The wood-fired oven at the back of the ground floor throws a low orange light across the room long before the first tables turn, and it is that glow, not the menu, that sets the tone at Sunday in Brooklyn. On Wythe Avenue, in a building that splits into a bar downstairs and a whitewashed dining room above, brunch runs long, loud, and almost entirely on walk-ins.
Karpo can tell you tonight whether Sunday in Brooklyn is running its usual walk-in-only brunch queue, and flag quieter alternatives nearby if the wait looks long.
A room lit by an oven, not a window
Sunday in Brooklyn occupies two floors at 348 Wythe Avenue, and the two don't feel like the same restaurant. Downstairs is a bar and marketplace area, dim, wood-toned, and loud enough that conversation competes with the room. The wood-fired oven sits in view of the bar, and its glow does more to set the mood than any fixture or light switch.
Upstairs is a different register entirely: whitewashed walls, palm trees, and a calmer, more deliberate dining room that reads closer to a coastal café than a Brooklyn brunch spot. If you're seated upstairs, that's generally considered the better outcome for an actual sit-down meal. If you land downstairs, expect more noise and a faster turnover, which suits a quicker visit better than a lingering one.
What "bottomless" means before you sit down
Here's the part worth saying plainly: there's no confirmed bottomless-mimosa or bottomless-drink package on Sunday in Brooklyn's menu. It doesn't appear in the restaurant's own materials, and it isn't listed in roundups built specifically around Brooklyn's bottomless-brunch scene. If unlimited drinks are the reason you're heading to Williamsburg, this isn't a guaranteed match, and it's worth ringing ahead or checking the current menu before building a whole outing around that expectation.
What the restaurant does offer, reliably, is a strong brunch built around eggs, biscuits, and one very specific pancake. That's a different kind of draw than bottomless mimosas, but it's the one this address is actually known for.
The pancake that carries the room
The Sunday Pancake is the dish people come back for: a single skillet-style pancake finished with a hazelnut maple praline coating, brown butter, and maple syrup, offered in single, double, or triple portions depending on appetite and how many people are splitting it. It's the kind of dish that anchors a menu on its own, and it's a large part of why the restaurant has picked up a Michelin Plate and three consecutive years on a well-regarded ranking of casual North American restaurants, landing at #140 in 2025.
Around it sit other brunch staples worth knowing: a Croque Madame Pita, a Cheddar Scramble, Shakshuka, and Biscuits & Gravy. None of it is inventive for its own sake. It's a menu built to be eaten slowly, in a room designed for exactly that, which is part of why the $$$ price tier (roughly $40 a person, worth confirming against current menus) feels less like an outlier and more like the cost of the format.
Getting through the door on a Saturday
Weekend brunch at Sunday in Brooklyn is almost entirely a walk-in affair. The ritual is straightforward: you arrive, check in with the host, and wait, often outside on Wythe Avenue, until a table frees up. Reservations exist but are limited, and they don't meaningfully change the weekend rhythm, which stays walk-in-driven regardless of how far ahead you plan.
If you do want to book something around this visit, the general guidance is to reserve roughly a week out for weekday dinner and around two weeks out if you're chasing weekend demand more broadly, even though weekend brunch itself will still mostly come down to who's standing at the host stand first. Worth knowing before you commit an afternoon to it.
The quieter version of the same room
There is a version of Sunday in Brooklyn that avoids the wait entirely: weekday mornings, Monday through Friday from 8 a.m., before the brunch rush sets in. It's described as noticeably calmer, and it's the better window if you want the room without the queue.
It's also, unofficially, the best time to order the in-house sourdough or sticky buns before the main brunch dishes arrive. Both come out of the restaurant's own bakery program, and treating one as an opener, rather than an afterthought, is the kind of move that reads as knowing the place rather than just visiting it.
Wythe Avenue and the rest of the morning
Wythe Avenue is one of the throughlines of North Brooklyn's dining scene, dense enough with bars, restaurants, and rooftop spots that a Sunday in Brooklyn booking rarely stands alone. The neighbourhood pulls both locals on weekday mornings and visitors running weekend food tours, which is part of why the walk-in queue can stretch on a Saturday even outside peak brunch hours.
That density cuts both ways: if the wait looks long, there's rarely a shortage of somewhere else on the same strip worth ducking into while a table opens up.
Practical notes
Sunday in Brooklyn is at 348 Wythe Ave, Williamsburg, Brooklyn (347-222-6722). Breakfast runs 8:00-9:30 a.m. daily, brunch 9:30 a.m.-4:30 p.m., and dinner 5:00-10:00 p.m., seven days a week. It's open on most holidays but closed Thanksgiving and Christmas Day; confirm other holiday hours directly. Weekend brunch is largely walk-in, with limited reservations that don't remove the queue; arrive ready to wait outside. Nearest access is via the Bedford Ave or Marcy Ave subway stops, both a short walk. Expect a two-floor layout, a $$$ price tier around $40 a person, and no confirmed bottomless-drink package as of now.
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Ask Karpo first
Wondering whether today's the day to risk the walk-in line, or whether a bottomless package has quietly been added since your last visit? Ask Karpo for the current wait pattern at Sunday in Brooklyn and whether any drink package is confirmed before you commit a Saturday morning to it.
