The three-story space that housed funky Williamsburg restaurant Isa will soon be home to another ambitious crew — Sunday In Brooklyn. Owners Adam Landsman, chef Jaime Young, and Todd Enany left their former restaurant homes earlier this year to start working on the project, a low waste, all-day neighborhood restaurant. (Landsman was the chief operating officer at Major Food Group, Enany was the director of operations at MFG, and Young worked as chef de cuisine at Michelin-starred Atera.) The idea: Take fine dining chops and offer the food in a more casual setting, with garden dining, an in-house bread and pastry operation, and a marketplace, selling smoked meats, cured fish, pickles, and more.
The restaurant at 348 Wythe Ave. will be offering breakfast, lunch, and dinner, and the team’s goal is to produce as little waste as possible in the process. Young is experimenting with fermentation and pickling of vegetable scraps. Pickle brines will be used for other menu items, like cocktails, and scraps from meat will be repurposed for other dishes, too. In one case, they’re offering a Hot Pocket-style pastry in the morning filled with cheese and bits of ham that couldn’t be used elsewhere. "We’re really making sure the restaurant is using every part of what we get in," says Landsman.
'We’re really making sure the restaurant is using every part of what we get in'
Breakfast and lunch will be borderline quick-service, where people will order from the marketplace and the food will be delivered to them at the tables. Aside from that pocket pastry, daytime meals will be on the healthier side — like in-house yogurts, seasonal grilled vegetable salads, and house-made breads. Traditional dishes like omelettes, French toast, and egg sandwiches will also be available, as well as to-go pastries and other breakfast items.
Dinner will be more traditional full-service dining, with a mixture of small and large plates. Young will be changing the menu regularly. A menu’s not out yet, but expect modern American fare that will sound familiar but have creative twists. Young’s particularly proud of a pork dish where the meat’s been aged for several weeks with sake leaves. The process makes the meat softer, sweeter, and more aromatic, he says. "You take a pork chop and turn it into something that’s really rich in flavor," Young says.
With all the work going into dinner, it’s not exactly a cheap restaurant, but the crew is aiming to keep all the entrees under $30 to keep it an "approachable dining" experience. "We really wanted to create something that’s really special and has some really incredible food," Landsman says. The bar opens on October 24, and the restaurant opens on October 28. Stay tuned for photos of the space and more.