The UT47 Brunch Pairings Guide: What to Drink With Your Korean-Mediterranean Brunch

 A great brunch dish deserves a great drink next to it. Not just any drink — the right one. The one that makes the flavors on the plate sharper, the morning slower, and the table a little harder to leave.

At UT47 Kitchen & Bar, the brunch pairings menu is built around the same philosophy as the food: Korean tradition meets Mediterranean influence, with enough range to satisfy every palate at the table. From a crisp Aperol Spritz to a traditional Korean Makgeolli, the drink list covers serious ground without overcomplicating anything.

Here's the full breakdown — and what to order depending on what's on the plate.

The Wines: Six Glasses, Six Moods

UT47's wine-by-the-glass selection is compact and deliberate — every pour has a reason to be there.

Jaine Rosé, Grenache ($16) — Dry, food-friendly, and the most versatile glass on the list. This Grenache-based rosé is the natural call alongside the Smoked Salmon Eggs Benedict with Avocado. The wine's light berry notes play beautifully against the richness of hollandaise and the brine of the salmon without competing for attention.

Pewsey Dry Riesling ($16) — The secret weapon. Dry Riesling has a natural affinity for spicy and fermented flavors, which makes it the ideal match for anything from the Korean Fusion section — especially the Kimchi & Veggie Mandu. That bright acidity cuts right through the tang of kimchi and the crispiness of fried dumplings. Anyone who thinks Riesling is a sweet wine hasn't tried this pairing.

Ancient Peak Chardonnay ($15) — The go-to for egg-heavy dishes. The Turkey Bacon Eggs Benedict on its freshly baked butter croissant, the Sweet Baked Bacon Benedict on waffle, the Zesty Butter Waffle with fontina cheese sauce — all of them have a richness that a balanced Chardonnay wraps around perfectly. Clean, not oaky, and built for brunch.

Villa Maria Sauvignon Blanc ($16) — Crisp, herbal, and high-acid in the classic New Zealand style. This is the glass to order with the Smoked Salmon & Avocado Salad or the #9 Avocado Toast with Poached Egg. The citron sauce on both dishes echoes the wine's natural citrus character — it's one of those pairings that feels almost too obvious once you taste it together.

Cooper Mountain Pinot Gris ($15) — The quiet all-rounder. Pinot Gris doesn't demand attention, which is exactly why it works at brunch. Pair it with the Chicken Sausage Eggs Benedict or the #21 Smoked Turkey Bacon Croissant — dishes with moderate richness that need a wine happy to play a supporting role.

Makgeolli ($13) — Traditional Korean rice wine, and one of the most underrated brunch drinks in New York. Slightly sweet, slightly tangy, with a milky texture that feels nothing like any Western wine or beer. At UT47, it's the natural companion to the Chicken Mandu — ten pieces of fried chicken dumplings with soy-based dipping sauce. Korean rice wine with Korean dumplings isn't a creative stretch. It's home cooking logic, and it works. For anyone who hasn't tried makgeolli, brunch at UT47 is the perfect introduction. For anyone who grew up drinking it, seeing it on a Hell's Kitchen brunch menu next to Grenache rosé and Sauvignon Blanc is exactly the kind of crossover that makes this restaurant what it is.

The Cocktail: Kangnam Mule

Kangnam Mule ($15) — UT47's Korean spin on the Moscow Mule, and the signature cocktail of the brunch menu. The copper mug, the ginger bite, the lime — all familiar — but with a Korean edge that sets it apart from every other mule in the neighborhood.

This is the one to order with the Penny-Benny series. The Penny-Benny #2 — sweet baked bacon, white cheddar, avocado, basil pesto, and arugula on multigrain, pressed melty hot with poached eggs and hollandaise — is one of the richest items on the menu. The ginger and lime in the Kangnam Mule cut through that richness the way a squeeze of lemon cuts through butter. Same logic applies to the Penny-Benny #3 Chicken and the #5 Tuna Melt — big, layered sandwiches that benefit from a drink with a little bite.

