Sonnyboy, Lower East Side Trendsetter

From the outside Sonnyboy looks like your typical Lower East Side hole in the wall hot spot where you’d expect packs of trendy diners conversing at a fever pitch However, beyond the front door it’s mysteriously calming, and at once chic and stylish. You don’t feel intimidated like you do entering many other restaurants in the area. And it’s obviously not trying too hard at it as so many bar/restaurant/Instagram fodder venues do these days (even though it’s perfectly Instagrammable). Because it is on the smaller side the coziness is built right in.

Its looks are diner-esque with dark navy tones juxtaposed with dramatic whites, mirrored ceilings and a boastful bar. It helps that Sonnyboy is run by Australians (the duo behind Banter Nick Duckworth and Josh Evans) who immediately give off a welcoming and enthusiastic vibe.

Delightful brunch

And that vibe certainly carries over to the eclectic menu. It’s become known for being a go-to brunch place (and yes lines are starting to form out the door) with dishes that have a slight Australian twist, but nothing that isn’t too confusing. You can have delicious Baked Eggs or Harissa Folded Eggs or a Brunch Roll which is a fried egg, pork sausage patty, and cheddar cheese topped with house-made chili jam and aioli. AND don’t worry Millennials, there is an avocado option (it may become a law at any restaurant serving brunch in New York). But instead of just putting it on toast it’s marinated with feta, zaatar, pistachio, parsley and lemon zest. Sonnyboy recommends adding a poached egg to the mix. Or you could always go for a hotcake which kind of puts pancakes to shame.

Drinks

What is brunch without a load of drinks? If you’re looking for a little zing in your afternoon cocktail go for the appropriately named “But First Coffee” made with Tromba Blanco tequila, Del Maguey Vida mezcal, saline, and, of course, cold brew (the Espresso Martini will also give you some caffeine and is also delicious.) For a new classic cocktail try the Big Daddy. Though it took a while to get used to the smoked pineapple and sage, by the end I was guzzling it. Other ingredients include amontillado sherry and tap beer.

Dinner

Although it’s already known for its strong brunch game, they don’t mess around with dinner either. They take the same insightful and refreshing play on normal American cuisine and add a fun Australian twist. For example, the Beef Tartare was served flaked along with oranges, sunchokes and tarragon aioli for that extra kick. The shisitos were fresh and delicious (served with sumac and lime) and although it feels like Brussel Sprouts have been done in every way possible, here they were incendiary with parsley, horseradish and aioli again. They actually tasted like a healthy vegetable!

The Whole Trout, BBQ Chicken and Hangar Steak are excellent options but kudos to the chef for a delicious burger that can hold its own in New York. It is the Sonny Double Burger and its mysterious special sauce puts it over the edge. With a smart, young waitstaff this place is poised to be a go-to for the hip, young New York crowd and a tourist that feels like getting off the beaten path.