Bongos (85 Orchard St), the new dinner party-inspired bistro on the Lower East Side, is offering a not-so-standard brunch.
Brunch cocktails come with names like Breakfast Margarita (mezcal with hints of carrot, lemon and agave), Orange Julius (vodka-based mimosa, featuring tangerine and lemon flavor notes, dusted in vanilla), and Bongos Garibaldi (coconut-infused Campari with tangerine juice, shaken for a foamy finish and topped with a fresh orange wedge).
Chef Gabriel Borges is also cooking up interesting brunch fare like Sea Bass Crudo topped with jasmine, cucumber and lime, Wild Blue Crab Tartar with buttermilk and celery, and Pork Belly, house-cured and rubbed with hickory and maple chili syrup.
Bongos offers brunch Saturdays from 12-4pm & Sundays from 12pm-6pm. For more information, visit www.bongosnyc.com