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

Pamplemousse
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:

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

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

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

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

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

EVERYTHING BAGEL FRITTER
Goat cheese, scallions, red onion, capers, and smoked salmon mousse

CHARRED SHISHITO PEPPERS
Lemon, sea salt, and espelette

TRI-COLOR BEET SALAD
Red, yellow, candy cane beets, mixed baby lettuces, and za’atar tahini dressing

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

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

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

THE KING’S SUNDAE
Vanilla soft serve, chocolate cookie pieces, peanut bacon praline, banana dulce de leche, and whipped cream

BOOZY CHERRIES JUBILEE FLOAT
Black cherry soft serve, brandy, and cream soda

CHOCOLATE COVERED STRAWBERRY TOASTER TART
Macerated fresh strawberries, pie crust, and chocolate royal icing

BLOW-UP APEROL SPRITZ
Aperol, Da Mar Prosecco, Scrappy’s Lavender Bitters, vanilla, soda, lemon

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

COOL RUNNINGS (FROZEN)
Rhum J.M. Gold, Cynar, St. Germain, cardamom-star anise syrup, pineapple, lime, Angostura

KUNG FU HUSTLE GIN AND TONIC
Perry’s Tot Navy Strength Gin, Tokki Soju Black, lemongrass-kaffir lime tonic syrup, Thai basil

LOS TRES CABALLEROS JUNGLE BIRD
Cruzan Blackstrap Rum, Plantation Pineapple Rum, Campari, pineapple syrup, lime

WITHNAIL AND I
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 events@nitehawkcinema.com.

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:

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

PEKING DUCK SKEWER
Szechuan marinade, broccoli slaw, crispy duck skin

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

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

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

ROASTED VEGETABLE SALAD
Sunchokes, baby carrot, parsnip, radicchio, hazelnut vinaigrette

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

IMPOSSIBLE© BURGER
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.

Springin’ Along: Nitehawk’s 2016 Spring Menu [Photos]

It’s finally time to shake the slushy, weirdly mild, gross winter of 2015 off our heels and celebrate the dawn of Spring with an overhauled dinner menu to nosh on in our theaters. Along with the highlights below, we’ve got a new seasonal popcorn (chipotle ranch), new small plates (tuna wontons, heirloom tomatoes with burrata), and a (eeee!) Pina Colada Float made with coconut sorbet, pineapple Jarritos and rum.

We’ve already got a great line up of exciting new first run films and repertory movies lined up to pair with these dishes, and before long we’ll be dishing out even more new goods with a Summer menu and programming.

00 image11Fried Calamari
squid, zucchini, red pepper, chipotle aioli, lemon

We haven’t had calamari on the menu in a while, so we’ve decided to bring it back with a bang. Battered in buttermilk and corn meal flour, we’re serving the deep fried calamari along with zucchini and red peppers on a bed of chopped romaine. For dippin’ we’ve got a kick-y chipotle aioli that’s made in house.

Recap: TRADING PLACES Film Feast with Victory Brewing Co.

trading-places-660

For this year’s yuletide Film Feast, the folks at Nitehawk rang in the holiday season with a five-course meal based around scenes from John Landis’s 1983 smash, Trading Places. While Nitehawk’s kitchen took care of the cooking, we teamed up with Pennsylvania brewery Victory Brewing Company for the libations, making for a Christmas party rich enough to please even the sleaziest of stock brokers.


randolph_dukeScene 1: “Pork Bellies. I knew it, I knew it!”

crispy braised pork belly, green lentils, saffron honey
Beer Pairing: Victory Prima Pils

Louis Winthorpe is the managing director of Duke & Duke, a commodities brokerage firm headed up by two spectacularly rich windbag brothers, Mortimer and Randolph. Winthorpe is something of the golden boy of the company, regularly feeding tips to the Dukes that make the pair a fresh fortune on the daily. As the film opens, Winthorpe plays one of his hunches on the declining price of pork bellies that scores big with the pair.

Suitably decadent for these gilded age hucksters, the first course contained a braised piece of pork belly, lacquered with saffron honey and served atop a bed of earthy green lentils. To go with the dish, Victory chose the crunchy Prima Pils to balance out the rich pork.

pork

Say Hello to Our 2015 Winter Menu!

