Nights and Weekends

1 Bedford Avenue
(at Manhattan Ave)
Brooklyn, NY 11222
view map

Rating: ★ ★ ★ ★
Cards: All Major
Hours: 10:00 am – 3:00 am
Brunch: weekends
Price: $11 – $17
Subway: L to Bedford Ave., G to Greenpoint Ave.
Booze: Full bar
Happy Hour: No
NY Mag says:

If Greenpoint’s Five Leaves serves as a sort of community center for the hood, with daytime food, a coffee window, and a lively bar scene at night, the owners’ new venture, Nights and Weekends, tells you in the name that it’s different, with an expansive cocktail program and full brunch all week long. Chef Nick Korbee’s menu also includes dinner with chimichurri skirt steak, fish tacos, chipotle deviled eggs, and daily-changing seafood specials. Five Leaves’ Dan Sabo and Fidel Garcia-Reichman are behind the drinks, which are broken down by spirit and include plenty of summery frozen options. The clean and airy look of the place, with concrete walls and weathered wood, is meant to suggest that “maybe back in the day it used to be a car or motorcycle garage,” according to co-owner Kathy Mecham.

The New York Times says:

Five Leaves, the Brooklyn cafe and bar known for its ties to the late actor Heath Ledger (he discovered the space while skateboarding), is about to expand its laid-back Aussie vibe with its new spot, Nights and Weekends, located around the corner on Bedford Avenue. “I’m sort of spellbound by how the restaurant comes alive and becomes part of the street,” says Jud Mongell, one of several owners of the popular watering hole. On any given sunny day, hungry patrons pack the pavement in front of the cafe, which is across the street from McCarren Park. “It’s the Times Square of Williamsburg,” says Mongell, who, together with his wife, Kathy Mecham, are doing their share to uphold the analogy. “It’s as close as we could get to an entirely outdoor restaurant,” he says of the new 750-square-foot space, which has three large galvanized metal doors and two fold-up windows that open onto the sidewalk. “It’s almost like a permanent Caribbean taco truck.” Five Leaves’s chef and co-owner, Ken Addington, created a menu inspired by Cuba and the West Indies. There will be small seasonal plates like ceviche and for brunch, banana waffles with spiced rum butter. Mongell is obsessed with the demon rum. “That’s all I really wanted to serve, ” he says, though there will also be drinks like frozen pisco sours, Red Stripe beer, Malbec wines from Argentina and Chilean Carmeneres. “We were careful not to skew too tiki,” says Dan Sabo, one of the bartenders. “This isn’t a Hawaiian shirt sort of list. Instead, it’s cocktails for pirates and desperadoes.”

The interior of Nights and Weekends will be a departure from the ubiquitous speakeasy. Mongell’s good friend and motorcycle comrade Ray Abeyta lent his artwork, and Tall Cotton Supply sourced salvaged wood floors and purple glass from a turn of the century Virginia hardware store. “We’re obsessed with choppers — all that stuff,” Mongell says. “It’s more like a garage in South America.”