Sustainable farms are a key ingredient to Chef Ming’s success.

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Chef Ming Pu In the short time Chef Ming Pu has led the culinary team at Brooklyn and the Butcher, he’s already had to navigate a global epidemic, labor market shortages, meat prices fluctuating almost daily, and two new menu changes. He’s done so with a style and grace that has become expected from him by his colleagues, who universally praise his ability to lead, adapt, and inspire while under pressure. And while his Taiwanese heritage has certainly left an unmistakable mark on the culinary side of Brooklyn’s modern steakhouse menu (think the verlasso salmon crudo with yuzu…

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Lifting spirits in Southern Indiana
New Albany Cocktails

Lifting spirits in Southern Indiana

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On the corner of East Market in downtown New Albany, tucked into what was once a 19th century hotel, Emily Sego is stirring, shaking, stirring again, now pouring in a rhythmic dance, the evidence of a professional at work. If this were an art studio, perhaps she would be working with colorful oils and acrylics. But this is the Lobby Bar of Brooklyn and the Butcher, and Emily’s canvas is a rich, impossibly amber cocktail called The Millennial Manhattan.“I’ve had so many people tell me this is the best cocktail they’ve ever had,” Emily says, pushing the drink…

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