Carroll Gardens Patch recently sat down with Mile End’s Noah Bernamoff, and learned that, bucking the trend of Manhattan restaurateurs who are replicating their properties across the East River, he’s hoping to open a second restaurant this summer, preferably in Manhattan.
And if that’s not enough to stoke slavering anticipation, Mile End may also soon be available in the grocery store: Bernamoff reportedly spends a quarter of his time developing products like veal sausage for wholesale, with the end goal of selling them to places like Whole Foods. All of which is great, but begs the question: Does anyone open a restaurant just to open a restaurant anymore?
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