Chef Jonathan Brooks Makes Brunch-Friendly Cocktails from a Tchotchke-Decorated Garage
All week, F&W is introducing the 2015 Best New Chefs. See their genius recipes here.
Jonathan Brooks; Milktooth, Indianapolis
F&W had never given a Best New Chef award to a cook who doesn’t serve dinner. Then we met Jonathan Brooks, whose restaurant, Milktooth, is only open until 3 p.m. In a garage decorated with family tchotchkes, the Indianapolis native serves transcendent, internationally influenced dishes. He prepares okonomiyaki, the savory Japanese pancake, with fried mortadella from a local butcher, purple carrots, house Sriracha aioli and—because it’s brunch—a fried egg. He even makes a tacky ’80s cocktail cool and brunch-friendly, spiking his Long Island Iced Coffee with amaro.