Sunday In Brooklyn, Williamsburg, New York
The Facts
NAME: Sunday in Brooklyn
IT'S: An all-day marketplace and restaurant

28-10-2016

OPENED: October 28th, 2016
WHO'S BEHIND IT: Adam Landsman, chef Jaime Young, and Todd Enany
LOCATION: Williamsburg
ADDRESS: 348 Wythe Avenue, NY 11249
CLOSEST SUBWAY: Bedford Avenue
OPENING TIMES: Sun-Weds 5pm-11pm & Thurs-Sat 5pm-12am
WEBSITE: Visit Site
FACEBOOK: Visit Facebook
INSTAGRAM: Visit Instagram

Sunday in Brooklyn

OPENED1028 DAYS AGO

Sunday in Brooklyn is Williamsburg’s best new dining spot, a neighborhood marketplace and restaurant.

Sunday in Brooklyn is the product of a collaboration between three restaurant pros whose collective résumés span some of NYC’s most awesome establishments.

Together, owners Adam Landsman, chef Jaime Young, and Todd Enany have had stints at spots like Catch, Sadelle’s and Eleven Madison Park, and have decided to pull their creative expertise together and produce a low waste, all-day neighborhood restaurant in Williamsburg.

Williamsburg certainly has its fair share of food markets with the likes of Smorgasburg and Bulletin Market which opened earlier this year being firm staples of the area as well as other lifestyle outlets like Artists and Fleas. Sunday in Brooklyn, however, is one of the first permanent marketplaces to the area that also houses a full-scale dining restaurant and food offerings throughout the day that span breakfast, lunch and dinner.

Sunday in Brooklyn (formerly home to the restaurant, Isa) has been transformed into a three-story market, bar and dining room offering breakfast, lunch and dinner. Chef Jaime Young (who most recently worked at Atera) is baking bread, smoking fish, curing meat and fermenting vegetables, all while ensuring minimal waste throughout production.

Breakfast and lunch are a more casual affair, offering quick service to customers, who order their food at the counter with food then delivered to their tables. Dishes are largely healthy like house-made yogurts, seasonal vegetable salads and house-made breads in addition to omelets, French toast and pastries.

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Dinner offers a more formal, full-service affair with a regularly changing menu of modern American small and large plates. Start off with small and simple bites with eclectic twists like buckwheat sourdough bread with beer butter and wood roasted ham with charred lamb’s tongue. Starters currently include swordfish with a citrus salad and grits with wild mushrooms and gouda cheese.

Larger dishes like pork chops with hazelnut dijon and kingfish with sun chokes and marinated clams make up the rest of the menu in addition to larger, sharing dishes like a whole roasted chicken and a large wood fired flounder.

The restaurant prices aren’t exactly cheap but they’re by no means extortionate either – especially considering the work that goes into preparing the food. The pork chop, for example, has been aged for several weeks with sake leaves which makes the meat softer, sweeter, and more aromatic. Dishes roughly are priced under the $30 mark with one or two of the larger sharing dishes stretching a little further in price.

The third floor of Sunday in Brooklyn houses a private dining room complete with a fireplace and skylights so customers can dine under the stars in complete comfort.
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Sunday in Brooklyn will also house a retail area that will launch in roughly one month from now. The store does not aim to be yet another gourmet grocery in the area (Whole Foods fans can relax) but instead will be an extension of the restaurant’s kitchen, selling items that are also included in many of the restaurant menu’s dishes.

Expect interesting pantry items like toasted leek salt and wheatgrass aioli. The shopping experience itself will be as unique as the items on sale with a process similar to that found in an Apple store. Upon entering you will be greeted by a host who will take your order and enter it on his or her cell phone and items will be brought to you before checking out.

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Sunday in Brooklyn’s goal is not just to offer a fancy newfangled way of food shopping but, in fact, to spread awareness about repurposing food waste. They are experimenting with food saving techniques including fermentation and pickling of vegetable scraps. Pickle brines, for example are used for other menu items, like cocktails, and meat scraps are being repurposed for other dishes, too.

Items like their hot pocket pastry served in the morning is filled with unwanted cheese and bits of ham that cannot be used in other dishes. The whey from cheesemaking will also go into cocktails like the ‘Yes, Whey’ – a bottled dirty martini and gin with celtuce brine.

The space has retained much of its authentic and rustic charm and comes complete with a wood-burning oven, original timber ceilings and additional wood-burning furnaces on each floor so no doubt that this place will be filling up nicely in the now colder months as hungry guests come in looking for solace and a place of warmth.

The Facts
NAME: Sunday in Brooklyn
IT'S: An all-day marketplace and restaurant

28-10-2016

OPENED: October 28th, 2016
WHO'S BEHIND IT: Adam Landsman, chef Jaime Young, and Todd Enany
LOCATION: Williamsburg
ADDRESS: 348 Wythe Avenue, NY 11249
CLOSEST SUBWAY: Bedford Avenue
OPENING TIMES: Sun-Weds 5pm-11pm & Thurs-Sat 5pm-12am
WEBSITE: Visit Site
FACEBOOK: Visit Facebook
INSTAGRAM: Visit Instagram

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