People of New York, brace yourselves for a new wave of spring brunch options. You already know what you’ll find yourself doing on Sundays at 1 pm, but where you find yourself is still open to suggestion. Why not add a few new locations to your brunch rotation? We’ve previewed this spring’s standouts and have you covered for every possible weekend scenario. Where there is a will, there’s a brunch.

With your parents

Upstairs at the Kimberly
145 East 50th St., 212-888-1220

There are plenty of hotel restaurants in Midtown, but the Kimberly’s rooftop bistro is a hidden gem. Dazzle mom and dad with a nearly 360-degree view of the city and dazzle yourself — you sophisticated foodie — with a menu that goes far beyond impressing out-of-towners. Choose from specialties like truffle duck toast or a mouth-watering buttermilk waffle topped with fresh fruit and cream. Bonus: The Logan Evan Thomas group will be on stage through March 31, providing the perfect volume of jazz.

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  PHOTOS: Where to go for brunch in NYC this spring

With a date

Willow Road
85 10th Ave., 646-484-6566

This fairly new Chelsea outpost has all the right ingredients to be a serious contender in New York’s brunch scene — including a cocktail list that will break any first date ice. Housed within the former Nabisco factory, the chic décor will impress your date and the small plate/large plate menu is perfect for sharing. The undisturbed ambiance is perfect for getting to know each other — a place where you can actually hear each other talk. Don’t miss the French toast — but be warned, you might be paying more attention to your plate than your date.

With your foodie friend

TAO
42 East 58th St., 212-888-2288

Tired of eggs benedict? In desperate need of the next best thing since Croque Madam? You know TAO as a nightlife hotspot, but it’s time to revisit this Asian fusion powerhouse for your favorite meal of the week. TAO’s newly launched Sunday dim sum brunch menu puts it at the top of the list for those looking for something different that won’t disappoint. Bring a friend with an adventurous palate and go to town on steamed barbeque pork buns, sour and sweet chicken wings and to-die-for banana tempura pudding.

With your girlfriends

Beauty & Essex
146 Essex St., 212-614-0146

See and be seen with your best girls at this LES favorite. It’s the weekend — why not start your morning off with a champagne toast? Move on to menu highlights like tomato soup dumplings and chicken biscuit bites. After a couple cocktails, you’ll be in the mood to shimmy in your chair, and DJ-spun music will be loud enough to let you do it.

The new boozy brunch

Sotto 13
140 West 13th St., 212-647-1001

Move over bloody Marys, here comes the DIY Prosecco bar! If the hair of the dog is what you seek, this new West Village addition has everything you need for the perfect weekend afternoon, but with a tray of mixers and a bottle of champagne – you might not want to plan anything for the rest of the day. Make your own cocktails out of lychee puree and candied ginger. When it’s time to eat something (and you will need to eat something), you’ll be pleasantly met with a menu of brunch tapas and wood-fired pizzas. We recommend the Tuscan egg and the wild mushroom pizza with truffle oil.

Tip: If you can’t make it to Sotto 13, hit Lexington Brass (517 Lexington Ave., 212-392-5976) for a family-style, six-course brunch,which includes a DIY champagne kit. Tuck into comfort classics like jelly donuts, frittata and truffle fries while you craft your own boozy concoction. $50 for two, $85 for four

When you’re craving Mexican

Tacombi at La Fonda Nolita
267 Elizabeth St., 917- 727-0179

This Mexican joint’s open space looks like a converted mechanic’s shop, and there’s even a VW bus parked center to boot. The new brunch boasts chilaquiles, a decadent mash of eggs, cheese and tortillas that will sop up any lingering alcohol from the night before, plus cojeta-glazed rusitc bread topped with a surprisingly sweet combo of sliced banana, avocado and goat’s milk caramel. Platos come with Frutas a la Playa—seasonal Mexican fruit coated in chili salt. It’s another surprising combo that works without explanation. There’s also breakfast tacos, cocktails (one has salsa in it) and fresh fruit and vegetable juices.

Try this

Pop into Tuscan wine bar Felice 83 (1593 First Ave., 212-249-4080 ) for brunch and pair your Pomodoro Bloody Mary with a Raviolo all’Uova—homemade raviolone stuffed with ricotta, spinach and organic egg, topped with cheese sauce ($16).

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Wolfgang Puck may be the world’s best-known celebrity chef — he certainly was one of the first in the U.S. — and at 63, he is busier than ever. Puck oversees a global empire of restaurants (including his flagship, Spago, in Beverly Hills), popular lines of canned and frozen food, and his designer cookware, all balanced with television and radio appearances and seemingly nonstop travel. As he recently told the New York Times, “Why stop? What would you do at home?”

