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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

“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

“The key to success: perfect balance of great raw ingredients. The lightly toasted, gently domed brioche bun is neither so fluffy that it dominates the sandwich nor so thin that the thing breaks apart willy-nilly in your hands. The bun-to-burger ratio works; the brioche absorbs the meat’s juices as it should. Vibrant veggies—Bibb lettuce, sliced tomato, shaved red onion, and house-made pickles—are served on the side so you can either handpick the amount of toppings you want or just place the whole heap on top of the patty (eight ounces of 80% lean ground chuck from cows raised on grass and corn)…”

James Oliver Cury, Burger Boy, April 17, 2010

“Though if it’s steak you want, chef Polo Dobkin will delight you-either prime sirloin or a grilled hanger, both served with braised short ribs, horseradish mashed potatoes and creamed spinach with Bordelaise… Chef Dobkin-also the executive chef at Dumont (beloved for burgers and mac and cheese) and Dumont Burger, its even more laid-back spin-off-brushes off his approach as no-brainer, based on simplicity, technique and consistency: It’s just “classic contemporary seasonal American,” he says, “staying true to regional ingredients.””

Rachel Wharton, Edible Brooklyn, March 11, 2010

DuMont Burger comes it at No.6.

Both DuMont and Dressler were named runners-up.

Robert Sietsema, Village Voice, November 20, 2009

“Don’t miss the DuMont Burger. That’s the message from the ‘Burger of the Month Club’…The burger has a phenomenal taste, which is due to the best secret about Dumont Burger: the burger is cooked on a charcoal grill! The indoor grill, built into the kitchen seems to give the burger outstanding flavor. The combination of the beef flavor, bacon, sweet onions and white cheddar makes for a Grade A burger.”

Burger of the Month Club, July 2009

“Perch on the padded bar stool at Williamsburg’s DuMont Burger and enjoy the city’s best burger—a charred half-pound patty planted on a brioche bun, with a goodly heap of infant lettuces, purple onions, and homemade pickles (half-sour slivers and slices of sweet), along with a shit-heap of good, greasy fries. It’s nothing less than ground-meat Nirvana.”

Robert Sietsema, Village Voice, Best of NYC 2008

“I shouldn’t like the Dumont Burger as much as I do… The Dumont burger is large, 8oz if you get the house burger, flame grilled on a brioche bun… it is a wonderful juicy, beefy burger with a ton of flavor. In fact it has so much flavor that I recommend that you add the home made pickles, onion and lettuce to balance out the palate.”

Beef Aficionado, April 7, 2008