Earth Shine — Food & Drinks 789 Washington Ave, Brooklyn

A weekly
curriculumfrom the ground.

A small Haitian kitchen and herbal tonic bar. We cook one thing a day, slowly, the way it was taught.

This week
Mon millet & coconut morning bowl
Tue bouillon, slow-simmered eight hours
Wed ackee & callaloo island staple
Thu pumpkin soup soup joumou
Fri sardine sandwich on country bread
Sat herbal tonic flight three roots
Sun rest. like the earth. closed
Today’s plate →
Morning bowl with fruit and bread
Garden bowl plate with eggs and vegetables
Three cups of coffee held by three hands

A neighbour walked in, asked for a sardine sandwich, and posted it. By Saturday we had a line down Washington Ave. We almost ran out of bread.

— The week we became a bank run, March 2025

Warm interior of Earth Shine, Brooklyn
Herbal tonic and plants on a wooden table
From the ground

What the soil remembers,
we cook.

Earth Shine started as a herbal tonic bar — bitter roots, soursop leaf, fresh ginger, things our grandmothers handed down. The food came later, because the tonic asked for something to sit beside.

Everything we make begins with a plant. Some are pulled the same morning from a farm upstate. Some travel further. None of it is fast.

Taste the tonic →

The plates.

Four dishes we cook every week, plus whatever Maryse felt like making that morning. The menu changes. The intent does not.

Sardine sandwich on country bread
Friday staple

The sardine

Tinned sardines from the Atlantic, soft butter, pickled scotch bonnet, a fistful of cilantro, country bread we get from the bakery on Bergen.

Millet and coconut morning bowl with greens
Monday morning

Millet & coconut

A warm cereal that sustains. Coconut milk, toasted millet, charred pumpkin, soft herbs. The bowl we eat ourselves before service starts.

Slow simmered Haitian style stew with bread
Tuesday slow cook

The bouillon

Eight hours of bone, root vegetable, plantain, thyme. Served with a thick crust on the side. The dish that tells you it is November.

Spiced ackee and peppers dish
Wednesday plate

Ackee & callaloo

Ackee fruit, callaloo leaf, scotch bonnet, a fried egg if you ask. The plate that gets argued about in the kitchen the most. We have not settled.

See today’s plate on Instagram →
Second floor

Look up.there’s a room.

Above the kitchen there is a small dining room with five tables, two windows, and a wooden ceiling that creaks when somebody upstairs laughs too hard.

We open it at six. We close it when the last plate is finished. No reservations. Walk up the stairs.

Upstairs after 6pm
Warm window light from the second floor room
Hands brewing pour-over coffee, slow morning work
The kitchen

A note fromMaryse.

I grew up in Jacmel. The kitchen was three women and a stove. We did not call it a restaurant. We called it Kombit — what you do when the work is too big for one pair of hands.

Earth Shine is the same idea, smaller, on a different block. If you sit down here, you are part of it for as long as the plate lasts.

— Maryse

Come up to the 2nd floor

Visit the room.

Where
789 Washington Ave, Brooklyn, NY
Kitchen
Tue–Sat, 11am – 9pm
Upstairs
Tue–Sat, 6pm until the last plate
Sunday
Closed. Like the earth.
Reach us
hello@earthshine.bk
Come up to the 2nd floor →
Cutting board with fresh produce and herbs

Catering & private dinners.

We feed weddings, wakes, birthdays, and small celebrations that need a kitchen behind them. Write to us — hello@earthshine.bk.