Chez Sardine Introduces Brunch; The Marrow Starts Lunch Service
Chez Sardine, Gabriel Stulman's non-traditional izakaya, introduced a new brunch menu with funky Japanese-American combinations. Mushroom-baked eggs with goat cheese and ramps, miso-baked oysters, and a "Fedora burger" with smoked cheddar, cucumbers, and BBQ mayo will be served alongside funky cocktails and Stumptown coffee. The menu will be served from 10:30 a.m. to 2:30 p.m. on Saturdays and Sundays. 183 W. 10th St.; 646-360-3705
The Marrow introduced lunch service on Monday, and its new menu will be available from noon to 2:30 on weekdays. Dishes from the brunch and dinner menus are available, and new plates like brioche grilled-cheese sandwiches and house-made sausage ragu have been added. 99 Bank St.; 212-428-6000
The Pines in Gowanus will open its backyard this Saturday. Stop by for a "Brazilian-soul-African-disco party" hosted by DJ Dr. Sussman, and a look at the new outdoor patio and its Basque cider bar. The outdoor dining area will open officially on May 18, and chef Angelo Romano will grill dishes over a wood fire Tuesday through Sunday all summer. 284 3rd Ave., Brooklyn; 718-596-6560
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