There is even more on his plate: For the past 17 years, Puck has also been the executive chef of the Academy of Motion Picture Arts and Sciences’ annual after-Oscar Governor’s Ball, probably the ultimate Hollywood party. The next dinner, on February 24, will once again be at the Hollywood & Highland Center, in the ballroom of the former Kodak Theater, now the Dolby Theater.

So what’s the secret to cooking for George Clooney, Angie and Brad, and hundreds of other Academy members? We caught up with the superstar chef in Los Angeles, on his cell phone in his car on his way to yet another meeting.

Q: How many guests are we talking about for this party?

There are about 3,500 people who attend the Awards, and we have a little less than half — 1,600 — at the actual dinner. It’s by invitation only.

Q: Organizing it strikes us as something like a military operation. Do you start planning the next one as soon as you finish the one on Oscar night?

Not at all. I do everything at the last moment. That’s my favorite thing.

Q: So that keeps the menu up to date. But don’t you have to finalize it ahead at some point?

We have to have the dishes decided by the middle of January. We do a presentation at a press conference for the media. So even Sherry has to have her dessert ready then, too.

Q: Can you handle special requests?

Oh, yes. We have everything: Vegetarian, vegan, gluten-free, kosher …

Q: But how do you juggle all those different things?

We changed the format a few years ago to small plates. That way, there is something for everyone. So all night long there are small-portion dishes that get passed around to the tables.

Q: Like what?

You might get one grilled lamb chop, a small something with lobster like we do at Chinois, mini chicken pot pie with black truffles, slices of pizza, mac and cheese, a small potato with caviar. You eat six or seven little things. It’s easier on the kitchen, and everyone can pick and choose.

Q: Any particular favorites with the crowd?

After the first time we made the chicken pot pie with black truffles, someone on the Academy Board of Governors told me, “We don’t care what else you do, but you have to have the pot pie.”

Q: Can you dish on some specific celebs?

Barbra Streisand loves the wild mushroom risotto with black truffles, and the slow-braised short ribs. And a few years ago, Danny DeVito asked for a double order of lobster.

Q: How large is the team that you work with on that evening?

We have probably 300 in the kitchen and then 600 waitstaff in the dining room.

Q: Walk us through the time line leading up to that Sunday night.

Matt, our catering manager, organizes and buys everything. By Friday, we have all the food in for sure. But we might start ahead of that with things like smoked salmon — that’s 10 days before — or a week ahead for other things. We get the produce and perishables in as last-minute as we can. We had 800 Dover sole one year for the 1,600 portions.

Q: And the cooking?

We start the day before with what we can do, and then at 5 p.m. Sunday, as the show comes on in LA.

Q: It sounds as if you’re just using your regular staff to get this all done. That’s impressive.

Pretty much, yes. And we have a lot of other parties going on at the restaurants that week, too.

Q: What’s the seating arrangement? Do you help with that, too? That could be a nightmare in Hollywood.

I am part of that. And I treat it like my restaurants. We seat friends together, and the films and studios together. Dawn Hudson is great. She told me, “I want to have a party.” And the more we make it into an upscale party with great food, the more people like it.

Q: We know that it wasn’t always so.

No. When we were still at the original Spago, nobody went to the Governor’s Ball. The stars walked through it and then went straight to Swifty’s party at Spago. The press couldn’t interview anyone. The whole thing has changed.

Q: So it was a smart move to hire the creator of Spago for the Governor’s Ball.

It was rocky at the beginning. The first time I did it, the show was still at the Shrine. We had to build a kitchen outside, and it was windy and the burners kept going out. I was worried we would be serving raw chicken with black truffles. We had to put aluminum foil around the burners to keep them from blowing out. I had other LA chefs — I remember that Angelo from Valentino was there — to help me.

Q: But the Dolby Ballroom kitchen is better, I’m sure.

We have two kitchens there, and we designed them. So we don’t have to go camping anymore.

Q: When do you eat on Oscar night?

I eat all night as the plates go out, and of course we have staff meals — salads, soups — and we feed the crew and other staff. We feed more than 3,000 people that day.

Q: Who would you have cook an awards dinner for you?

I’d have a lot of the LA people, like Nobu and Nancy Silverton, and some of the new chefs like the guys from Animal. And I’d have some really good wines. For any awards dinner, you need to have good wines.

Q: Who does the wines for the Governor’s Ball?

Moet & Chandon. We’re hoping they’ll be back.

Q: Any downtime after the big night?

Oh, no. Straight back to work. We have the new Spago to run. I’m very happy with it, and people seem to love it.

Q: It sounds as if you have the Governor’s Ball down to a science.

It’s easier when it’s organized. To make a success, you have to do what you know how to do well. This isn’t the night to try anything new.

Barbara Fairchild, the former editor-in-chief of Bon Appetit, is a best-selling author, speaker, consultant and an inductee into the James Beard Foundation’s “Who’s Who in American Food and Beverage.”

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