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Sunday In Brooklyn Bess Adler

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Take a Peek at Sunday In Brooklyn, an Ambitious Low-Waste Restaurant in Williamsburg

Dinner is now being served at the restaurant from Atera and Major Food Group alumni

Fine dining veterans with experience at Atera and Major Food Group opened their all-day restaurant Sunday In Brooklyn Tuesday night in the former Isa space — a three-story project that will eventually also feature a marketplace with house-made baked goods, pickles, and meats. The new South Williamsburg restaurant, at 348 Wythe Ave. near South 2nd Street, is currently only open for dinner, and an informal breakfast and lunch will debut in two weeks, offered via counter ordering at the marketplace. It's casual during the day, but even at dinner, owners Adam Landsman, Todd Enany, and chef Jaime Young want Sunday In Brooklyn to be a neighborhood place that just happens to serve inventive American fare.

The opening menu includes dishes like black cod pastrami with rye sour cream and pickles; a whole roasted chicken with kohlrabi and olives; and an aged pork chop with hazelnut dijon and mustard greens. All the dishes aside from the whole chicken cost less than $30, per the team’s aim to be a more "approachable" version of fine dining food.

Sunday In Brooklyn also wants to be a low-waste restaurant. Young, who was chef de cuisine at Michelin-starred Atera, plans to use all sorts of scraps from dinner for pickling and pastries, including a Hot Pocket-style pastry using ham scraps that will be sold in the market in the morning. Pickles, too, will be sold in the market, along with smoked meats and cured fish. See the debut dinner menu and photos of the space below, and let us know what you think if you go.

Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn
Sunday In Brooklyn

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