The popular local chef behind Carmel's Pizzology
is outfitting the former home of Nia's Deli at 38 E. Washington St. for a new restaurant called The Libertine. Neal Brown
says his new spot will serve "modern American tavern food", along with Prohibition-era cocktails, craft beer and
wine. Menu offerings—including octopus terrine, pork rilettes, a porchetta sandwich, seared foie gras, and roasted beets—will
be prepared in an exhibition kitchen at the end of a 25-person custom-designed bar.
Brown plans to bring in a couple of designers to look at the space, but he doesn't expect wholesale changes to the façade or the interior. He is leasing the entire building in a three-year deal with 25 years of options, but he was coy about plans for the second floor, which is accessible from a second front door (a speakeasy perhaps?). Drink offerings include: the Boot Strap, with W.H. Harrison Bourbon, amaro and sweet vermouth; the Dirty Little Whirlwind, with absinthe, Contreau, lemon bitters and orange oils; and Pimm's Cup, with Pimm's No. 1 liqueur, Cointreau, lime, mint and ginger ale.
Brown said he does not have a target opening date. He's optimistic about moving quickly, though, since many of his planned updates to the space will not require government permits. "I really have a lot of faith in that corridor of Washington Street," he said. "The upside is unignorable."
(Photo: Google Streetview)
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There is no property right in ideas, aside from certain patentable concepts, and a tavern serving retro drinks does not meet the legal standard of pantentability (not by a mile). So, I am not sure where all this "thief" BS is coming from, but it not only makes you look bitter, but also stupid.
And Jack? It must also be nice spending YOUR entire career being passive aggressive on website comment sections. x)
FACT - Service at Pizzalogy is miserable.
I admire non chain, chef driven restaurants but despise a sense of entitlement merely because they are not a chain. Is it too much to ask for a local chef to be a good business man as well? Is it too much to ask for caring staff and a well timed kitchen?
If it would have been right off the strip or somewhere where the parking was not a problem, I'm pretty sure it would have worked out for him.
The truth is that the food is good, but it's not special. Its not changing the Indy area let alone the world. Once you get past the "different just to be different" ambiance of the menu, it's actually quite unsatisfying.
That air of pretentiousness is what has made what little success Neal Brown has had a newsworthy event.
While his passion for food is admirable, his lackluster output combined with the "back patting" of his friends has made his end product effort laughable at this point, and I fear yet another failed Neal Brown Hospitality venture in Libertine.