Win Son Bakery, the all-day cafe spinoff of Win Son restaurant in East Williamsburg, has been a hit pretty much since day one, back in the summer of 2019, when Josh Ku, chef Trigg Brown, and superstar pastry chef Danielle Spencer first opened what Brown now calls their "restaurant in bakery clothing."
No surprise, really. If you've ever wake-n-bake wolfed one of Win Son's oozy scallion pancake sandwiches (I'm partial to the mortadella one, with havarti and pickled pepperoncini, though all six or seven varieties are excellent), or made quick work of a box of saucy "imperial glazed" fried chicken, or gotten your mouth messy from Spencer's brilliant red rice doughnuts, you know the truth—this place rules.
Last week, after several years of searching for a second space, and many months of demolition, renovation, and installation (the new kitchen is enormous), the crew officially expanded their empire in a big way with the debut of Win Son Bakery II, attracting big, buzzy crowds to the butt-end of Second Avenue in the East Village.