Like Fancy Nancy in Bed-Stuy, the owners of Tilda All Day opened their Clinton Hill restaurant with chef friends in mind. “People in the industry don’t get weekends off, so they don’t get to sit down for brunch,” says owner Samantha Safer, who used to manage nearby Peck’s. “We’re trying to reach industry people and writers during the week — this was always one category that wasn’t being fulfilled for us.” To bring the idea full circle, Safer teamed up with Daniel Nusbaum, who’s overseeing the coffee program (using Parlor beans); chef Claire Welle, formerly of Mas (farmhouse) and Gwynnett St.; and the MP Shift’s Anna Polonsky and Amy Morris, who designed the space.
Service at Tilda All Day starts at 7:30 a.m. on weekdays (8 a.m. on weekends) and ends at 5 p.m., and the team has plans to eventually stay open late and add a light bar menu. Right now the menu is filled with casual, crave-able dishes: There’s charred fruit and lardo, a soft-scrambled-egg sandwich, smoked fish with seeded bread, and even pig’s-head torchon. Take a look:
Chicken liver, heirloom apples, celery, cashews, vadouvan.
Photo: Melissa Hom
Squash-miso pound cake.
Photo: Melissa Hom
Menu [PDF]
Tilda All Day, 930 Fulton St., 718.622.4300
