New York restaurant Sunday in Brooklyn to open in Notting Hill
Founders Todd Enany, Adam Landsman, and chef Jaime Young have chosen London’s Notting Hill for their first international location.
It will be located on a two-floor corner site on Westbourne Grove and will be open seven days a week for brunch, lunch, and dinner when it launches in the summer.
Sunday in Brooklyn opened in Williamsburg in 2016 and has drawn a loyal neighbourhood following for its inventive spin on American staples and brunch menu. Signature dinner dishes likely to be making the journey from New York to London include clams casino; whole smoked artichoke with saffron aioli; grilled swordfish with charred broccoli greens and butter bean pistou; and chocolate S'mores.
The Notting Hill restaurant will also have a strong brunch offer, with a menu that will feature dishes including stacks of malted pancakes with hazelnut praline and brown butter; a Don Reuben omelette made with mole sauce, goat cheese and roasted mushrooms; and biscuits and gravy – drop cheddar biscuits, sausage gravy, poached eggs and sambal.
It will offer an all-natural wine list alongside signature cocktails such as the Honeybear on Holiday – Fiji Rum, amontillado sherry, apricot, pineapple, lime and cumin honey – and the Devil’s Backbone, a mix of mezcal, dill aquavit, rhubarb amaro, strawberry and tomato.
“We are all super excited to be opening up in London, a city with a phenomenal food scene that we can’t wait to be a part of,” say the trio.
“We’ll be bringing a big taste of Brooklyn with us, but we’re also looking forward to working with new ingredients and local producers to make this a true London edition of Sunday in Brooklyn”.
