There Are New Brunch Cocktails at Momofuku Nishi

Looking for somewhere to indulge on the weekends? Chelsea’s Momofuku Nishi has a new Italian-inspired brunch – including a couple of molto delizioso cocktails!

Crafted by Beverage Manager Alexis Tabor, the trio of additions to the brunch menu have a decidedly Italian vibe, using a variety of amaros, herbs and garnishes.

“One way not to get a hangover is to keep drinking,” explains Tabor. “And the best way to do that is to start with day drinking. Whether you’re looking to be light on your feet or make it through the day, each of Nishi’s brunch cocktails will provide a great opener.”

The Nonna Mosa is a riff on the mimosa, a true brunch standard. This one uses Don Ciccio and Figli Mandarinetto – a liqueur with a delicate Mandarin orange flavor – mixed with sparkling wine and tarragon, while the Bloody Mary is a spicy treat with vodka, horseradish, celery seed, pepperoncini and house-made mix.

“The Nonna Mosa is a sultry play on a mimosa, substituting Don Ciccio & Figli Mandarinetto for orange juice and garnished with tarragon to add a subtle layer of anise flare,” Tabor says. “We won’t blame you if you find yourself leaving the restaurant saying ‘Ciao, Bella’ and blowing kisses in the air.”

In need of something a bit stronger? Go with the Resting Brunch Face (featured image), a blend of rye, Amaro, cold brew coffee, orange bitters and a lemon twist.

“The Resting Brunch Face lands somewhere in between a Boulevardier and a White Russian, made with Wild Turkey Rye Whisky, Averna Amaro, Stumptown Cold Brew Coffee and served with a side of milk to help cut the boozy bitterness (only if you aren’t in to that),” Tabor continues. “This drink is not judging you for last night’s makeup; that’s just its face.”

If last night’s activities have you feeling meh, there are non-alcoholic options, too: the Inquiri, with lime, jalepeño and cucumber, the genmai matcha, honey, lemon and herb Garden Sour or the Win & Tonic with grapefruit oleo saccharum, citrus and tonic.

New food options from Chef Joshua Pinsky include a Smoked Fish Omelet with dashi, frisée, pickled shallots and trout roe, the requisite Avocado Toast – this one served on house-made sourdough focaccia, brushed in brown butter and caramelized – and a Kale & Mushroom Strata with gouda and maitake mushrooms, topped with a fried egg.

Definitely don’t miss the Eggs in Purgatory, a Sichuan-inflected take on the Italian baked-egg staple, featuring spicy baked eggs in a tomato sauce with shredded pork, tofu, Sichuan peppercorns and sweet-and-smoked chilis, or The Dagwood, an Instagram-friendly triple-stacked sandwich with layers of roasted chicken thigh, caramelized onion mayonnaise and sardines tossed with parsley, piquillo peppers, mint, and lemon juice, and thick slices of pate featuring pork, chicken liver, brandy, garlic and parsley.