With a name like Nights & Weekends, you ought to know they are open for brunch too.
Your favorite neighborhood hangout now welcomes you to brunch and dinner service 7 days a week with a revamped menu by chef Nick Korbee, formerly of Smith & Mills in Tribeca. Nick and GM, Diana Donohue, were nice enough to share some new plates with us while we learned about the inspiration behind the dishes.
Pulling from ideas of travel to the Caribbean, Nick was eager to learn about traditional plates from Trinidad, the Dominican Republic and Jamaica. Rather than flipping through endless cookbooks he turned to travel writing and old National Geographics to really get a sense of the culture and food from these faraway places. Incorporating those concepts into the tropical straight off the beach feel of Nights & Weekends was easy, with their breezy open space, huge windows and perfect location at the meeting point of Williamsburg and Greenpoint.
At the end of last November while gearing up for the transition into being open a full 7 days, it was decided the menu needed a refresher. Nick decided to slim down the offerings, making them more approachable and simply remove what wasn’t working. Nick explained he wanted the food to be authentic but not in the sense that it would be exactly what you would find on these caribbean islands. He sought out traditional, unique dishes served in Caribbean countries and gave them a modern update, with the idea in mind to forget you are in Brooklyn after taking a bite.
We love the specifically themed menu and were excited to dig into our dishes. We ordered the Cast Iron Baked Eggs, a mixture of stewed black beans, caramelized plantain, sliced piquillo peppers, and two eggs. The dish is garnished with pickled red onion, crema, queso fresco, and the addition of either roasted pork or skirt steak rounds the dish out for a hearty brunch. The Cuban Sandwich, a staple, came on a pressed Portuguese roll spread with mojo aioli, and Dijon mustard. The sandwich consists of pork shoulder (cooked for 10 hours!) thinly sliced honey glazed ham, melted swiss cheese and house made spicy pickled cucumbers. If that wasn’t enough food yet, we decided to share the Avocado Toast on multigrain bread made by Pain d’Avignon, topped with mashed avocado and garnished with citrus salt, chili pepper, and drizzled with olive oil. Of course we couldn’t leave without trying something sweet so we finished off our meal with the French Toast on special, rich with guava butter and covered with kumquats.
Nights and Weekends lovely lady bartender on duty, Tracey kept the drinks flowing with classic frozen margaritas, Bloody Maria’s and two new specials off the brunch cocktail list, the Beach Dad (conveniently named after a particular staff member who loves savoring his summer days at the shore) and the Federali, made with fresh daily coffee infused tequila.
After reading this and you decide you need to have brunch at Nights & Weekends this week, don’t forget to cover your food in their homemade hot sauce (liquid death) and have some small batch locally brewed Parlor Coffee. If that isn’t motivation enough then we have a $50 gift certificate to give away to a lucky neighborhood brunch goer! Just go to our facebook page to share our Nights & Weekends post and tell us what you love most about brunch. One lucky person who shares will win!! We can’t wait to read your notes!
Nights and Weekends is located at 1 Bedford Avenue, in the neighborhood of Greenpoint, Brooklyn.
xo Nicole and Jenna