Ian's back from Florida, the relocation wheels are turning, and so here's the official press release documenting the plan for the Exchange pub + kitchen's move to downtown New Albany (in the space to the left above).
An interesting aside: They may appear as one, but the Exchange space and the forthcoming Feast BBQ side (to the right) are separate buildings. I was wondering about that.
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For Immediate Release
Contact: Ian Hall
Tel.: 812.948.6501
Email: info@newalbanyexchange.com
The Exchange pub + kitchen to relocate to downtown New Albany this fall.
New Albany, IN (June 19,2012) The Exchange pub + kitchen will be relocating this fall just 3 miles away from its current location on Grantline Road to 118 W. Main St. in downtown New Albany. According to Ian Hall, President of BRAND Hospitality Group, “our existing lease is expiring this fall and I have decided to take advantage of the opportunity to work with local real estate developer Steve Resch. We have purchased the historic Shrader's Stable building in downtown New Albany at 118 W. Main St. This project has been 2 years in the making and I felt the timing was ideal to make the transition. When the opportunity to work with Steve Resch came along it was something that I could not pass up.” As a result of the move the company will be adding additional job opportunities to the community.
The new location is being completely renovated to showcase the buildings historic feel. In keeping with history of the building, the focus will be on using reclaimed and salvaged materials throughout. “We are keeping the building as original as possible to maintain the the history that surrounds Shrader's Stable. It is such an amazing space with so much history to the city of New Albany and I can't wait for our guests to have the opportunity to experience it”, Hall said. The Exchange pub + kitchen will offer seating for 150 patrons and will include an elevated bar area with a 30 foot reclaimed bar, as well as an indoor-outdoor patio space complimented by carriage style doors that will open up to Main St. Guests will be drawn to the soaring 20 foot ceilings complete with exposed bridge trusses. There will also be a private dining space located on the second floor that will available for up to 50 guests, complete with the original windows of the building offering views of the Ohio river and a 30 foot balcony that will overlook the restaurant below.
Guests will continue to receive the same outstanding customer service and high quality food and beverage in a comfortable and casual setting. Executive Chef Rick Adams will offer his American Seasonal menu that will rotate throughout the year, with an emphasis on local products and purveyors. Savory local inspired menu items include 3D Valley Farms Angus Burgers, Bourbon Beer Cheese with Klaus' Pretzel Baguette, Duncan Farms Braised Rabbit with celery root puree and a rosemary stock reduction, Pan Seared U10 Scallops with Capriole Farms Goat Cheese Risotto, Shrimp and Grits with a smoked tomato chutney, and a classic Steak Frites are just a few of the seasonal menu selections.
The restaurant will be open for lunch Monday thru Friday 11a.m.-2:30p.m. Dinner will be available Monday thru Friday from 430p.m.-10p.m., with Saturday hours from Noon – 10p.m. There will be a late bar menu available in the lounge Thursday thru Saturday until 12 a.m.
About BRAND Hospitality Group: Owner Ian Hall has been in the food and beverage industry for over 20 years. The Exchange pub + kitchen was established in January 2011 and has quickly become one of the areas most well known dining destinations. The focus at the Exchange is high quality food and beverage in a comfortable and casual setting. Seasonal rotating menus and the use of local products and purveyors are the cornerstone of the kitchen. The beverage program puts an emphasis on rotating craft beers, house made signature cocktails made from fresh ingredients and premium spirits, and boutique style wines. To find out more about BRAND Hospitality Group and the Exchange pub + kitchen visit www.newalbanyexchange.com.
