Walk down Wythe Avenue on a Saturday morning and you'll see it before you see the sign. A crowd. Not just a couple of people leaning against a brick wall, but a genuine, multi-generational gathering of humans waiting for a table. They're here for Sunday in Brooklyn, a restaurant that has somehow managed to stay relevant in a neighborhood where "trendy" usually has the shelf life of an open avocado.
It's loud. It’s frantic. The air smells like toasted hazelnuts and expensive maple syrup.
Honestly, it shouldn't work. Williamsburg is saturated with brunch spots that look exactly like this—lots of light wood, ceramics that probably cost fifty bucks a plate, and greenery hanging from the rafters. But Sunday in Brooklyn hits differently because the food actually backs up the aesthetic. It isn't just a backdrop for your Instagram story; it’s a legitimate kitchen led by people who understand that a pancake shouldn't just be big—it should be worth the forty-minute wait.
The Pancake Gravity Well
Let’s talk about the Malted Pancakes. If you haven't seen them on social media, you might be the only one. They look like giant, fluffy discs of mahogany, drenched in a brown butter praline sauce that has the viscosity of engine oil in the best way possible. Most "viral" foods are a massive disappointment. You take one bite and realize you're eating sugar-coated cardboard. Not here.
The secret is the hazelnut maple praline. It’s salty. It’s deeply nutty.
Most people make the mistake of ordering a stack for themselves. Don't do that. You will die. Or at least, you'll want to nap for the next six hours and miss the rest of your day in Brooklyn. These things are dense. They are a shared experience. You get one for the table, you take your photos, and then you split it four ways like a savory-sweet peace treaty.
What's actually interesting is the texture. They use a malted batter which gives it this nostalgic, Old Fashioned donut vibe. It’s a smart move. It elevates a basic breakfast staple into something that feels like a legitimate pastry.
Beyond the Viral Hype: The Real Stars
While everyone is fighting over the pancakes, the smart money is on the savory side of the menu. The Sunday Burger is a masterclass in not overthinking things. It’s got grass-fed beef, cheddar, and a "special sauce" that actually tastes like someone spent time balancing the acidity.
And then there's the Don’t-Call-It-An-Egg-Sandwich. The Egg Sandwich here is served on a brioche bun with gochujang mayo and crispy potatoes. It’s messy. You’re gonna get sauce on your chin. You’re gonna need three napkins. But the addition of that slight Korean chili heat cuts through the richness of the egg and cheese in a way that most brunch spots totally miss.
- The Smoked Salmon Toast is another sleeper hit. It uses a thick slab of sourdough that hasn't been toasted into a roof-of-the-mouth-destroying shingle.
- Check the sides. The long-pepper bacon is thick-cut and has a slow burn that lingers.
- Don’t sleep on the cocktails. The "Honey Bear" isn't just a cute glass; it’s a balanced drink with bourbon and amaro.
The kitchen, founded by Adam Landsman and Todd Enany (both veterans of the Major Food Group empire), operates with a level of precision you don't usually find in a place this busy. Usually, high-volume brunch spots start cutting corners. The eggs get rubbery. The coffee gets bitter. But Sunday in Brooklyn feels like a well-oiled machine.
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The Neighborhood Context
Williamsburg has changed. We all know it. The gritty, artist-haven version of this neighborhood is mostly a memory now, replaced by Apple stores and high-rise condos. Sunday in Brooklyn sits right at the intersection of "Old Williamsburg" soul and "New Williamsburg" polish.
It’s located on a corner across from Domino Park. The building itself is beautiful—three floors of reclaimed wood and massive windows that let the light pour in. If you can, try to get seated in the rooftop garden. It feels private and tucked away from the chaos of the main dining room.
The service is surprisingly "Brooklyn-casual." You aren't getting the stiff, formal treatment of a Manhattan bistro. The servers are usually wearing flannels or t-shirts, and they know the menu inside and out. They’ll tell you straight up if you’re ordering too much food. Listen to them.
How to Actually Get a Table
If you show up at 11:00 AM on a Sunday without a reservation, you are making a mistake. You'll be told it's a two-hour wait. You'll wander around the neighborhood, get grumpy, and eventually settle for a mediocre bagel elsewhere.
- Book ahead. They use Resy. Set an alert. It’s the only way to guarantee you won't be standing on the sidewalk for half your morning.
- Go on a weekday. Tuesday brunch is a vibe. It’s quiet, the light is just as good, and the kitchen is less slammed.
- The Bar is King. If you’re a party of one or two, skip the host stand line and look for an opening at the bar. You get the full menu and you can watch the bartenders work, which is honestly more entertaining than staring at a wall.
- Dinner is underrated. Everyone thinks of this as a brunch spot. But the dinner menu—featuring things like wood-roasted chicken and dry-aged steaks—is actually fantastic and way easier to get into.
The Cost of the Experience
Let’s be real: this isn't a cheap breakfast. You’re looking at $20 for a stack of pancakes and $18 for a cocktail. By the time you add tax, tip, and a side of bacon, you’re easily out $60 per person.
Is it worth it?
In a city where you can get a $5 egg and cheese from a bodega, "worth it" is subjective. But you aren't just paying for the calories. You’re paying for the atmosphere, the quality of the ingredients (they source heavily from local farms), and the fact that they’ve managed to create a space that feels genuinely welcoming.
There’s a reason this place has expanded to London. The formula works. It’s comfort food with a high-end pedigree.
Final Insights for Your Visit
To get the most out of Sunday in Brooklyn, stop treating it like a checkbox on a tourist list and treat it like a neighborhood haunt. Walk there if you can. Avoid the peak rush between 11:30 AM and 1:30 PM.
If you’re coming from Manhattan, take the ferry. The walk from the North Williamsburg ferry landing is short, and the view of the skyline sets the right mood before you dive into a plate of malted pancakes.
When the food arrives, put the phone down for a second. The steam coming off that hazelnut praline is better in person than it is on a screen.
Next Steps for Your Trip
To make your visit seamless, check the Resy app at least two weeks in advance for weekend slots. If you find yourself waiting for a table anyway, walk two blocks over to Devoción for a quick coffee or head down to Domino Park to catch the river breeze while you wait for the "Table Ready" text. Focus your order on one "showstopper" sweet dish and two salty, protein-heavy mains to avoid the dreaded sugar crash. For a more relaxed experience, aim for a 5:30 PM dinner reservation—the lighting is moodier, the music is better, and the wood-fired dishes genuinely outshine the breakfast menu. Don't leave without trying the seasonal sorbet; it's the palate cleanser you'll desperately need after the richness of the main courses.