Brooklyn’s Sungold Celebrates Spring With New Dishes, Drinks

Published April 24, 2025

The weather’s warming up, and at Sungold in Brooklyn, that means it’s time to grab a seat on the patio, order a Caprese Martini or Spritz (or both) and dig into something seasonal.

Tucked inside Arlo Williamsburg, Sungold is one of Brooklyn’s best-kept dining secrets — a chef-driven hidden gem with a serious commitment to local sourcing, standout wood-fired pizzas and a sun-lit dining room that opens out to a lush patio perfect for spring afternoons and cocktail-fueled dinners.

Executive Chef Michael King, known for his ingredient-first approach and love of the Union Square Greenmarket, has just launched Sungold’s new spring menu, continuing his mission of letting seasonal produce drive the dining experience. Returning favorites like the beloved Celery Root Latke (called the Best Latke in Town by Grub Street) and his signature Second Street Burger are staying on the menu, but this new lineup leans into what’s fresh, bright and bold to match the season.

New spring dishes include:

Charred Cucumbers with smoked roe, tomatoes, Calabrian chile and a dill pickle vinaigrette
Wagyu Tartare with miso dijon, pickled shallots and crisp sunchokes
Ramps & Ricotta Pizza with San Marzano tomatoes and Espelette pepper
Arrabbiata Pizza with spicy tomato, guanciale, Vermont mozzarella and a sunny farm egg
Potato Gnocchi with Jonah crab, sweet peas, poppy seed and sorrel
Harissa Roasted Carrots with farro, tahini, labneh and preserved lemon
Striped Bass with olive oil-crushed potatoes, rainbow chard and ramp vadouvan

Cocktails to match the mood:

Caprese Martini made with Ketel One vodka, tomato, basil, mozzarella cheese clarification and a blue cheese olive
Lucky Smash made with Jameson Irish whiskey, lychee, raspberry, ginger, lime and mint

Sungold’s menus are rooted in Chef King’s personal connection to ingredients— especially the humble shallot, which appears across seasons (and even on his forearm, in tattoo form). For spring, that means dishes that reflect the color and produce of the moment.

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