Short review- Would recommend the omelettes the most. Salted egg pancake was tasty as well. Sides are OK. Very tasty/would recommend
Menu/site- https://www.naks.nyc/ (PDF and non PDF.) Doesn't include brunch drinks
Yelp page- https://www.yelp.com/biz/naks-new-york
Earlier today, I went back to Naks (from the Unapologetic Foods folks) with a group having gone for dinner twice. This place used to both a kamayan tasting menu and a la carte but got rid of the kamayan which I don't mind at all as the food has gotten a whole lot better (it's night and day by comparison.) They have some fun brunch drinks as well such as an alcoholic take on Taho. Side note, they open at 11:30 and they're on Resy only and I would recommend it unless you get there right on time.
Review of dishes/photos-
Kare Kare Omelette. $28- Braised beef cheeks, rich peanut stew, market vegetables, garlic toast.
Our group's favorite. Perfectly cooked eggs and really tender beef with a not so sweet peanut stew. Said garlic toast was garlic pandesal and it was a delicious spin. This was served with bagoong/shrimp paste of course as well which helped cut the richness.
Salted Egg Pancake $16- Citrus butter, salted egg cream.
Name is a misnomer but it's delicious. It was more of a citrus coconut pancakes due to the shredded coconut/orange zest/calamansi which makes sense as they asked if we wanted it for dessert. Really fluffy. Just change the name and it'll be perfect.
Crab Omelette $28- Slow simmered Dungeness crab, aromatic coconut sauce, garlic toast.
Plenty of crab with perfect eggs like the other omelette. If the ginataang/coconut had a spicy kick like in dinner, it would have been perfect but really tasty.
Lumpiang $3- Crispy vegetables spring rolls
They're 3 bucks each but at least they were massive compared to the usual lumpia shanghai. More cabbage than anything. Just OK. Was served with habanero vinegar of course.
Vinegar Fries $3- You know what it is!
I presume the vinegar was from malt powder which worked quite well. Would recommend to share only as it's a bit salty of course
by CabassoG