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Nitehawk Celebrates National Tater Tot Day

Coming to watch THE BIG GAME at Prospect Park or Williamsburg? Well, we’ve got a treat for you!

February 2nd is not only football’s biggest day, it’s also National Tater Tot Day! Our chefs have created a special sure to make your mouth water (and hopefully help your team win)!

tater tots, queso, black beans, pickled jalapenos, tomatoes, shredded lettuce, sour cream $13
add house made chorizo $2

See you on game day!

The new Summer Menu at Nitehawk Cinema

Summer is officially here and the culinary team at Nitehawk Cinema, New York’s original dine-in theater, has crafted a new menu to cool you down and keep you buzzed.

Nitehawk Williamsburg’s Executive Chef Michael Franey elaborates on his favorite new menu item, the Vegan Pulled Pork Sandwich: ”We’re always searching for how to take things that people are familiar with and present them in new and interesting ways. This summer, we challenged ourselves to remake a classic summer barbecue dish and make it vegan. We are shredding young jackfruit and sautéing that with miso, tomato paste and a Carolina style barbecue sauce with a lot of mustard. We top the sandwich with a lightly pickled peach to bring some sweetness and some vinegar bite to cut through the richness of the sauce and umami packed jackfruit.”

What better way to quench your thirst after a big helping of Vegan Pulled Pork than our new Ginger-Lime Slushie! Nitehawk Williamsburg’s Beverage Director Rob Giles explains: “We really wanted this drink to be reminiscent of the childhood frozen treat you had during the summer— except with the option of booze. Ginger is juiced fresh and blended with sugar and lime to create a refreshingly cold non-alcoholic beverage to slurp on during one of our movies. You do have the option of adding either Bourbon, Vodka, or Jamaican rum if you’re looking to party!”

Don’t worry carnivores, we’ve got you covered with our Brooklyn Cured Bratwurst, available at our Prospect Park location. Nitehawk Prospect Park Executive Chef Blessing Schuman-Strange states: ”We’re always looking to feature products from local producers. The brats from Brooklyn cured are made with sustainable meat from farms they trust, they are also wonderfully tender and buttery. We serve them in the classic german style; sliced over house made sauerkraut with cucumber-dill and german style potato-mustard salads. I think this dish is also a great example of the ways in which Nitehawk defies what you would expect from ‘movie theater food.’”

It has always been a priority of Nitehawk to work with local producers, and we are very excited to introduce our new Nitehawk and Brooklyn Winery Collaboration. Nitehawk Prospect Park Beverage Director Nick Dodge explains: “We made a special Grenache based red wine blend with Brooklyn Winery called Nitehawk Red Blend no. 2. It’s really great to be able to work with local producers and have some involvement in the production stage of some menu items. We made a bright juicy Côtes du Rhône style blend that is perfect for summer.

Our chefs also devised healthier alternatives for those looking to indulge in more mindful options while at the cinema. “The Stone Fruit Salad is a lovely balance of simplicity and sophistication. We start with the spicy/grassy arugula which is the perfect base for the sweetness of local stone fruit. We’ll be sourcing whatever stone fruit is at its peak as we move through the summer harvest season. The lightly pickled cherries bring in a nice hit of acid and it’s topped off with walnuts and Stilton cheese for a little bit of texture and richness” says Executive Chef Blessing Schuman-Strange.

Sweeten up any movie this spring by treating yourself to our new Watermelon Soft-Serve-Sorbet. Sorbet has always been a Nitehawk staple and we are excited to offer a soft serve sorbet for the first time. “It’s everything I want in a hot weather dessert; light, refreshing, and cold. Who doesn’t want a mouthful of frosty watermelon to fight off those dog days of summer? I’m also always happy when we are able to add another option for our dairy free/vegan guests” states Executive Chef Blessing Schuman-Strange.

Nitehawk’s Beverage Directors Nick Dodge and Rob Giles collaborated to elevate cocktail recipes and frozen drinks to showcase seasonal accents with bold fuisions. “We usually like to offer guests a mixture of signature and classic cocktails to provide them with a varied array of beverage options for all levels of experienced drinkers. The Negroni Bianco is a culmination of these two philosophies– a classic cocktail that is based on a familiar recipe, but that has been tweaked to compliment the longer days and hot summer nights. The base spirit used Barr Hill gin, an amazing product endemic to the Northeast region that used raw honey in the distillate, and a relatively new vermouth from Lustau that provides  floral and citrus notes that results in a lighter and more balanced cocktail” states Rob Giles from Nitehawk Williamsburg.

