News release: What’s going on at The Exchange + Pub + Kitchen, Brooklyn and the Butcher and the approaching Longboard’s.


From Ian Hall, Matt Simpson and our friends at BRAND Hospitality — founders of some of The Exchange Pub + Kitchen, Brooklyn and the Butcher, and the soon-to-be-opened Longboard’s Taco and Tiki — comes details about a few things they have in the pipeline for 2018. The video (above) features Shrimp and walnut fried rice, a new dish at The Exchange. 

Note that IF the ticker at the Longboard’s web site is accurate, BRAND’s latest entry will be open for business on March 1 — so, tacos and tiki are just around the corner.

The Exchange Pub + Kitchen is proud to announce the arrival of a very special bourbon : The Exchange Old Forester Single Barrel selection. To celebrate, we’re throwing a special dinner and you’re invited.

Featured Food: Five Course Meal, prepared by Executive Chef Joseph Horneman. Each course features our signature Single Barrel of Old Forester in a unique and creative way.

Featured Cocktails: Exchange Old Fashioned w/ Old Forester Single Barrel, Perfect Manhattan with Old Forester Single Barrel, Bourbon Milk Punch with Old Forester Single Barrel

Price: $75 + Tax / Gratuity

Where: Our private dining room, The Stables above The Exchange.

The Butcher’s Table will be a monthly event where guests will be led by Executive Chef Kendell Sheppard through a very special fully coursed out menu. We are launching our first tasting this month, January 23rd. Tickets are $60+tax/gratuity.

Seats are extremely limited- guests will be sitting together at a large community table, making this an excellent way to meet new “foodies” while trying some of the best dishes in Kentuckiana.

In an effort to put out food that is seasonal and fresh, The Exchange is proud to announce the arrival of new “winter” menu items, expertly crafted by Executive Chef Joe Horneman. Of note, we have added The New Albany Hot Brown – a delicious, southern Indiana spin on a Louisville classic featuring fried chicken, fried green tomatoes, and a Benton’s bacon cheddar mornay. We’ve also added a monster hand-cut angus ribeye served with bacon braised greens, syracuse potatoes, and roasted brocollini. 

Check out our full lunch and menu changes