Nightingale 9 Now Does Breakfast

Chef Rob Newton was part of the trip to the Finger Lakes we went on and wrote about for Serious Eats. He cooked an amazing meal one night using local ingredients and we were able to get a look into his passion for not just food, but wine. Newton shared his love of New York State wine (he has many on his list at Seersucker and a some on tap at Nightingale 9) and some of the exceptional wines coming from the growing industry in Virginia.

Newton rolled out breakfast at Nightingale 9 last week. We stopped by to catch up and try some of the new dishes.

Pho is often enjoyed at night, but that's only because it takes all day to cook. Prepping the stock a day in advance gives the flavors time to get to know one another and makes for a layered, complex broth. That's what you get at Nightingale for $12, with scallions, beef balls, and thinly sliced eye round. Pickled garlic, chilies, and lime come on the side so the guest can tweak it whichever way they'd like.

It's hard to walk more than three blocks in Vietnam and not smell the glory of grilled meat. Either small stands or more full-blown restaurants dot the sidewalks and passersby stop for a quick bite. There's usually always rice involved and, for breakfast, baked eggs with herbs and glass noodles. That's what you get in the Broken Rice Breakfast ($12). Add the chili sauce according to the severity of your hangover and enjoy.

Other dishes include breakfast banh mi, chicken pho, jasmine rice congee, and the NI9 classic breakfast: pate, onions, sausage, and baguette. Breakfast is available Tuesday - Sunday from 9am to 3pm.

Hop on the F Train.