Nitehawk Cinema blossoms this season with a creative selection of food and drink items available at both Brooklyn locations. The lineup of new dishes and signature beverages includes:

  • The Mule (frozen)

    • Frozen ginger lime slushie with your choice of: Absolut Vodka, Hamilton Black Rum or Four Roses Bourbon

  • Donovan’s Reef

    • Wild Turkey 101 Bourbon, Four Roses Bourbon, pineapple, lime, cinnamon, Swedish Punsch Liqueur

  • Buddy Love

    • El Dorado (3 yr), Plantation Xaymaca, Black Bottle Scotch, cashew orgeat, lime juice, Combier Liqueur d’Orange, absinthe

  • Negroni Bianco

    • Barr Hill Gin, Lustau Bianco Vermouth, gentian liqueur, grapefruit bitters

  • Cool Breeze Over the Mountains

    • Suntory Whisky Toki, barley, lemon oil, shiso, sparkling water

  • Montauk Watermelon Session IPA

  • Blackberry Farm Classic Belgian-Style Ale

  • Shacksbury Dry Rosé Cider

  • Brooklyn Winery x Nitehawk Red No.2, NY

    • Grenache based Côtes du Rhône style blend, medium body with bright spiced fruit

  • Lamb and Beef Skewers (available at Williamsburg)

    • Cucumber, marinated heirloom cherry tomatoes, mint yogurt sauce

  • Nashville Hot Popcorn Chicken

    • Popcorn chicken, Bread and Butter pickles with a side of ranch

  • Vegan Pulled Pork (available at Williamsburg)

    • Jackfruit, pickled peaches, Carolina style BBQ sauce, kaiser roll, hand cut fries or house salad

  • Lobster Roll

    • Meyer lemon aioli, tarragon, Old Bay, sweet Hawaiian bun, hand cut fries or salad

  • Stone Fruit Salad

    • Seasonal stone fruit, arugula, frisée, Stilton, pickled cherries, walnut vinaigrette

  • Brooklyn Cured Bratwurst (available at Prospect Park)

    • Cucumber-dill salad, mustard new potatoes, house-made sauerkraut


CATCH EM ALL: Food & Drink Special inspired by POKÉMON DETECTIVE PIKACHU at Nitehawk Prospect Park

Pokémon Detective Pikachu is a thrilling adventure to unravel a tangled mystery set in the neon-lit streets of Ryme City – a sprawling, modern metropolis where humans and Pokémon live side by side. The film opens on Friday at Nitehawk Prospect Park and to accompany this family-friendly flick is a curated special that adults should catch for themselves. The selection features an ahi tuna poké ball and a coffee-inspired cocktail blended with scotch, black cherry, and clove syrup. While trying to solve the case, electrify your tastebuds at Nitehawk Prospect Park.

Poké Ball
Ahi tuna, wakame, cucumber, avocado mousse, Korean chile, sesame seeds, nori, fried wonton

Black as Night
Mr. Black coffee liquor, Black Bottle blended scotch, black cherry and clove syrup, hot coffee


TASTE SOMETHING DIFFERENT: Food & Drink Special inspired by LONG SHOT at Nitehawk Cinema

Charlize Theron and Seth Rogen play old friends who find love in LONG SHOT which is screening at both at Nitehawk Williamsburg and Prospect Park. The film is perfectly paired with a food and drink special that has been blissfully crafted to ignite a longing for love. The collection features hickory shrimp skewers and a Pamplemousse cocktail that comes optionally with CBD oil. Elevate your dine-in theater experience at Nitehawk Cinema.

Bees, Seas, and Trees
Hickory shrimp skewers, honey, rosemary, hibiscus

Johnnie Walker, falernum, grapefruit-cinnamon syrup, lime, La Croix Pamplemousse (optional CBD oil)


Nitehawk Cinema Blossoms with New Spring Menu

Spring has sprung and the culinary team at Nitehawk Cinema, New York’s original dine-in theater, have crafted a new menu that will bloom appetites and ripen taste buds all season long. Nitehawk Williamsburg’s Executive Chef Michael Franey explains, “Our goal was to accentuate the freshness, brightness, and lightness that the changing of the season brings. The Spring menu features asparagus, peas, fava beans, radishes, and beets, combined with refreshing herbs like mint and tarragon.” Beginning Friday, April 19th, at both Nitehawk locations, the new selection continues in Nitehawk’s flair of introducing items with tantalizing flavors that compliment the dine-in theater experience and welcome the warmer weather with open arms.

