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Sunken Hundred

Restaurants, Contemporary European Cobble Hill
5 out of 5 stars
(1user review)
Sunken Hundred
Mackerel at Sunken Hundred

Time Out says

There's more to Welsh food than cheese-clogged rarebit, a fact owner Illtyd Barrett holds dear to at this Cobble Hill spot, named for Wales’ folk legend of the sunken kingdom of Cantre’r Gwaelod. Partnering with his brother Dominic and executive chef Tom Coughlan (Txikito, La Vara, Seamstress), the proud Welshman touts his home country by placing mythological artwork and photos of a petrified Welsh forest throughout the 50-seat pub, which also sports a Wales-specific lending library. In the kitchen, Coughlan borrows and tweaks recipes from Barretts’ mother, such as steamed mussels with brandy-soaked pork belly, roasted hake in a tomato-butter sauce, and meatballs with peas in onion gravy. House cocktails, available at a 700-year-old hemlock-topped bar that Barrett handcrafted himself, remain on theme with options like the Seithennyn, made with house-made seaweed oil and kelp bitters. 

Posted:

Details

Address: 276 Smith St
Brooklyn
11231
Cross street: between Sackett and DeGraw Sts
Price: Average dish: $20
Contact:
Opening hours: Mon–Wed, Sun 5pm–2am; Thu–Sat 5pm–4am
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Users say (1)

5 out of 5 stars

Average User Rating

5 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:0
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LiveReviews|1
1 person listening
tastemaker

If you asked me the difference between Welsh, Scottish and English cuisine, I might say they're all the same, but Sunken Hundred blows every other English and Scottish spot out of the water.


I loved everything about this restaurant--from the amazing service (and some of the friendliest staff), the animated owner who made his rounds to all the tables, the creative use of seaweed (try the signature cocktail, but I would share one with someone adventurous) to the incredible food. Plus happy hour during the week with free Welsh "cheese doodles," which are so addicting. 


The people who work here are passionate about Welsh culture and food, and their hard work definitely shows. This is absolutely a place I'll be visiting again and again.