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“DuMont Burger rightfully gets its name for its commendable burgers, the crowning dish gracing many a best NYC burger list. And fortunately for us sandwich fiends, the menu has a few good options in the mix, which also pull their weight in drawing loyal fans to this cozy Williamsburg bar/restaurant.

The fish sandwich ($14) holds its own fairly well, all deep fried richness ensconced in a bun. It’s a simple assembly of fried skate and homemade tartar sauce (served on the side, better poured on top of the fish) between a lightly toasted fluffy brioche bun. There’s a whole lot of skate in this sandwich, making it a daunting challenge to hold with two hands. The fish is tender and flavorful, and manages to avoid being overcooked, despite the delightfully crispy exterior.

Accompanying the sandwich comes a choice of soup, mixed green salad, fries, or onion rings. The fries are deserving of a glowing recommendation: they’re hand-cut, salted moderately, and served generously. The tartar sauce is a versatile dipping sauce as well.”

http://newyork.seriouseats.com/2012/06/a-sandwich-a-day-fish-sandwich-at-dumont-burg.html?ref=title

” But if $16 for a popsicle isn’t your thing, you can go for a slightly more affordable option — the boozy milkshake.

The alcoholic milkshake has become a popular item at many burger shacks, including Dumont Burger in Williamsburg, which serves a maple-bacon milkshake with bourbon using syrup aged in bourbon barrels.

“They may look innocent, but these things have got a punch — they can put hair on your chest,” said Shenae Simmons, the restaurant’s manager who’s seen patrons stumble out after having two glasses of the dairy treat.

“Part of the appeal is that childlike sense,” Simmons added. “You’d sit and have a milkshake with your parents and felt like you’re an adult. Now that you’re over 21, you can put some strength in them.”

The $12 alcoholic desserts at Dumont come in a variety of flavors, including the Nutty Irishman, a vanilla shake with Bailey’s, Frangelico, dulce de leche and coffee.

Dumont has been serving the boozy shakes since it opened in 2007, and they’ve proven to be one of the most popular items on the menu. On New Year’s Day, the joint sold 105 shakes to hung over partiers hoping for some hair of the dog, Simmons said.”

“What struck Sabas most, though, is the borough’s wide-spreading reputation for dishing up stylishly straightforward food: “I keep thinking of the words ‘epicurean chic,’ something I previously identified with Europeans in the 1970s,” she says. Among the restaurants that made Sabas’s cut: James in Prospect Heights, Roman’s in Fort Greene, Cafe Colette in Williamsburg and Dressler (which I personally recommended for its gorgeous dining room and elegant cocktails).

http://tmagazine.blogs.nytimes.com/2012/05/14/bookshelf-the-brooklyn-of-fashion-insiders/

We are happy to announce that Dressler has been awarded with a Michelin Star for 2012.  Michelin guide has kindly stated, “Dishes may sound rustic and homey, yet they are prepared with skill and superb ingredients of an exceptional kitchen.”  The décor is, “at once masculine and simple with dark wood furnishings, brick wall, and low lights; yet feminine and ornate, amid elaborate chandeliers, floral etchings, and mosaic tiled floors.”  Thank you to Michelin, and thank you to the Dressler team for their continued hard work.

Dressler’s Fall Oyster Bash

Featuring:  Island Creek Cooperative Oysters & Ayala Champagne

Saturday, October 15^th, 2011

Seatings from 2pm – 4pm

In this rare opportunity, we will be pairing a dozen select oysters with a flight of unique and artisanal Champagne for 65.00 per person.

EAST COAST OYSTERS

Island Creeks with Ayala Zéro Dosage NV (Brut Nature)

Island Creeks are pretty near perfect with a light salinity up front that opens into buttery and rich complexity.  Ayala Zéro Dosage is an ultra dry expression with 93% percent Cru fruit and 30 months of aging.

Nausets with Ayala Brut Majeur NV

Nausets are firm and well balanced with a burst of brine.  Ayala Brut Majeur is an aromatic and lively house-style with 93% percent Cru fruit and 30 months of aging.

