic.

We’ll be talking about Feast, Exchange, NABC and downtown New Albany’s dining and drinking scene. Tune in, and read Steve Coomes's explanatory column here.

NA Exchange on the North Side opens tonight.

Previously, NAC let this particular cat out of the bag, but I'm compelled to point to NA Exchange and tout a second time for two reasons.

First, as a measure of how wonderful it is to have Dave Clancy back in New Albany, and optimistic that Ian's and Dave's establishment add to steadily improving dining choices in the area.

I'll come to the second in just a moment.

MYbar no more, NA Exchange opens tonight; Restaurant and pub retooled to offer high-quality food, by Daniel Suddeath (News & Tribune)

The night club concept of the former MYbar has been scrapped by owner Ian Hall in favor of a full-service restaurant that opens tonight at the same location.

Revamped to offer high-quality food along with entertainment, the bar and restaurant is now dubbed The NA Exchange. It’s tucked off Grant Line Road in a shopping center near The New Albanian Brewing Co. Pizzeria and Pub.

Hall said he considered moving his business downtown prior to closing MYbar about two weeks ago, but decided on restoring the existing property.

“At the end of the day, we just thought it made sense to stay here and try to develop this area,” Hall said.

I met with Ian in the run-up to NA Exchange's opening tonight, and we chatted briefly about the neighborhood, by which I mean the retail area in which we're both doing business. While it's true that the past few years have diverted my attention downtown, and downtown is a job not yet finished, it remains that NABC's plan all along has been to refurbish our original digs on Plaza Drive -- an effort now underway with the smoking rules change.

In short, all of us doing business in our Grant Line Road environs need to think of it as an entertainment/dining district. My personal shorthand to describe it is North Side, which is geographically apt, although I'm open to better ideas.

In the future, when our stretch of Grant Line Road is reconditioned by its new owner, the city of New Albany, it would be wonderful if sidewalks (scandalously neglected back in the 90's during a previous refitting) and pedestrian crossings would connect Famous Recipe/El Nopal with NA Exchange with the rest of us on Plaza Drive.

In fact, recognizing that while the entire corridor was constructed as an automotive conduit, but always has connected Indiana University Southeast with Sam Peden Community Park, there is a strong case to be made for making roughly two miles of it both pedestrian and bicycle friendly, enhancing the experience for visitors and residents with cars parked.

Is it asking too much for 2011 mayoral candidates to address this thought?

In closing: Best of luck to NA Exchange. See you when there's time, guys.

NA Exchange coming to MyBar space off Grant Line Road.

The basic facts: A new dining and drinking establishment will be opening soon just down the street from NABC's Pizzeria & Public House, at 3306 Plaza Drive, by the railroad track, clearly visible from Grant Line Road.

Ian Hall has closed MyBar, and feverishly is remodeling the space into a full servive restaurant to be called NA Exchange. For those of you who still regret the passing of Bistro New Albany, know that Ian's chef will be none other than Dave Clancy, returning to New Albany in a professional capacity for the first time since 2007.

This is great news for the Northside of town. Following are Chef Clancy's comments at the Louisville Restaurants Forum.

... We are in the process of re-tooling what used to be MyBar, right by Roger's digs. It will be a full service restaurant and bar featuring upscale but approachable cuisine (imagine BBC and Bank Street, and we fall in between that).

We are planning an extensive App/Bar menu and less entrees than at my old dive downtown with nothing over $20 but multiple micro brews (including a few of NABC's). What we are looking at doing is adding a nice dining option to that demographic just looking for a gnash or a full on dinner in a pub type atmosphere ... a "gastropub" of sorts. Projected opening is early January but you know as well as I that things often get derailed and postponed (I got hosed on many fronts opening my old place).

Regardless, this is the kind of project that I enjoy the most as it allows me to think outside the box and give folks what I believe they want and I know we can deliver. I think that Ian and I will make a great team, a great venue, and a great dining option for everyone! Thank you all for your support and wish us luck!