By For some strange reason, all my thoughts and questions usually come to me when I leave an establishment or the conversation. Imagine being in a relationship with someone who calls you five minutes after you hang up, just to tell you what they would’ve said. That’s how I felt after I left this restaurant. One of the main questions that I thought of was, why on earth is this place called Sunday In Brooklyn? A simple phone call would’ve sufficed, but I’m sure they have more important things to do like cook food and make reservations. I decided to do a bit of research and BOOM, there it was. “Sunday is a day that New York City restaurant veterans Todd Enany, Adam Landsman, and Chef Jaime Young never took for granted.” I love that analogy. I’m sure we all have things we don’t take for granted, but most of us never stop and realize the days of the week that we take for granted. Mondays are a day to start over and Fridays are the last day you get to see your co-worker that you love to hate.
Sunday In Brooklyn, which is a neighborhood restaurant, is known for their Malted Pancakes and fresh seafood from their local fishmonger. The interior resembles one of an upscale cafe with a warm social gathering vibe. This restaurant also has an open kitchen, that if you sit at the “chef’s table” you’ll be front and center of all the action that goes on.
During my visit, I was able to indulge in two dishes. Avocado Toast and Malted Pancakes were the two choices of the morning. The Avocado Toast consisted of Whipped Ricotta, Sprouts, and Toasted Seeds. I’ve never had Whipped Ricotta and Avocado together so I wasn’t too sure what to expect, but I absolutely loved it. The creaminess of the cheese to go along with the earthy flavor of the avocados and sprouts worked brilliantly with each other. The toast had a thicker multi-grain flavor, which is good because it helps fill you up but not so much that you’re walking around like you ate at Golden Coral. The 6 minute boiled egg was a great accompaniment as well. It wasn’t cooked all the way and still had some of the rawness from the yolk melt in your mouth with each bite. Some simple dishes such as this one are taken for granted, but I guess taking things for granted is something that these chefs understand well.
The next dish were the Malted Pancakes. I figured I can’t come here without trying these. They consisted of Hazelnut Maple Praline and Brown Better. I can describe this dish as having a crispy exterior, soft interior, with a flavoring of Nutella. Nutella is one of those things that you’ll either love it or hate it. I unfortunately hate Nutella. The taste of it is too strong for me. This dish wasn’t the one for me, but I can understand why one would love these pancakes. I was able to try the part of the pancakes in which the Hazelnut didn’t cover. These pancakes are definitely worth a trip. Had I known they would taste like this, I would’ve asked for plain pancakes with a side of fruit and syrup. I hate that I don’t like Nutella because this place would’ve been perfect for me.
Overall, this restaurant is a go-to. A friendly staff, a beautiful interior, and great food with a restaurant that has a meaning behind its name. I’d definitely go back to this place, but tell them to hold the Hazelnut! I know, I’m weird.
SavoryTravels 