Searching "mediterranean food near me" in Williamsburg returns a list of names but rarely explains what those names mean at 9 a.m. versus 6 p.m. The neighbourhood's Levantine restaurants—Palestinian, Lebanese, Syrian, Israeli—run the same dining room from breakfast shakshuka through lunch hummus plates to dinner kebabs, and the menu, the pace, and sometimes the price change with the daylight. Knowing which kitchen opens when, what drops off the menu at 3 p.m., and where the bakery counter sits inside the operation is the difference between walking into a table or walking past a dark door.
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The breakfast-to-dinner operators and their menu pivots
K'Far at 97 Wythe Avenue inside The Hoxton Williamsburg runs breakfast Monday through Friday from 8 a.m. to 11 a.m., then switches to lunch service from 11 a.m. to 5 p.m., with dinner from 5 p.m. to 10 p.m. every night. On weekends, breakfast runs 8 a.m. to 10 a.m., brunch takes over from 10 a.m. to 3 p.m., then a small menu from 3 p.m. to 5 p.m. before dinner. The breakfast menu leans on Israeli-inspired pastries and baked goods; lunch brings shawarma and branzino plates; dinner adds za'tar brick chicken and grilled hanger steak. The lobby lounge and to-go coffee counter operate on their own hours.
Newtown at 55 Waterbury Street in East Williamsburg opens Monday through Saturday from 10:30 a.m. to 9:30 p.m. and Sunday from 10:30 a.m. to 4:30 p.m. The menu does not rotate by meal period: shakshuka skillet with two poached eggs in spicy tomato and pepper stew runs all day for sixteen dollars, as does the majadra plate with lentil rice, two fried eggs, labneh, pickles and greens. A labneh pita with fried egg, cucumber, za'atar and harissa costs twelve dollars at any hour. The same hummus plates, mezze platters, and grape leaves are available whether you arrive at noon or 8 p.m.
Weekend brunch operations and the weekday gap
Huda at 312 Leonard Street operates dinner service but the current public information does not confirm breakfast or lunch hours; reservations are available through the website and the restaurant hosts workshops, film screenings, and community events in a second back room on weekends. The menu includes shish tawook charcoal chicken for twenty-four dollars, macarona bil toum levantine gnudi pasta in lemony garlic sauce for twenty-four dollars, and kebab karaz lamb meatballs with sour cherries and roasted pistachios for thirty-two dollars. Pita costs three dollars and marinated olives six dollars.
K'Far remains the clearest example of a brunch-only weekend service: Saturday and Sunday brunch from 10 a.m. to 3 p.m. replaces the separate breakfast and lunch windows that operate Monday through Friday. The brunch menu expands the morning pastry offerings with full egg plates, while retaining signature items like labneh and shakshuka that bridge the breakfast-to-lunch transition. The hotel setting means the dining room flows directly from guest breakfast into public brunch service without a hard reset of the space.
What changes on the menu between lunch and dinner
At K'Far, the lunch menu from 11 a.m. to 5 p.m. Monday through Friday includes chicken shawarma and branzino plates alongside fresh salads. Dinner, which begins at 5 p.m. every day, adds standout dishes including za'atar brick chicken, grilled hanger steak, and grilled cauliflower. The transition is a hard pivot: the lunch shawarma does not appear on the dinner menu, and the brick chicken does not appear at lunch.
At Newtown, the menu does not change between morning and evening. The shakshuka skillet, the hummus plates topped with tahini, olive oil, parsley, tatbila and za'atar, and the mezze platter with hummus, Moroccan beets, spiced carrots, eggplant salad and grape leaves are available from the 10:30 a.m. open until the 9:30 p.m. close Monday through Saturday. This static menu makes the restaurant a reliable target for shakshuka at 11 a.m. or 8 p.m. without needing to check which service period is running.
