brunchkill

Location: 374 Graham Ave, between Skillman & Conselyea, Williamsburg

Menu: brunch menu not online, regular menu: http://www.menupages.com/restaurants/sel-de-mer/menu

Brunch Hours: Fri-Sun, starting at 11am

My Rating: 

Long Story Short: This is a very chill & laid back place… which is a blessing or a curse depending on your mood.  The food was excellent, and the portions were huge.  Not the cheapest, but not horrifying.  They have mimosas & bloodys… made with Guinness.  Pleasantly surprised at how good they were, especially being only 5 bucks each.

Long Story Long:

After an uncharacteristically early Friday night for me (home before midnight, asleep before 2), I awoke to find some drunk-texts from my prospective partner-in-brunch, The Filmmaker, time-stamped at some ungodly hour. I naturally assumed I was in for a bit of a wait, so I was pleasantly surprised to get a phone call around noon asking if I would be ready to meet in an hour. Yay!

I chose Sel de Mer because of its proximity to my apartment and also because of its inherent mystery, aka, it totally snuck up on me. I can’t imagine it’s been around too long because it’s located next to my favorite local Mexican place which I go to all the time, and all of a sudden, one day, it was just there- open and filled with people. Hmmmm…..

In any case, I arrived there, bright-eyed and fresh-faced to meet a VERY hungover Filmmaker and his new man, the lovely, yet equally hungover, P-Nasty (aka, the last friend I let choose his own moniker). It’s a tiny place, so we could either wait for a table, or sit at the bar. I was fine to hang outside for a bit as it was an oddly sunny & warm winter Saturday, but these boys needed some food, or mimosas… pronto, so bar it was. I personally prefer a seat with a back when I am eating brunch, as I like to linger and bar stools tend to get uncomfortable, but the plus side, as I was pleased to discover, was proximity to the bartender. I am honestly shocked that this has not occurred to me sooner – so fucking obvious. I was beginning to see the advantage of this whole clear-headed business. As is the case when bellying up to any bar, we were greeted with cocktail napkins and a “can I get you something to drink” before even being handed menus- nice. Seeing only wine & beer behind the bar, I half-heartedly asked if they by any chance served bloodys. They do, but they are made with, get this – Guinness. My poor hungover friends recoiled at the mere idea of such a thing, but of course, I ordered one. I had to know… Read the rest of this entry »