Sunday In Brooklyn

An all-day Williamsburg institution where a wood-burning oven and a genuinely inventive brunch menu make the case for lingering well past noon.

Chef Jaime Young, an Atera alum, built a menu around live-fire cooking and house-made everything, from the sourdough that arrives with beer butter to the smoked salmon and pastrami black cod that show up depending on the hour. The room itself shifts from a rustic, barn-timbered bar downstairs to a palm-lined second floor and a rooftop garden made for cocktail hour, and the kitchen's skillet-style Sunday pancake has become the dish regulars order without needing the menu.

Best for: Brunch and warm-weather cocktails on the rooftop