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“DuMont is home to some of the most amazing mac ‘n’ cheese on the planet.  It packs a rich punch of Parmesan, Cheddar, and Gruyere, which was textured beautifully over the radiatori pasta… The chicken was expertly cooked.  Its crispy skin with notes of lemon and sage was a perfect contrast to the tender and juicy meat.  The sweet potato gnocchi had a delicate sweetness and texture that played with the citrus of the chicken.  A very simple dish can sometimes miss the mark- but not at DuMont.  I was already envisioning my next reservation here.”

Phillip McDonald, VIE Magazine, Summer 2011 (p. 79) 

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

“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

“this “standout” New American “puts it all together” with “stellar” seasonal fare, an “eager-to-please staff” and “beautifully handcrafted” surroundings festooned with “exquisite ironwork from the Brooklyn Navy Yard”…thus the “718 prices” are a “steal.”

Food:26 / Decor:25 / Service:23, Zagat Guide, 2009

“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

“Making a hell of an entrance”, Williamsburg’s “upscale but not uptight” New American “new kid on the block” is voted “fabulous” all around, mixing a “gorgeous” space…with “spot-on” service and “stylish”, “well-executed” cuisine you’d “pay double for in Manhattan”

Food:24 / Decor:25 / Service:23, Zagat Guide, 2008