Daily Business News reporter Matthew J. Silver proudly states his step-son and daughter-in-law, Jonathan and Ashley Brooks, have gained national attention and accolades for their new restaurant, Milktooth, in Indianapolis. Serving brunch six days a week, 7AM -3PM, each dish is prepared on the spot when ordered, using the freshest ingredients from local sources (except for the seafood, which is flown in).

This is not just bacon, eggs and hash browns. Softly scrambled eggs are served with Burgundy truffles and Osetra caviar with pork rinds, or waffles topped with sweet plums and house made ricotta cheese, or sweet tea fried chicken are just a few of the offerings.

In addition to mounds of never-ending local press and TV coverage, Jonathan was chosen as one of the ten best new chefs in the country by Food & Wine magazine in their April issue, and he and Ashley prepared food at the Food & Wine Classic in Aspen this summer, a 32-year tradition for those rich of taste. They will be preparing meals at another F&W gathering in Miami in February.

Moreover, Bon Appetit magazine selected Milktooth as one of the top ten restaurants in the nation, the first time a restaurant not serving dinner was so chosen. There is a brief spread about Milktooth in the September issue, and their “Fine Diner,” as they prefer to call it, will be featured in the October issue.

Next time you are in Indianapolis, stop at Milktooth on Virginia Ave., just southeast of downtown, and tell them Matthew sent you. ##

(Photo credit: Kelly Jordan Photography–Ashley and Jonathan Brooks and son, Roman )

Article submitted by Matthew J. Silver to Daily Business News-MHProNews.