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Home > Restaurants > Sunday in Brooklyn

Sunday in Brooklyn

348 Wythe Ave., Brooklyn, NY 11249 40.714133 -73.965344
nr. S. 2nd St.  See Map | Subway Directions Hopstop Popup
347-222-6722 Send to Phone

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  • Cuisine: American Nouveau
  • Price Range: $$$

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Photo by Melissa Hom

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Official Website

sundayinbrooklyn.com

Hours

Mon-Thu, 8:30am-10pm; Fri, 8:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm

Nearby Subway Stops

L at Bedford Ave.; J, M, Z at Marcy Ave.

Prices

$25-$38

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Good for Groups
  • Lunch
  • Notable Chef
  • Outdoor Dining
  • Private Dining/Party Space
  • Design Standout
  • Reservations Not Required
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

Sunday in Brooklyn is a collaboration among three restaurant veterans whose collective résumés include such varied establishments as Catch, Sadelle’s, Eleven Madison Park, and the Cheesecake Factory. Together, they’ve reconfigured the former Isa space into a three-story market, bar, and dining room where chef Jaime Young (most recently of Atera) will bake bread, smoke fish, cure meat, and ferment vegetables. Dinner is served in the second-floor dining room, with dishes like black-cod pastrami with rye sour cream, swordfish belly with orange-pepper juice and fig-leaf oil, and sweet-potato flowers with hazelnut and smoked trout roe. The third floor houses a private dining room with skylights and a fireplace, and the bar and marketplace, which is partly inspired by Gjusta in Venice, California, are at street level. The retail area isn't yet another gourmet grocery but rather an extension of Young’s kitchen, selling pantry items like toasted leek salt and wheatgrass aïoli. 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 is 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.

Note

Takeout, delivery, and catering will launch when the market section of the restaurant opens at the end of November.

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