Today, Wednesday, Feb. 16, at 3 p.m. Cincinnati-based Woodburn Brewing will premiere its latest project that’s been fermenting for months, a brand new kitchen helmed by Executive Chef Andrew Han backed up by March First Brands Culinary Director Bhumin Desai. That already makes us hungry.
Han boasts past experience at local restaurants such as Senate, Pepp and Delores and O Pie O. He plans to bring an eclectic Korean spin on dishes including a steak bowl with jasmine rice, golden curry, marinated egg, pickled carrots and red onions. Other favorites include smoked wings, pork nachos, BBQ duck mac and cheese and the return of the famous Woodburn Burger. If you’re looking for more healthy options the kitchen will offer dishes like Not a Wedge Salad, Woodburn Greens and the fan favorite toadstool sandwich with a ginger and soy marinated portobello mushroom, gochujang slaw and mayo.
“I’m extremely grateful for the opportunity to open up the Woodburn kitchen,” Han said. “I had a lot of fun developing the menu with my team and incorporating my favorite childhood flavors into easily recognizable dishes. I think this is just the start of something big with food within the March First family of taprooms and I can’t wait to see what the future holds!”
Bhumin, Han and their team promise exciting weekly specials and a brunch program a few weeks after the grand opening. Woodburn Brewing has already gained a reputation in Cincinnati for the food at its Drag Brunches on the final Sunday of the month. With a full kitchen the team will be taking that menu to the next level and eventually offering it on a weekly basis.
You can enjoy a bite seven days a week starting at 11:30 am everyday and running into the evening hours with a late night menu to satisfy those midnight munchies.
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