For Chef John Fleer, a modern Sunday supper with family and friends is never on a Sunday. That’s when he’s cooking for customers. But the day itself isn’t the point: It’s the talk around the table that really feeds us.
You get what you get and you don’t fuss a bit. That’s the golden rule at a home-cooked Sunday supper. But at a buffet, the meal is all about choice — turnip or mustard greens? Fried chicken or ham? Mac ’n’ cheese or macaroni salad? — even if you choose a little of everything. These four restaurants know that on Sunday, a full plate is a full heart.