This spring, Gypsy Kitchen lures guests to celebrate the changing seasons and warmer weather with its Paella Day celebration and new weekend brunch. When guests walk through the doors of Gypsy Kitchen, they are ushered into another world, one filled with eclectic bohemian style and culinary adventures boasting the flavors of the Mediterranean.

National Paella Day is March 27, and Gypsy Kitchen is marking the occasion with paella and drink specials and live music. Paella, a rice dish from Valencia, Spain, that is comprised of veggies, protein and often seafood cooked in a large flat pan, will be the star of the evening. The special menu features several of Gypsy Kitchen’s paella varieties including:

• Traditional seafood – shrimp, mussels, clams, octopus, chorizo, Bomba rice, sofrito and soft herbs, garlic aioli and grilled lemon ($48)

• Vegetarian – charred cauliflower, grilled asparagus, heirloom peppers, Bomba rice, tomato, fennel, soft herbs and garlic aioli ($42)

• Valencia – chicken, rabbit, tomatoes, flat beans, tabella, Bomba rice, sofrito, rosemary and lemon ($46).

Select bottles of wine will be offered for half price while flamenco guitarist George Marlow plays from 6-9 p.m. to keep the celebration going.

Gypsy Kitchen also is launching new brunch service on Saturdays and Sundays starting at 11 a.m. Brunch menu highlights include:

• A la carte charcuterie and a chef’s board with Manchego, Mahón, jamon Serrano, chorizo, house-pickled vegetables and seasonal preserves 

• Small plates such as patatas bravas, garlic shrimp, crispy Brussels sprouts, grilled Spanish octopus and Moroccan-spiced lamb skewers

• Breakfast paella with four eggs, chorizo, mamba rice, vegetable broth, rainbow carrots, cauliflower and herbed garnish

• Prawns and polenta with buttery polenta, grilled shrimp, saffron bilabial sauce, crispy garlic and chive crema  

• French toast with cardamom crème, fresh berries and strawberry vanilla glaze

• Roasted vegetable frittata with eggs, cauliflower, caponata mix, eggplant, shallot, garlic, feta and crispy potatoes

• Turkish spiced cake with orange coffee creme anglaise and ginger crumble

Brunch cocktails include Garden Variety mixing Bare Bone vodka, bloody mary mix, basil, garlic and blue cheese olives and Blooms in Valencia made with Gin Lane Victoria Pink gin, rose water, lychee, lemon and Peychaud’s bitters. Flamenco guitarist George Marlow will play from 12-3 p.m.