PINTS & UNION PORTFOLIO: A new food menu is here, and Founders Harvest Ale just around the corner.

A brief Pints&union update seems appropriate.

The new set menu is pictured above; it shouldn't be changing much in the short term, if at all. I don't have the text for inclusion here, but you should be able to view it.

Rumored weekend food specials include Guinness Beef Stew, Bangers and Mash, and Fish and Chips. One of them might have run today, as I was elsewhere. 

Obviously the kitchen is where Joe wants it to be. Staff also has been beefed up, and there'll be longer weekend hours in the future, though not just yet.

Finally, the next beer on the "serendipity" tap is very seasonal in nature. It's a "harvest ale," with explanation to follow. As soon as the Sierra Nevada Narwhal depletes (as it may have tonight), then Harvest Ale will begin pouring.

HARVEST ALE ... wet-hopped ale
ABV: 7.6%
IBUs: 70

Each fall, our brewhouse looks more like a greenhouse as thousands of pounds of wet hop cones arrive within hours of being picked by some of our favorite local hop growers. Acting quickly, we then load up these wet hops into what will become Harvest Ale – an impossibly aromatic and bright IPA bursting with fresh pine, melon and citrus notes. Our ode to the beauty that is the wet, American hop.

"It’s Time for a (Menu) Change: Why Brooklyn and the Butcher Refuses To Play It Safe."

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

For more information on Brooklyn and the Butcher’s exciting new menu, please visit

To book a table at Brooklyn and the Butcher.

Here's the Gospel Bird menu. Regular hours begin Tuesday, February 23.

From the Gospel Bird's Fb page:

We trust that by now, you're probably hungry and thirsty. Gospel Bird will open to the public at 5 pm, February 23rd We hope to see you then. And finally: Ask and you shall receive the Gospel. You have asked, here it is: The Menu, as well as our Beverage Selections and Bar Snacks Menu.

Taco Steve's menu and the bricks 'n' mortar hours of operation.

Note Taco Steve's holiday hours this week: Open Wed., Thurs. and Sat. (closed Christmas Day).

"Taco Steve is ushering in the New Year slow and steady. We'll be open Tuesdays, Thursdays, Fridays, and Saturdays from 11:30 a.m. - 3:00 p.m. for dine-in or take-out. Call 812-670-6463. Always at 604 E. Spring Street, in the back of Destinations Booksellers. Cheap, Fast, and Literate."