Sunday in Brooklyn is a collaboration among restaurant veterans chef Jaime Young, Todd Enany and Adam Landsman. Together, they’ve taken their favorite day of the week – a day of comfort, adventures, and family- and made it the mission of Sunday.
Upon entering the three-story house of Sunday, patrons first smell the bread baking in the wood-burning oven, and then see Jaime and his chefs cooking in the open kitchen of the marketplace. The marketplace is the heart of the restaurant where the components of the menu are formed and can be purchased to stock your pantry. The marketplace and coffee counter open early for breakfast sandwiches, house-made pastries, and coffee on-the-go. Those marketplace components can also be fully prepared into seasonal vegetable salads, healthy treats and sandwiches for breakfast and lunch.
On the ground floor of the restaurant, a large wooden plank bar and bar room stay open late night serving guests seasonally-inspired cocktails and natural wines. Brunch and dinner guests are escorted upstairs to the lush dining room and rooftop garden, providing the ambiance for a uniquely elevated dining experience. Our third floor houses an intimate private dining room complete with a fireplace, skylights and a view of the Manhattan skyline.
Think of April Bloomfield’s butcher shop and restaurant or the grandfather of them all: Eataly. Well back at the beginning of November, another such outlet, Sunday in Brooklyn, debuted in Williamsburg, offering several different dining and eating experiences in addition to a market selling things like house-made pastries and herbed aiolis, opening soon.
Partners in the business are industry vets and best buds Jaime Young, former Chef de Cuisine at Michelin darling Atera, and Adam Landsman and Todd Enany, both of the Major Food Group’s spendy empire. But don’t expect the formality (or price tag) of anyone’s former employment to be a factor here. The rustic dining space, divided into three distinct components, serves up dishes mostly under $30.
The ground floor houses the bar and cafe area, with the soon-to-open marketplace setup as well. Upstairs, a quaint and romantic dining room, where you’re greeted with a welcome Campari cocktail and perhaps seated next to the antique-looking, wood-burning stove. The dining room itself’s replete with festive ferns and other potted plants, but just a few steps up and you’re in a seasonal rooftop garden with strings of lights overhead and glimpses of trees and rooftops surrounding the restaurant.
Grub Street has more on what to expect from the market:
The idea is that guests will see and taste how the chef incorporates these rarefied ingredients into his own menu, and be motivated to try them at home. The shopping experience itself will be a departure, too – one akin to the Apple stores, according to partner Adam Landsman. “You walk in and shop the market with a host, side by side,” he says. “There is no counter. Everything is on display and the host will take your order on his or her phone and things will come to you.” The same applies to breakfast and lunch (eggs, grains, vegetable sides and salads, sandwiches), which will be ordered in the market and served in the bar room.
But Sunday in Brooklyn is not just about disrupting the supermarket checkout line. Another project goal is to repurpose food waste. Both the whey from cheesemaking and the juices created during fermentations will be integrated into cocktails like the pisco-and-grape “Yes, Whey” and a bottled dirty martini with gin and celtuce brine. The partners have inherited the space’s wood-burning oven, and much of its rustic, rough-hewn charm, including original timber ceilings and a wood-burning furnace on each floor.
Sunday in Brooklyn is open daily at 348 Wythe Avenue in Williamsburg.