Sunday brought steady warmth to city parks and backyard patios, as New Yorkers looked for meals suited to outdoor tables. At local markets, shoppers lingered by the herb stands, with za’atar and fresh mint moving briskly. Grilled chicken, seasoned with za’atar, appeared on several Brooklyn restaurant menus this weekend, often paired with lemony salads.
On the Upper West Side, Saturday’s early crowd at Zabar’s filled baskets with lemons and sorbet bases. Several customers asked staff about making sorbet at home, a sign of the season’s first heat. According to a staffer at the counter, demand for citrus and frozen desserts has increased since Memorial Day.
This spring, restaurant owners and home cooks alike are shifting to lighter fare. Outdoor seating is at capacity most evenings in Carroll Gardens and Astoria. Some owners say weeknight business has picked up as more people choose to eat outside after work.
Several chefs mentioned that diners ask about grilling techniques for chicken and lamb, especially with Middle Eastern spices. At Damascus Bakery in Brooklyn, manager Layla Nassar said, “People want simple, fresh food they can share.”
The trend toward outdoor meals is expected to continue as the school year winds down and festival season opens. Lemon sorbet, grilled meats, and fresh breads are likely to remain staples as the city eases into summer.