After closing for renovations earlier this month, both locations of Mile End are reopening today with some major changes in place. The original Brooklyn location, says owner Noah Bermanoff, has been "re-jigged for simplification." Chris Balla, formerly of Bierkraft, has joined the team to help launch an extensive craft beer program, and Eli Sussman has taken charge of updating the menu to go with it. The result, Bermanoff says, is a "deli meets beer-friendly food program." The Hoyt Street spot has also cut out weekday breakfast and lunch, and for now will be from 5 p.m. to midnight, Tuesday through Friday, and 10 a.m. to midnight on weekends.
The Bond Street sandwich shop, meanwhile, has undergone a complete overhaul:
In Manhattan Mile End has been converted from a takeout spot into a Delicatessen, with table-service, beer and wine, and, for the first time ever, dinner. Now it's open from 10 a.m. to midnight, serving three meals a day. With longtime employee James Merker at the helm, the new dinner menu includes small plates, cured meat platters, and larger entrees like veal chop and roasted poussin. Check out the full breakfast, lunch and dinner menus, below.
Alongside all these changes, Noah Bermanoff also sends word of some big things in the works at the restaurant's Red Hook commissary kitchen, which was devastated by Hurricane Sandy. He's partnered with Josh Applestone of Fleisher's Meats to rebuild the facility "with a singular focus on meat butchery and processing." They've set aside part of the kitchen to serve as shared space for small, outside businesses, and also plan to open a little private dining room to host "out-of-town chefs and curated food events" as well as independent Mile End and Fleisher's events. The working title for that project is the "Waterfront Kitchen Collective," and Bermanoff says he hopes to have it up and running by October.
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