Pomp and Circumstance
Mediterranean restaurant · Williamsburg ·
Mediterranean eatery serving shareable plates & brunch
Mediterranean eatery serving shareable plates & brunch
"Pomp & Circumstance has pasta and wine available for delivery and takeout from 1:30pm to 10pm daily - call 718-387-4861 to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Pomp & Circumstance is a great spot to get some drinks and snacks while you’re walking around Williamsburg. Their Mediterranean small plates, especially the various dips served with housemade sourdough, are available every day except Wednesday from 1:30-10pm. They accept groups of up to eight people, and you can make a reservation by calling 718-387-4861." - matt tervooren
"I'm worried that a new MTA project to make the Lorimer Street–Metropolitan Avenue L and G stop ADA accessible threatens Pomp & Circumstance, a Williamsburg Mediterranean restaurant located near the corner of Lorimer Street and Metropolitan Avenue; owner Melissa Morales supports the accessibility improvements but is asking that construction be delayed until later in the year so the restaurant doesn't completely lose its outdoor seating. Construction is reported to be set to get underway May 1 and to take about two years from start to finish, and Morales says losing outdoor seating would be a crushing blow for a place that largely survived the pandemic on outdoor dining — she hopes a delay would allow the restaurant to recover significant summertime revenue. Morales opened the restaurant in June 2019 with her husband and chef James Ahearn, who previously ran the kitchen at Verde Wine Bar and Ristorante." - Tanay Warerkar
"I saw that cozy Mediterranean spot Pomp & Circumstance in Williamsburg has added an herb-stuffed vegan gyro to the menu that features Beyond Meat." - Erika Adams
"As co-owner Melissa Morales explains, Pomp and Circumstance, a Mediterranean restaurant in Williamsburg, is participating in the city’s Restaurant Revitalization Program and has committed to paying every employee at least $15 an hour within the next five years; Morales says the backing of that program is the major driving force enabling the restaurant to commit to phasing out the tipped minimum wage as part of a trial effort." - Erika Adams