“We purveyed an amazingly fresh burrata from Lioni Latticini in New Jersey, that showcases the delicious creaminess of mozzarella with a deep contrast in Calabrian chili, fava beans, and snap peas,” expresses Chef Franey. If the burrata doesn’t have you rolling out of your seat, then check out the Risotto Balls which are combined with fresh asparagus, diced piquillo peppers, minced chives, and pecorino cheese. Finally, who doesn’t love an everything bagel?! However, this New York City staple is prepared like a fritter. The “everything bagel” is folded with goat cheese, capers, red onions, and partnered with a whipped mousse made with crème fraîche and smoked salmon. With excitement Chef Franey proclaims, “The Everything Bagel Fritter has to be my favorite dish because it’s a perfect example of how we create a new menu and put the right amount of Nitehawk spin on classic items!”

Our chefs devised healthier alternatives for those looking to indulge in more mindful options while at the cinema. The Tri-Color Beet Salad is fun in the dark with vivid, herbaceous, and intensely colored red beets contrasted with thin slices of the candy cane beets, bright yellow beets, and tossed with a vegan tahini and za’atar dressing. Over at Nitehawk Prospect Park, moviegoers will experience Executive Chef Blessing Schuman-Strange’s twist on an avocado toast. Nitehawk’s version features nordic rye bread covered with smashed avocado in a white wine and basil marinated salad of baby heirloom tomatoes and shallots. “Although Avocado Toast is super simple, it emphasizes the way we transform dishes to be enjoyed in the dark while watching a movie,” declares Chef Blessing. Another exhilarating creation is the Tuna Niçoise Sandwich which takes all of the components of the french inspired salad and reimagines it into a decadent sandwich that offers a light and mouthwatering choice at Nitehawk Cinema this Spring.

Sweeten up any movie this spring by treating pallets to a tasty Nitehawk creation like the King’s Sundae, Boozy Cherries Jubilee Float or Chocolate Covered Strawberry Toast Tart. Blessing mentions, “I love how the toaster tart takes the nostalgia of a packaged childhood breakfast pastry and takes it to another level. One of my favorite parts of working for Nitehawk is the ways in which we playfully create our menu with dishes that are delicious but uniquely suited to our dine-in experience.”

Nitehawk’s Beverage Directors Nick Dodge and Rob Giles collaborated to elevate cocktail recipes and frozen drinks to showcase seasonal accents with bold fuisions. Rob states, “Springtime really gave us a chance to explore lighter and refreshing flavor combinations for our cocktail list. As the days become longer and hotter, we wanted to offer drinks with high acidity and flavors like pineapple or fresh cucumber to reflect the seasonal changes.” Nitehawk’s newest addition, Withnail and I, takes the format of a Pimm’s Cup and jazzes it up with juicy strawberries, spicy ginger syrup, and bourbon.

Another standout is Nitehawk’s seasonal Gin and Tonic series which is playfully named Kung Fu Hustle. The draught creation is a study on East-meets-West by using gin from Brooklyn based New York Distilling Company and a rice-based Soju for a subtle concoction. The house-made tonic uses classic citrus aromatics and gentian with a punch of flavor from lemongrass, kafir lime, and Thai basil. “The most dangerous part is how drinkable this cocktail is,” laughs Giles. Nick affirms, “We might have had a little too much fun working on the cocktail menu!”

The Beer menu gets a similar update as well, emphasising session-style Gose and thirst-quenching pilsners from local producers. “We are #blessed with how many excellent craft breweries are opening up in Brooklyn. It’s gotten to a point where an entire draft list can be as local as 30 miles or less,” says Giles. Dodge professes, “I’m excited about the amazing bar spaces at Nitehawk Prospect Park! Now that the weather is warming up, The Mezzanine is the perfect spot for park-goers to enjoy a drink once the sun goes down.“

Since popcorn is the undeniable part of any cinema experience, Nitehawk also introduces a vegan friendly Buffalo Wing Popcorn seasoned with Frank’s Red Hot and spiced with a home-made herb mix that replicates ranch dressing. Not typical dine-in movie theater, Nitehawk Cinema blossoms this season with a creative selection of food and drink items available at both Brooklyn locations. The lineup of new dishes and signature beverages includes:

Frank’s Red Hot, coconut oil, and vegan ranch powder

Yellow and green squash, spring onion, fava beans, red bell pepper, over easy eggs, grilled baguette, and choice to add chorizo or smoked tofu

Smashed avocados, baby heirloom tomatoes, marinated shallots, basil, olive oil, and nordic rye bread

