The much-anticipated steakhouse and more Brooklyn & the Butcher, the brainchild of Exchange Pub + Kitchen Restaurant owner Ian Hall, is finally set to open on Valentine’s Day, Sunday, Feb. 14.
The mid-priced new restaurant will serve fresh seafood, small plates and multiple cuts of beef, from New York strip and bone-in rib eye to flatiron steaks. The space at 148 E. Market St. formerly housed Habana Blues Tapas Restaurant, which has moved to 320 Pearl St.
Robert Temple, most recently the executive sous chef at Mesh in the East End, will be the head butcher and executive chef, joined in the kitchen by executive sous chef Patrick Carter, who has been sous chef at The Exchange.
The large space in the renovated late-19th century building has two main dining rooms. The focus for the sleek, contemporary front Brooklyn room is small shared plates such as Korean barbecue confit pork rib with house-made kim chi, tuna tartar, scallops and vegetarian choices.
The Butcher, lined with white subway tile and black and white photos, has large, butcher-block style tables made for a more casual, community-style dining. The focus there will be on steaks such as a 12-ounce, bone-in tenderloin and a 32-ounce bone-in tomahawk steak, as well as house-ground burgers.
For Valentine’s opening day reservations, call (812) 590-2646.