Aperol Spritz ($13) — The classic opener. Bitter, bubbly, and bright orange in the glass. This pairs naturally with the lighter side of the menu — the Avocado Poached Egg Salad, the #13 Vegan Avocado Toast, or the Falafel Nest Salad. When the plate is green and fresh, the spritz keeps the energy moving without weighing anything down. It's also the right move if you're easing into the meal and want something refreshing before the heavier dishes arrive.

The Beers: Korean Lagers Meet NYC Craft

UT47's beer selection does something unusual: it puts Korean beers front and center alongside American craft staples, giving the list the same fusion energy as the food menu.

Korean Beers: Terra ($10, ABV 4.6%) and Kloud ($14, ABV 4.5%, 24oz) are both clean, crisp Korean lagers — lighter and more refreshing than most American equivalents, with a subtle malt sweetness. Krush Lager ($9, ABV 4.5%) is an ice-filtered lager that's become one of Korea's fastest-growing beer brands. All three are natural companions to the Chicken Mandu and the Kimchi & Veggie Mandu — fried Korean dumplings and cold Korean beer is one of those combinations that needs no explanation.

American Craft and Import: Brooklyn Lager ($9, ABV 5.2%) brings a local angle — brewed in the borough, malty and balanced, and a solid match for the #22 Open-Face Bacon & Poached Eggs Bagel. Sierra Nevada Pale Ale ($9, ABV 5.5%) is the hop-forward option for anyone who wants a little bitterness to cut through a rich Penny-Benny. Allagash ($9, ABV 5.2%) offers a Belgian-style white ale that's light and citrusy — good with salads and avocado toasts. Lagunitas Hazy IPA ($9, ABV 5.5%) is the juicy, tropical option for IPA drinkers. And Lager Clara ($9, ABV 4.4%) is a clean, easy-drinking Spanish-style lager that fits right into the Mediterranean side of the menu.

Light and Non-Alcoholic: Amstel Light ($8, ABV 3.5%) is there for anyone pacing themselves through a long brunch. Corona Non-Alcoholic ($7) rounds out the list for designated drivers, people taking a break, or anyone who wants the beer-with-brunch vibe without the alcohol. Having a genuine non-alcoholic option on the menu isn't an afterthought — it's a sign that the restaurant wants everyone at the table to feel included.

The Vegan Pairings

UT47's vegan brunch menu is one of the most developed in Hell's Kitchen — five different Eggs Benedict variations alone, plus salads, toasts, and a full vegan Penny-Benny series. The drinks pair just as well with the plant-based side of the menu.

The Vegan Salmon Eggs Benedict — baked soy salmon glazed with Korean BBQ sauce, avocado, and vegan poached eggs — has enough sweetness and umami to stand up to the Pewsey Dry Riesling. The Vegan Tofu Bacon Eggs Benedict with coconut hollandaise pairs beautifully with the Cooper Mountain Pinot Gris, which mirrors the dish's gentle creaminess. And the Ruby Nest Salad — vegan salmon over beet hummus with apple maple dressing and matcha sauce — is made for the Aperol Spritz, where the bitterness of the Aperol plays off the earthy sweetness of the beet.

For vegan diners who prefer beer, the Allagash or Lager Clara keeps things light and complementary.

The Bigger Picture

A brunch pairings menu tells you a lot about a restaurant's identity. At UT47, the drink list mirrors the food: Korean and Mediterranean sitting side by side, neither one trying to dominate the other. Makgeolli next to Grenache rosé. Terra next to Brooklyn Lager. A Kangnam Mule in a copper mug next to a classic Aperol Spritz.

That range isn't accidental. Chef Mia built this menu for the kind of table where one person orders the Vegan Tofu Bacon Benedict and another orders the Smoked Salmon Benedict with Avocado — and both of them find exactly the right drink waiting on the list. That's what fusion means when it's done right. Not confusion. Just more options, all of them good.

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UT47 Kitchen & Bar is located at 683 9th Avenue in Hell's Kitchen. Brunch served daily, 8 AM – 4 PM. Follow @ut47kitchenandbar for the latest from the kitchen and bar.