The pricing tiers and what costs what
At Huda, small plates begin at three dollars for pita made with heirloom flour, olive oil and sea salt; marinated olives cost six dollars. Mezze plates—hummus, labneh, babaganoush, pistachio feta—run fourteen dollars for a single portion or forty-six dollars for the full spread. Smashed cucumbers with smoked labneh and chamomile cost fourteen dollars, fattoush caesar with red gem, romaine, pomegranate and herb dressing costs twenty dollars. Charcoal chicken shish tawook and levantine gnudi pasta each cost twenty-four dollars, charred malfouf caraflex cabbage with harissa glaze and ajo blanco costs twenty-six dollars, and duck confit msakhan with sumac, red onion, tahini and taboon bread costs forty dollars.
At Newtown, hummus plates with a choice of two pita or one pita and vegetables cost twelve dollars; adding a boiled egg is one dollar extra. Shakshuka skillet costs sixteen dollars, as does the mezze platter and the labneh plate with muhammara, grape leaves, greens, cucumber, olives, pickles and semolina ciabatta. Pita sandwiches—labneh with fried egg or shakshuka with fried egg and hummus—cost twelve dollars with a side of pickles. All prices hold steady across the Monday-to-Saturday service day.
Where the bakery counter sits inside the operation
K'Far includes a to-go coffee and nosh takeaway counter in the lobby of The Hoxton at 97 Wythe Avenue, separate from the sit-down restaurant dining room. The counter operates on its own hours and serves Israeli-inspired pastries and baked goods alongside coffee. It functions as a grab-and-go option for guests who do not want to sit for the full breakfast or brunch service.
Newtown at 55 Waterbury Street does not operate a separate bakery counter; orders are taken at the main service counter for the single dining room. The semolina ciabatta that accompanies the labneh plate is the only bread called out on the menu beyond the pita that comes with hummus plates and sandwiches.
The closing days and dark hours
Newtown closes on Sunday at 4:30 p.m., making it unavailable for Sunday dinner. Monday through Saturday, the kitchen stays open until 9:30 p.m. K'Far serves dinner every night of the week until 10 p.m., with no weekly closing day. Huda's public schedule does not currently list a weekly closing day, but reservations are managed through the restaurant's website.
The gap between lunch and dinner service at K'Far—the small menu from 3 p.m. to 5 p.m. on weekends, and the end of lunch at 5 p.m. on weekdays before dinner begins—means a walk-in at 4 p.m. on a Tuesday will find the kitchen between services. Newtown eliminates that gap by running the same menu continuously from 10:30 a.m. to 9:30 p.m., making it the most reliable all-day option in the neighbourhood for a single visit at any hour within those bounds.
Practical notes
K'Far at 97 Wythe Avenue runs breakfast Monday-Friday 8 a.m. to 11 a.m., lunch 11 a.m. to 5 p.m., dinner 5 p.m. to 10 p.m. daily; weekend brunch Saturday-Sunday 10 a.m. to 3 p.m. Lunch shawarma and branzino cost mid-twenties; dinner brick chicken and hanger steak similar. Newtown at 55 Waterbury Street opens Monday-Saturday 10:30 a.m. to 9:30 p.m., Sunday 10:30 a.m. to 4:30 p.m.; shakshuka skillet sixteen dollars, hummus plates twelve dollars, mezze platter sixteen dollars, no menu pivot across service hours. Huda at 312 Leonard Street serves dinner with shish tawook and macarona bil toum at twenty-four dollars, duck msakhan forty dollars; pita three dollars. Check restaurant websites for current reservation policies and any changes to community event schedules.
Tags: #Williamsburg #MediterraneanFood #LevantineCuisine #AllDayRestaurants #Shakshuka #LabnehBreakfast #MezzePlates #KFarBrooklyn #NewtownBK #HudaBrooklyn #WytheAvenue #EastWilliamsburg #BrooklynDining #BrunchWilliamsburg #MiddleEasternFood
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