The sauce, the texture of butterscotch, slips down the sides like a slow-motion waterfall. Gesture to your waiter for an order of those. Offset the richness with a bright, spicy Sunday, Bloody Sunday mezcal Bloody Mary, thick with fresh tomatoes and sambal.Īt some point, someone near you will order the pancakes, and you will turn involuntarily to stare at the stack coated in hazelnut-praline-maple syrup and brown butter. The attraction to the sandwich is almost physical. The sausage is blanketed in crispy shoestring potatoes, fluffy scrambled eggs, Cheddar, and spicy Gochujang aioli, and tucked into a sesame brioche bun that’s been toasted and heavily buttered. “Tastes like camping,” a bearded gentleman in buffalo check says. Like the hot sauce, the mustard, and the roast beef, the breakfast sausage is made in house, spiked with sage and maple syrup. It feels good to be there.Ī perfect meal starts with a warm pecan sticky bun and coffee served in gorgeous bone china. Sunlight drenches the room and unites the diverse styles. Settle in, and the cozy space reveals itself as a lumberjack’s fantasy, complete with an unfinished beam ceiling and the cabin smell of a working fireplace. Push through the heavy front door, and it’s instantly L.A.-white stucco walls, palms, gray marble tables, geometric planters, and a host in a tiny-patterned button-up shirt. But what this place does best is clear and simple: the sticky, hedonistic brunch of your dreams.įrom the outside, the building looks like an English town house-red brick, giant black-trimmed windows. There is an espresso bar, a to-go menu, a market area for homemade sauces and cured fish, a bar, an outdoor patio, and a dinner menu stocked with sustainably sourced fish roasted in a wood-fired oven. Jaime Young, the former chef de cuisine at Atera, can do a lot more than eggs and pancakes, and his newest restaurant, Sunday in Brooklyn, a three-story enterprise in the former Isa space, on Wythe Avenue, is set up to display his versatility.
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