Asparagus, piquillo peppers, chives, pecorino, and lemon tarragon aioli

Snap peas, fava beans, calabrian chili, parsley, and sourdough croutons

Goat cheese, scallions, red onion, capers, and smoked salmon mousse

Lemon, sea salt, and espelette

Red, yellow, candy cane beets, mixed baby lettuces, and za’atar tahini dressing

Mojo marinated shrimp, corn and chipotle slaw, salsa verde, and corn tortilla

Asparagus, snap peas, frisée, roasted red radish, French breakfast radish, herb vinaigrette, and choice of grilled chicken, smoked salmon or crispy tofu

Tuna, olive oil poached potatoes, lemon, niçoise olives, gribiche aioli, tomato conserva, frisée, ciabatta roll with hand cut fries or salad

Vanilla soft serve, chocolate cookie pieces, peanut bacon praline, banana dulce de leche, and whipped cream

Black cherry soft serve, brandy, and cream soda

Macerated fresh strawberries, pie crust, and chocolate royal icing

Aperol, Da Mar Prosecco, Scrappy’s Lavender Bitters, vanilla, soda, lemon

Vodka, Clear Creek Cranberry Liqueur, lime cordial, Combier Liqueur d’Orange, lime and tiki bitters

Rhum J.M. Gold, Cynar, St. Germain, cardamom-star anise syrup, pineapple, lime, Angostura

Perry’s Tot Navy Strength Gin, Tokki Soju Black, lemongrass-kaffir lime tonic syrup, Thai basil

Cruzan Blackstrap Rum, Plantation Pineapple Rum, Campari, pineapple syrup, lime

Wild Turkey 101 Bourbon, Pimm’s No. 1, mint, lemon, strawberries, cucumber bitters

Plan Your Next Special Event at Nitehawk Prospect Park

Nitehawk Cinema, New York’s original curator of dinner and a movie, launches private event rentals at its new Prospect Park theater which showcases breathtaking views of Brookyln’s flagship park.

“We are now offering customizable, private events at Nitehawk Prospect Park. We have had huge success with these at Nitehawk Williamsburg, from world premieres, corporate outings, birthday parties to weddings and proposals. We have a dedicated events team that handles all the details in putting these together, and we’re excited to offer these memorable experiences at Prospect Park.” states Deanna Nokes, Event Director at Nitehawk.

Nitehawk Prospect Park features seven state-of-the-art screens, hosts two bars and is a Brooklyn landmark with design elements that date back to 1928. Once known as the Sanders Theatre, the 650 seat cinema is located in the historic and completely redesigned Pavilion Theater. Situated on Bartel-Pritchard Square, the theater is easily accessible by public transport and the restored mezzanine is the perfect place to celebrate a birthday, happy hour or professional function.

The catering menu, which utilizes locally-sourced ingredients, features a delectable selection of platters including Grandma’s Meatballs, Jerk Chicken Dumplings, and Chorizo Patata Brava Taquitos. A queso fountain is also available that comes flowing with Nitehawk’s staple tater tots, chips, a toppings bar, and a dedicated chef. The beverage choices include signature cocktails, local beers, and specialty drinks that may be crafted to thematically align with a special event hosted at the cinema.

Nitehawk Prospect Park theaters vary in size from 48 to 194 seats and are available Mondays through Thursdays for screenings, birthday parties, graduations, and corporate meetings. Rental prices vary based on the specifics of the event and can be personalized to create an ideal way to commend any occasion. If you wish to book a private event at Nitehawk Prospect Park, please email

Nitehawk Williamsburg Unveils Fresh New Winter Menu

Brooklyn, New York — (January 28, 2019)  Nitehawk Cinema, New York’s original dine-in theater, launched new specials that are sure to warm appetites and sizzle taste buds this winter. At Nitehawk Williamsburg, guests can delight in tantalizing cocktails and refreshing dishes with an emphasis on seasonal and locally sourced ingredients.

With an already impressive menu, Executive Chef Michael Franey introduces a number of new mouthwatering items geared to embrace the latest culinary trends while striking a delicate balance between healthy and delicious. “Winter gives us the chance to showcase some lesser-known and used produce, like sunchokes, parsnips, and winter citrus fruits, along with all of the fantastic local products that we pride ourselves in sourcing and highlighting. I think that this menu really shows that we aren’t a typical dine-in movie theater.”

Adding a new dimension to mainstay classics like the Nitehawk Burger and Homemade Beef Jerky are Peking Duck Skewers. A soy, sesame, and Thai chili marinated duck breast is served over a broccoli slaw made from a vinaigrette made from orange juice, red wine vinegar, dijon, and agave syrup. A new crispy quesadilla features roasted poblano peppers, cremini mushrooms and brussels sprouts sprinkled with shredded Oaxaca cheese and served with a special molé sauce.

