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At Hawaiian restaurant, noreetuh, chef Chung Chow has designed an extensive Asian- and Pacific-influenced brunch menu. Go for a tapas experience by filling the table with dishes like musubi (popular options include the spam, spicy tuna, and sea urchin); tuna poke with macadamia nuts and pickled jalapeños; or a pork katsu sandwich on a sweet Hawaiian bun. If you’re not in the mood for sharing (hangover’s can make anyone a little grumpy), chomp down on a bowl of kimchi fried rice; or a plate of fried chicken served with rice, fried egg, macaroni salad, and gravy. An impressive wine list is available (with corkage fees waived on Sundays), as well as a specialty cocktail list with drinks like the coconut sangria (butterfly pea soju, coconut cream, mint syrup) or simply kick back with a cold six pack of beer.
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Chef Chung Chow’s (Per Se, Lincoln) modern Hawaiin restaurant celebrates the flavors of his home state with influences of Japanese and Korean elements. Fun fact: Hawaii is the largest consumer of SPAM in the US, and at Noreetuh, the musubi options are grand with over 10 to choose from (platters of 4 are also available). But the stellar offerings here go beyond canned meat, with signature items like a katsu sando, truffle wontons, sea urchin cavatelli, and fried chicken with Hawaiian macaroni salad. Pair everything with an award winning wine list that has over 200 selections, in addition to craft beer and sake.
Special lunch and dinner offerings: Appetizers include a choice of tuna belly misoyaki; big-eye tuna poke; berkshire pork cutlet; cuttlefish salad; or truffle wontons. Entrees include a choice of chow noodles; bowls featuring kalua pork, teriyaki chicken, or garlic shrimp; kimchi fried rice; mochi-crusted fluke; sea urchin cavatelli; mochiko chicken loco moco; or imperial steak. Desserts include a choice of bruleed Hawaiian pineapple; mango & pandan pie; a chocolate haupia sundae; or pineapple upside-down cake.