Ursula is a bustling, charming restaurant & bar famed for its stellar New Mexican-inspired breakfast burritos and delightful baked goods, perfect for casual dining or takeout.
"A New Mexican restaurant in Brooklyn known for breakfast burritos, brunch, doughnuts, and pastries, heavily impacted by fluctuating egg prices." - Bettina Makalintal
"Exciting pop-up Kreung Cambodia is morphing into this new tiny restaurant in the original Ursula space helmed by Chef Chakriya Un, with the help of her family and partner. Bong will serve casual Cambodian dishes. Much of the restaurant’s hard-to-find ingredients, like fresh makrut limes and galangal, are grown in the family greenhouse in South Carolina." - Nadia Chaudhury
"It’s impossible to resist the siren song of Ursula’s breakfast burritos, especially when you’re a little bit hungover—the outsides get kissed on the griddle, and the insides are stuffed with hashbrowns, among other things. A meal at this pink and turquoise restaurant in Bed-Stuy is the closest you can get to New Mexican food in New York, with chile peppers and other ingredients imported directly from the Land of Enchantment. They also have excellent coffee and cocktails for those mornings when you need one drink for energy, one drink for fun, and some water for hydration or whatever. " - neha talreja, will hartman, bryan kim, kenny yang
"Ursula started in Crown Heights as a takeout operation, where it received accolades and inspired lines for its stellar breakfast burrito. In 2023, owner Eric See moved the restaurant to a bigger location in Bed-Stuy that has sit-down seating, cocktails, brunch, and dinner." - Eater Staff
"Beef Sopapilla October 4th “I’ve been eating fried dough for just about as long as I’ve had teeth. I’ve had churros, beignets, funnel cakes, and even fried ice cream. But I’ve never had it stuffed with beef, red chile, refried beans, and cheese until Ursula opened up in Crown Heights. Now, the fried dough at this New Mexican spot is all I need. Even without the stuffing, the fried dough deserves an award for being so crispy on the outside and buttery smooth on the inside. Adding the other ingredients just makes this the gold-plated helicopter of fried dough foods.” -Nikko Duren, Editorial Assistant" - hannah albertine, nikko duren, hillary reinsberg, arden shore, matt tervooren
