Starting May 12, Roy Choi and David Reiss’ Sunny Spot will bruk out its new weekend brunch menu from 11:00 to 3:00 P.M. every Saturday and Sunday. The menu includes a daytime glimpse at Sunny Spot standards like the chef’s head cheese pork terrine Cubano, oxtail stew, and smashing Two-Fisted burger, while fans of the restaurant can try new morning-friendly dishes with a selection of fruit smoothies and breakfast cocktails. Original items include a benedict of salt cod brandade with coconut hollandaise, a plate Korean-style confit eggs with jerk fingerling potatoes and pork belly or hangar steak, fried Caribbean “festival bread” with goat butter and guava jelly, and banana French toast with rum coconut whipped cream. Drinks include a liquor-less smoothie made with coconut milk, fruit, and cracked pepper plus mash-you-up cocktails like a bloody Mary with jerk spices and something called “Death in The D.R.” (giving us painful Oscar Wao flashbacks). See the full menu online and catch your first glimpse come Mother’s Day weekend.
Sunny Spot Photo: Tatiana Arbogast