Photos: The Wesley
The Wesley (310 West 4th St is launching brunch service starting on April 8th. Chef Santiago Astudillo, formerly of Le Bernadin and Daniel, is serving up several plant-forward dishes such as Quinoa Porridge with pistachio, barberries and preserved lemon; Mezze for Two with almond harissa coconut crema, charred eggplant hummus, and sourdough; Shakshuka with red pepper, artichoke, and okra; and Buckwheat Pancakes with cinnamon, maple and coconut lemon curd.
Cocktails include Melon of Troy with salted cantaloupe cordial and cava rose; Verde Maria with tequila, tomatillo, cactus, apple, and green chili; and Wabbit Season, with carrot, mezcal, cardamom, and vino sherry. Non-alcoholic beverages are also offered like Sicily is Burning with charred lemon, rosemary and tonic.
Brunch at The Wesley is served on Saturdays from 11:30am to 2:30pm and Sundays from 11:30am to 4pm. For more information, visit thewesley.co
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