![]() We had signed a lease for another space, using this space as our main design reference point. The next time you find yourself on Williamsburg’s laid-back Southside, pop in, grab a table or saddle up to the bar, and say hello for us.Īdam Landsman and Todd Enany: We have lived in Williamsburg for eight years and always loved the design of this restaurant. We chatted with Landsman, Enany, Young and Sprouse to learn more about Sunday in Brooklyn’s sustainability initiatives, current menu inspiration and what’s on the plate for 2018. We don’t order dessert often, but at Sunday in Brooklyn it’s a must every dessert we’ve had there is better than the last. Bar manager Claire Sprouse turns out awesome cocktails that rotate often, like the obscurely tropical Golden Coco ( Japanese whisky, squash, coconut, tamarind, cachaca and lime). The charcuterie board - made with ham, bison tongue, chicken liver mousse, and pig face - is a transcendental experience. The open kitchen’s wood-burning oven turns out dishes like wood-roasted maitake mushroom with allium vinaigrette and wood-fired whole fish with mussel butter and wilted greens. You can expect everything from Sunday in Brooklyn to be fresh, seasonal and homemade, whether you’re grabbing breakfast pastries from the take-out window or sitting down for a full dinner. Founded by industry vets Todd Enany, Adam Landsman, and chef Jaime Young (who come from the likes of Atera and Major Food Group), the eatery was named for something that the trio never took for granted: Sunday, a day for rest, hanging with friends and family, and seeking out a new food adventure in the city that never sleeps. Opened in November 2016 in the New York neighborhood of South Williamsburg, the all-day dining spot boasts a gorgeous three-story space with private dining room and - in our humble opinion - one of the most inventive menus in NYC. If we reflect back on all the delicious meals we ate this year, Sunday in Brooklyn is hands down our favorite spot.
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