WEST COAST OYSTERS

Hama Hama Blue Pools with Ayala Blanc de Blancs 2004

Hama Hama Blue Pools are a uniquely tumbled oyster with an extra burst of salt to balance out the cucumber and melon notes.  Ayala Blanc de Blancs is richly complex with notes of white flowers and roasted hazelnuts.  It is 100% Grand Cru Chardonnay and 6 years of aging before release.

Kumamotos with Ayala Brut Millesimé 1999

Kumamotos are plump with a fresh melon flavor and a creamy texture.  Ayala Brut Millesimé is layered with elements of smoke, toast and honey.  It is 80% Grand Cru Pinot Noir, 20 % Grand Cru Chardonnay and 9 years of aging. 

Representatives from Island Creek and Ayala will be on-site to discuss their offerings and Executive Chef Polo Dobkin will be featuring an a la carte menu to compliment Ayala Champagne. (The menu is subject to change.)

To reserve, please call 718.384.6343.

Dressler Restaurant · 149 Broadway · Brooklyn, NY 11211

About Island Creek Cooperative

Island Creek Cooperative is a sustainable oyster and shellfish farm based in Duxbury, Mass. focused on low-impact harvesting methods.  Founded by Skip Bennett and brought to life by Bennett and fifteen other Duxbury-based growers, the cooperative has grown into a lifestyle with an emphasis on small, sustainable operations that put quality of life, product, and environment above all else.

Today, Island Creek Oysters includes 20 farmers who each run their own independent operations as well as 8 wholesale employees who work for the farm’s distribution arm, Island Creek Oysters, Inc.  Together, they send over 100,000 oysters a week to restaurants across the nation from the Atlantic to the Pacific, as far north as Canada, and as far south as the Caribbean.  Island Creek Oysters can be found on menus at The French Laundry, Per Se, Le Bernardin, and even the White House.

About Ayala Champagne

In 1855, Edmond de Ayala was guided to Champagne by a true passion for wine.  He then met Gabrielle d’Albrecht and decided to settle in Aÿ in 1858 and to establish Champagne Ayala in 1860.  When Edmond de Ayala founded the House in 1860, his brother Fernand decided to settle in London and became a close friend of the Prince of Wales.  The latter enjoyed Champagne but found it too sweet. Ayala therefore released its 1865 vintage with a “low” dosage of sugar which was the lowest dosage ever, the beginning of “dry” champagne.

Today, Nicolas Klym, the Cellar Master of Champagne Ayala for over 25 years, pays particular attention to the quality of the grapes in order to produce great cuvees with a distinctive style.  Ayala is on forefront of producing dry artisanal Champagne with exceptionally high percentages of Cru fruit and a substantially longer time aging in bottle at all levels.  The resultant Champagnes make a wonderful accompaniment to many styles of cuisine, especially oysters.

As Hurricane Irene approaches Brooklyn, we at DMG urge all of neighbors to keep safe.

Due to the warnings about the impending storm from the Mayor, Dressler and DuMont will be closed this Sunday, August 28th.

But that doesn’t mean all is lost – DuMont Burger WILL BE OPEN ON SUNDAY (including delivery) starting at 12pm noon.  So get your friends together under one sturdy roof to ride out Irene, and let DB do the cooking!

DuMont Burger * www.dumontburger.com * 718.384.6127

From Eater’s kids critics (aged 5 and 7): “We had the fried pickels [sic].  Max loved them and couldn’t stop eating them… the french fries and onion rings were terrific…”

Lucy and Max, Eater, April 26, 2011

“By calling it “The New Brooklyn Cookbook,” Brendan and Melissa Vaughan, husband and wife authors, clearly present a time frame: the last decade, give or take a couple of years… This is a history of the contemporary food scene with 70 restaurant recipes, including cocktails, and even a home brewer’s version of Sixpoint Craft Ale’s American Brown Ale.”

Florence Fabricant, New York Times, October 19, 2010

“DuMont’s homemade bread-and-butters are the base. They’re sweet and juicy enough to balance out the crunchy, salty outer layer. At the same time, though, the cukes aren’t too sugary and the exterior isn’t not too savory. The batter winds up being light and thin, not at all soggy or gooey. And there aren’t any of those floury chunks or burnt slivers that you often get with similar snacks. They’re prepped correctly and cooked the right amount of time.”

Victoria Bekiempis, Village Voice, May 13, 2010