From Thai breakfast soup to Israeli spreads and Bloody Marys in the West Village, these are the New York City brunches that finally converted a former brunch hater.
Named after the Hebrew word for sweetheart, Motek brings the bright, sunny flavors of the eastern Mediterranean to Flatiron and the West Village.
With sections devoted to mezze, steaks, Israeli street food, and more dip varieties than an SEC tailgate, the menu is extensive enough to warrant multiple visits. Start light with the hummus and house-made pickles, then move on to the pita heaped with pastrami.
https://www.themanual.com/food-and-drink/how-i-came-around-to-brunch
By, The Manual
