Sunday in Brooklyn Q&A
The restaurant making a business out of their ideal day off
Todd Enany and Adam Landsman are seasoned restaurant veterans. After years working for both EMM and Major Food Group on countless restaurant openings, they’ve ventured out on their own with Sunday in Brooklyn, located in Williamsburg, Brooklyn. Teaming up with former Atera chef Jaime Young, the partners hope to create a restaurant that embodies their ideal day off, with unpretentious, delicious food to share with friends.
We had a chance to sit down with Todd and Adam at Sunday in Brooklyn during opening week to talk about the importance of community, technology and what it’s like to get a restaurant off the ground.
Adam and Todd at Sunday in Brooklyn.
Warm Up Questions:
What’s your go to coffee order?
Todd: I will drink iced coffee in a blizzard or 100 degree weather. Iced coffee, black.
Adam: I gave up coffee two years ago because I was drinking like 200 ounces of it a day. We were opening restaurants and it was the only fuel I had. I think I’m going to start drinking coffee again this year because our coffee program is awesome. But right now it’s all green tea.
What was the last thing you cooked at home?
Last supper meal?
Todd: I think I would be completely guilt ridden and have a huge burger.
What was the last thing you bought online?
Adam: Smoking chips for the bar, which we use to smoke the sweet vermouth.
Sunday in Brooklyn's wood burning oven.
Both of your backgrounds are in working for restaurant groups. What’s been the most jarring difference between that life and opening your own spot?
How did Sunday in Brooklyn come together?
How have you tried to incorporate yourself into the community?
Milk buns, oyster cream.