To get ready for the harsh winter months of 2016, we’ve steeled ourselves with a new Winter Menu for the theaters. It’s not a complete overhaul, our popular chicken sandwich, fried pickles and, yes, the cinnamon toast crunch popcorn; but we’ve added some hearty fare for the sloshy, windswept, bitter misery months like sweet potato risotto balls, cider apple cider brussells sprouts and more. Below we’ve highlighted some of the new entrees that we’ll be serving up until things warm up and we can all be human again.

IMG_1283MEATLOAF
beef meatloaf, smoked ketchup glaze, fried onion rings, side salad

The American standard, our meatloaf is blended with sauteed onions and carrots, ketchup, mustard, bread crumbs and eggs and baked. It’s then topped with a smoked ketchup glaze and spanish onion rings that have been soaked in buttermilk, dredged in seasoned flour and fried.

Gallery: Nitehawk’s Fall 2015 Menu

Fall has finally hit New York City, and we’re pleased as punch to be neck deep in hurricane panic, Halloween decorations and a long slate of horror movies. Just like with every season, Nitehawk’s kitchen, headed up by chef Kurt Applegate, is rolling out a new menu to keep up with the shifting winds. Below, we’ve put together a collection of photos of all of the new items to our menu like a burrata crostini, bacon-wrapped scallops, and new entrees. 

In the department of things that aren’t pictured but should be: we have an Affogato Float that’s made with Manhattan Special espresso soda and Nutella soft serve (that you can add booze into, natch), and a new season popcorn that’s made with maple honey-butter and cinnamon toast crunch (uh huh).

As you can see, we’re full of surprises. So go ahead and click through what we have below; do it again; and now try to spend the rest of your day not thinking about chicken sandwiches and delicious piles of cheese.

Photos by Irene Yoo.

Say Hello to Our Summer 2015 Menu!

Finally! Summertime, baby! The winds of winter have blown their last, and all the little trees and flowers have stopped blowing their horrible allergens into the air, and we can all just pause for a second and get some sun on our collective faces… and then go see a movie. Our chef Kurt Applegate and his team have put together a menu for the season, and below the man himself takes us through a few of the new fresh cuts.

IwsrIzLl4jzBhi8wYJgi_hdNwhFoyr-o_RjvmqCo-zM“The Vince”
truffle butter, sriracha, chipotle, lime, citric salt
This spicy little number was concocted by one of our talented Expeditors, Vincent Rivera. He’s around the popcorn and their ingredients all the time. So, like any popcorn mad scientist would do, he decided to throw everything into a bowl just to see what happens. Vince thought it was pretty good, but the only thing that he thought could make it better was sriracha. Afterwards the entire staff at Nitehawk became addicted to it so, naturally, we just had to put it on the menu.

yOCln7pbaIYro97wmeCxGmW1zPnwGLpPWY7Jj0tm1aAFlatbread
grilled artichokes, mixed olives, baby arugula, black pepper ricotta
Summer’s finally here, so I decided to lighten things up a bit. Using our own, carefully made, flatbread, we smother it with peppery ricotta that’s brightened up with some lemon zest. Top it off with some grilled artichokes and sliced olives and then pop it in the oven. After it’s nice and crispy we take it out of the oven and finish it off with some crispy baby arugula. Come enjoy one in our outdoor seating with a glass of Rose´ and pretend you’re at a sidewalk cafe in Provence.

Photo Jun 30, 5 00 01 PMGrilled Chicken Sandwich
roasted red peppers, arugula pesto, goat cheese, rosemary foccaccia
The Mexican Flag? The Italian Flag? Christmas in June? A lot of thoughts pop into my head when i see this sandwich and its radiant red, bright green and super white color scheme. But, mostly I just think about how delicious of a sandwich it is. Simple, balanced flavors make this one shine.

Photo Jun 30, 5 02 04 PM

Steak Torta
petit filet, romaine, herbed tomato, guacamole, pickled red onion, focaccia, house cut fries or salad
My good friend and Executive Sous Chef, Gregory Barrera is originally from southern Los Angeles, California. Let’s just say he knows his way around a torta. So, we put our heads together to bring you this flavor packed sandwich . When you put grilled petit filet, chopped romaine, sliced beefsteak tomato marinated in chimichurri, our own pickled red onions and guacamole on warm focaccia, you are left with a sandwich so heavenly you’ll be watching more movies with us.