At most restaurants, proclamations of a "fusion" menu usually means more attention paid to the concept than the cooking. Luckily, the word 'fusion" is never used at Lucky Luna, a new Taiwanese-Mexican place in Greenpoint. The brunch is more flavorful than your typical eggs Benedict.
This small cafe does a wonderful brunch that's worth waking up early to beat the crowds.
Almost a year after opening, Estela still commands long waits for dinners of artful Spanish-inspired small plates. For his brunch menu, chef Ignacio Mattos doesn't slack off, but know that a meal here doesn't come cheap.
On a quaint corner of Fort Greene Park sits the friendly neighborhood frrestaurantiendly Walter's. The sister restaurant to Williamburg's Walter Foods, Walter's serves similar seasonal fare that made the original so beloved. Chef Josh Goldstein doesn't disappoint with brunch, offering tasty alternatives to the usual eggy brunch dishes.
Weekend brunches should be stress-free, but crowded old standbys can be anything but. North River, the new kid on the East Village block, offers a calmer respite. Chef Adam Starowicz, a Momofuku Ko alum, has a brunch menu that's seasonal and crowd-pleasing.
A cafe by day and a sake bar by night, Hi-Collar brings two highlights of Japanese cuisine under one roof. But the lunch menu is worth a visit all its own.
If you don't want to endure the infamous wait to get a seat for dinner at St. Anselm, go during brunch hours, when you can often just walk right in and still have a good meal.
If you're looking for more than just standard egg dishes for brunch, go to East 12th Osteria where you'll get a home cooked Italian meal and pastries.
Though their claim to fame is the fried Korzo Burger, they also have some choice central European fare. On a cold winter's day, nothing is better than the Spicy Hungarian Goulash ($5 small / $15 large).
Last summer, Sigmund's went through a total transformation from quick snack shack to friendly neighborhood restaurant. With beer taps and a full menu, they also serve a weekend brunch of the classics—but pretzel-ized.
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