Fresh off an experiment making doughnuts out of entrees, The Doughnut Project in the West Village now turns its attention to cocktails in a new series that launched last Friday. The team has sought inspiration from local bars and their signature cocktails, and beginning this Friday it's The Bennett Doughnut inspired by the "Everlasting Arms" cocktail which includes: Cachasa, pineapple, banana liquor, falernum and gardenia mix. Check out the full schedule here.

Williamsburg's Humboldt & Jackson hosts (barely) teen chef Josh Reisner on Sunday for a Kitchen Takeover from the 13-year-old and MasterChef Junior finalist. Reisner will serve a menu bolstered by two ramens—Special Shio with chicken and pork and a Short Rib Mazemen with sous vide short rib—along with smaller dishes like pickled vegetables, blistered shishitos and scallop crudo. The takeover begins at 6 p.m.

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Avocado Toast (Katie Burton)

Divya's Kitchen in the East Village is your new spot for vegetarian brunch. Beginning last weekend, the restaurant started offering dishes like Avocado Toast on housemade einkorn-barley bread, sweet or savory Red Lentil Waffles, and scones made from sorghum and amaranth flours and scented with rose petal jam. The restaurant promises "balanced meals that benefit the body and mind," if that's how you like to kick off your weekend.

Elsewhere in Brunchville, Bed-Stuy's Hart's has also begun serving midday weekend meals beneath the C train. Stop by for unique brunch dishes included Spanish tortilla with button mushrooms and aioli ($14), bone-in fried chicken with harissa and za'atar ($19), and poached eggs with butter beans and bottarga ($15). They're making their bloodies with tequila, their own bloody mix, and horseradish for $12, with the option to add a beer back for $2.