For guests looking to indulge on more mindful options, Nitehawk purveyed a meatless burger from Impossible Foods that is topped with guacamole and a spicy tahini aioli. The new Roasted Vegetable Salad is a hearty choice of baby carrots, parsnips, and sunchokes while Nitehawk’s Kale Salad is bursting with sweet citrus flavors. Since popcorn has always been a movie theater staple, Nitehawk created a vegan-friendly option that is seasoned to perfection with Thai red curry, lemongrass, ginger, lime and drizzled with red curry coconut oil.

Nitehawk’s new beverages are crafted to spice up any cold weather occasion. Beverage Director Robert Giles states, “The winter beverage menu features elevated classic cocktail recipes showcasing seasonal accents and bold twists. Each drink was chosen to fulfill a specific space on the menu, from hot winter spiced ciders to our coffeehouse influenced Negronis. My favorite is our winter inspired draught Gin and Tonic!”

Nitehawk’s Gin and Tonic features a house-made tonic syrup comprised of preserved lemon, toasted peppercorns and brown sugar, utilizing an Aviation Gin, an American made spirit based out of Portland. With an extensive list of movie-themed cocktails, the Barry Lyndon is a light yet sophisticated gin sour that features Perry’s Tot Gin which is infused with pink peppercorn, lemon juice, earl gray tea, and pamplemousse liqueur. For beer lovers, Nitehawk welcomes Five Boroughs Pilsner which imparts soft floral and grassy aromas to create a crisp and bitter finish.

Get cozy this winter and comfort the soul with new wintery items at Nitehawk Cinema Williamsburg. The lineup of new dishes includes:

Thai red curry – lemongrass, ginger, lime, red curry coconut oil.

Szechuan marinade, broccoli slaw, crispy duck skin

Brussels sprout, poblano pepper, cremini mushroom, Oaxaca cheese, molé

Beef meatball, Fra Diavolo sauce, mozzarella, basil, Mike’s Hot Honey

Tuscan kale, satsuma orange, tangerine, ricotta salata, puffed quinoa, blood orange vinaigrette

Sunchokes, baby carrot, parsnip, radicchio, hazelnut vinaigrette

Red sauce, white sauce, little gem, cucumber, pickled red onion, pita, choice of house cut fries or salad

Guacamole, spicy tahini “aioli,” poppy kaiser roll, choice of house cut fries or salad

About Michael Franey – Executive Chef
After graduating from The French Culinary Institute in 2003, Michael worked for the James Beard Award-nominated chef Cindy Wolf for 4 years, working his way up from commis chef at Charleston Restaurant to Sous Chef at Petit Louis Bistro. Michael returned to New York and found employment with Kimpton Hotels, where he was part of two separate opening teams, one in Baltimore with Food & Wine Top 10 Best New Chef Michael Reidt and in Philadelphia with James Beard Award-winning chef Guillermo Tellez. When Michael returned to New York, he was on the opening team for Andaz 5th Ave and opened the gastro-pub in Manhattan, Tavern29. Michael then came to Nitehawk Cinema in 2012 and sought to bring his Southern and Mid-Atlantic inflected take on American cuisine. He then left to join the Craveable Hospitality Group in 2015. With CHG he helmed the kitchen at David Burke Fabrick and opened SaltBrick Tavern. He rejoined the Nitehawk family in May 2018 as the Executive Chef.

About Rob Giles – Beverage Director
Over the past three years, he has been managing partner for two distinct cocktails bars, Erv’s on Beekman and Until Tomorrow, designing seasonal menus which utilize a plethora of culinary techniques to achieve unique flavor combinations. The bars that he opened have received numerous accolades, including national top 10 lists, and in 2018, Robert was nominated as an Eater Young Gun, a national merit which highlights the top talent in the United States under 30 years old. His restaurant philosophy is to create relaxed and laid back environments, and believes that the true purpose of any service establishment is to serve as public meeting place for people of all walks of life. He joined the Nitehawk family in September 2018 as the Beverage Director.

About Nitehawk Cinema
In 2011, Nitehawk helped to overturn a Prohibition-era state liquor law banning alcohol in theaters, to become the original curator of dinner and a movie in New York State. With two Brooklyn locations, Nitehawk Cinema has grown into New York’s premier dine-in theater, pairing exemplary first-run and repertory film programming along with tableside service. Nitehawk enhances the cinematic experience by creating a specialty menu with fresh, local house-made ingredients inspired by the films we love, a live band accompaniment, special guest Q&As, and the annual Nitehawk Shorts Festival.