Sunday In Brooklyn

‘Provisions by Sunday’ Opens Monday (4/22) Inside A/D/O

Inside the dining space at A/D/O (courtesy of A/D/O)

Opening on Monday (4/22) inside of A/D/O (29 Norman Ave.), Sunday in Brooklyn (348 Wythe Ave.) will introduce their new food and bar program at the space where Norman previously operated.

The new restaurant “Provisions by Sunday” will be open every day 8 a.m. – 4 p.m. and will feature an abbreviated menu of their signature brunch menu items and cocktails. The space and restaurant will be available to host private events of up to 600 guests as well.

The “Provisions by Sunday” residency will run through early summer, and the Sunday in Brooklyn team said that a brand new restaurant at A/D/O is to follow in a statement, .

Ultimately, the Sunday Hospitality team (Todd Enany, Adam Landsman, Jaime Young) will reimagine the food and beverage experience at A/D/O, launching a brand new restaurant with partners JT Vuong and George Padilla (formerly of Williamsburg favorites, Okonomi and YUJI Ramen). Together, they are excited to build a new home in this burgeoning neighborhood and to share their community-minded philosophies and guest-focused experiences.

A new feature of the service at Provisions by Sunday gives customers the ability to place orders from their phones. “There will be people in the space helping to sort of take orders…instead of trying to flag someone down to order food or drinks, you’ll be able to order from your phone whenever you want something,” said Adam Landsman from Sunday in Brooklyn.

While the popular live jazz brunch from the Norman-era is not expected to make a return, Landsman said that the interactivity of art, design and food in one space was a major draw and that art installations by A/D/O are planned.

Provisions by Sunday hours will be 8 a.m. – 4 p.m. every day.

Egg & Cheese Sandwich with gochujang aioli, cheddar, crispy potatoes, brioche
Avocado Toast with ricotta, roasted nuts and seeds, chili, Sunflower sprouts
Rice Bowl with kale, six-minute egg, seasonal veg, seeds, sprouts, kale

 

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Norman Closing on Sunday (3/3) for Good Inside of A/D/O

(Courtesy of Norman)

Seasonal Scandinavian restaurant, bakery and bar, Norman (29 Norman Ave.) will close after brunch on March 3, following two years of operation inside of the A/D/O co-working and event space. “Our lease ran up with A/D/O, and we had signed a two-year lease; they will be pursuing a new restaurant partnership,” Jenny Pura, director of marketing, said.

As far as opening a new Norman location in Greenpoint, she said there’s no announcement to share: “I think it’s probably a little too early to definitively say that, but we are doing our best to move our Norman team to our other properties in New York so that nobody’s without a job,” Pura said.

MeyersUSA, the restaurant group that owns Norman also operates Great Northern Food Hall at Grand Central Station and Agern, a Michelin-starred fine dining restaurant also in Grand Central.

The announcement of Norman’s closure came through a note posted on the Norman Instagram account:

On March 3rd, Norman’s partnership with A/D/O will come to end after two years in Greenpoint. Built as a space for creative exchange, the collaboration between Norman and A/D/O was always intended as a rotating space for culinary innovation and emerging talent. As our partnership comes to a close, we are honored to have served as the incubator’s inaugural restaurant partner, feeding some of New York City’s most groundbreaking entrepreneurs.
– Team Norman

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It’s Always Sunday in Brooklyn

Sunday in Brooklyn’s Grain Bowl $12, Charred Avocado Toast $9, Spicy Roast beef Sandwich $12 Photo by Graham E. Burns

Sundays normally bring brunch to mind for any New Yorker. Sunday in Brooklyn (348 Wythe Ave.) is much more than that. Open daily for brunch, lunch and dinner this tri-level restaurant is like a fashion house of food. At “Sunday” there is creative use of fresh ingredients—even the scraps are utilized in new dishes, drinks and marketplace items. The restaurant opened for dinner in November, rolled out brunch shortly after and opened the marketplace in December. So yes, something good did happen in 2016. The marketplace features a takeout menu and pantry items to make any home chef take their game up a notch. Chef Jaime Young is passionate about sustainability at Sunday: “The marketplace gives us the opportunity to utilize everything that we’re buying…it kind goes with our whole ethos of trying to utilize as much as we can in this restaurant.”

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