DiWine Launches New Brunch Menu in March

Our friends from DiWine Restaurant & Wine Bar—they specialize in a blend of French, Italian and New American cuisine—emailed us to let us know that they are launching a new brunch menu this weekend, Saturday, March 10. In addition, they have a new Executive Chef, Ibrahim Mohammed, formerly of the Belgian Beer Café/Nomad, and his vision has been some of the inspiration behind the new brunch menu.

Chef Ibrahim wanted to bring on more healthier ingredients, such as cage-free eggs, all-natural chicken, grass-fed beef, and some new grain options. You’ll see these changes on the brunch and dinner menus. Also, look for some updates to some of DiWine’s more established, popular dishes, like their truffle mac-n-cheese, mini steak skewers, and brick oven pizzas.

More on the brunch menu—here are some of the new dishes, some of which you can find on their new “Market” and “Grains” section:

• Toasted Farro and Heirloom Beet Trio Salad—golden, purple and rainbow beets, goat cheese, favas and balsamic reduction
• White Corn Cheddar Grits—poached egg, black forest ham, spinach and bacon bites
• Red Quinoa Egg Bowl—grape tomatoes, cucumber, green onions and poached egg
• Cauliflower Steak and Eggs—sunny-side-up eggs, bacon vinaigrette and skillet-roasted potatoes
• Gotham Cheese Burger—IPA cheese sauce, bourbon onions, fried egg and bread and butter pickles
• Catskill Smoked Salmon Tartine—open-faced sandwich with shaved onions, capers-cream and greens.

Here are photos of a few of the brunch dishes.

Smoked Salmon Tartine

Cauliflower Steak

Avocado Toast

More about Chef Ibrahim Mohammed:

Born in Ghana, West Africa, Ibrahim knew he wanted to become a chef at the early age of 10. He had the opportunity to experience great food at the Karlfishervig in Berlin, Germany. Soon after he decided to move to Rome where he was exposed to Mediterranean cuisine and decided to study it after falling in love with the tastes and techniques of this particular cuisine. He later relocated to Belgrade where he graduated from the Art Institute of Belgrade-Beograd, Serbia, and moved on to study at Accra Polytechnic in Ghana.

Prior to taking the reins at DiWine, Ibrahim was the Executive Chef at Belgian Beer Café/Nomad, Opia, an upscale French restaurant in the Renaissance Hotel, OTG Management JFK Location serving Farm to Terminal Dining, Frederick’s Madison and Frederick Downtown Restaurants, Toast Restaurant Downtown and Favela Cubana, all located in New York City. He was also the Executive Chef at Les Halles in Miami, and a Chef de Cuisine at Cute D’Azure in Miami Beach.

DiWine is open for brunch on Saturday and Sunday, 11am-3:30pm with live music on Sunday. Dinner is served Sunday through Thursday 5pm-2am, Friday and Saturday 5pm-4am.

DiWine Restaurant & Wine Bar, 41-15 31st Avenue, Astoria. 718-777-1355
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