Champagne Problems

Sunday in Brooklyn is a neighborhood restaurant offering breakfast, brunch and dinner daily. The popular restaurant is the brainchild of New York City restaurant veterans Todd Enany, Adam Landsman and Chef Jaime Young (formerly of Michelin-star restaurant Atera in Manhattan).

About the Space & Service

The three-story restaurant offers a rooftop garden, a sidewalk café and an open-air market during the warmer months. Diners can grab coffee with a pastry or breakfast sandwich from the take-out window or the market counter. There’s also an inviting solid-plank walnut bar for evening wine or specialty seasonal cocktails. Any day or time, customers are treated to a warm, inviting dining experience.  

I sat in the cozy café with an open view of the busy kitchen. The wait staff is professional, helpful and welcoming. We felt very well taken care of throughout brunch, even though it was busy with a long line waiting on the sidewalk. The restaurant is mostly first come, first serve but it does take a limited number of reservations. For weekend brunch, Sunday in Brooklyn is exclusively on a walk-in basis with the exception of seatings between 10am-10:30am, when I visited, with a reservation. For weekend brunch, wait time varies from 20-60 minutes for parties of two and 30-70 minutes for parties of four. 

About the Food & Drinks

I started with a fun cocktail packing in big beet flavors, which I love, the Champagne Problems. This refreshing drink is comprised of bubbly, beets, grapefruit aperitif and mint. With my meal, I enjoyed a glass of pink bubbly – Cabernet Franc Horses by Macari from the North Fork of Long Island.

My brunch partner and I shared the Charred Avocado Toast, one of the best renditions of this popular dish I’ve had. The nicely grilled bread is topped with charred avocado, wheatgrass, preserved tomatoes, pickled onion and sprouts. We opted for a poached egg to gild the lily. Great texture contrasts and the pickled onion is a smart way to cut through the richness of the creamy avocado and the runny egg yolk.

I know I was supposed to order the now-famous Malted Pancakes with their gooey hazelnut maple praline and brown butter but I was, for some reason, feeling somewhat healthy on the day I visited so I opted for the Grain Bowl with toasted barley, spicy vegetables, kale, egg, avocado, sambal that I ordered with smoked salmon (an add on item). I’m a fan of most multi-item bowls and this was by far the best I’ve had. Earthy barley with spicy punch from the vegetables then perfectly-dressed kale and smoked salmon – a must-order dish that packed many interesting flavors. My guest ordered the Biscuits & Gravy that was topped by poached eggs, breakfast sausage gravy and hot sauce. The portion was sizable and featured big comforting flavors.  

Chef Young and his team do brunch very well and I’m looking forward to visiting again, next time, for dinner. Roasted pig, lamb tongue, chicken liver mousse with house mustard anyone?

Sunday in Brooklyn – 348 Wythe Avenue Brooklyn , NY 11211.

Cheers,

Veronique