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.
PEKING DUCK SKEWER
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
ROASTED VEGETABLE SALAD
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.