Levantine brunches are back on at Nour, which has introduced two new set menus for Sundays as well as three bottomless drink packages that are available all weekend.
Executive chef Paul Farag has designed a new brunch menu for $49 per head, with Nour’s signature Baalbek fried eggs – a dish Broadsheet’s national editor can’t stop thinking about – alongside sourdough manoush (flatbread) with basturma (Turkish air-dried cured beef), green ful medames (stewed fava beans) with a poached egg, and white chocolate labneh with sumac granita and strawberry.
And for lunch, he’s put together a $79 menu of green tomato salata with ras el hanout, sumac-cured ocean trout with green ful medames, fermented chickpea ataif (stuffed pancakes), charred lamb rib fatteh and Salanova lettuce with a dressing of shanklish (a Middle Eastern cheese).
To drink, there are three 90-minute bottomless packages to choose from: French rosé and Almaza beer for $39 per person; cocktails (including Espresso Martinis, Persian and Aperol spritzes, plus the rosé and beer) for $49; and a premium selection that includes the first two plus Negronis, Tommy’s Margaritas and prosecco for $79 per head. Only available with a set menu.