Williamsburg Restaurants

"Dressler's designy interior--Gothic chic iron chandeliers, wrought iron-lined light boxes and a dazzling palazzo tiled floor--makes [it] a destination for dining and decor," writes Kathleen Squires for Citysearch. "The seasonal American restaurant, named for the title character of Steven Millhauser's Pulitzer-winning historical novel, is the third (and most ambitious) local venture for Colin Devlin, owner of DuMont and its casual spinoff, DuMont Burger," New... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

Citysearch's J.P Anderson describes the scene at DuMont: "Young couples canoodle in mix-and-match, leather-upholstered booths, while candlelight flickers off the heavily painted stucco and wood-paneled walls. Service is friendly and well-paced." An old New York Times review by Sam Sifton recommends cozying up with their roasted chicken, "served in its crackling gold skin, with succulent meat tinctured with garlic and olive oil." On the... Read More >

Last September, NY Times food critic Frank Bruni demoted Peter Luger's 3-star status to 2-stars, saying, "Peter Luger keeps up with its progeny and its peers. But that’s not the same thing as staying ahead." But he's comparing the place to Manhattan steakhouses — like Wolfgang’s, Benjamin Steak House, and Ben & Jack’s — which don't come anywhere near Luger's inimitable character. "Diners don't... Read More >

"Dressler's designy interior--Gothic chic iron chandeliers, wrought iron-lined light boxes and a dazzling palazzo tiled floor--makes [it] a destination for dining and decor," writes Kathleen Squires for Citysearch. "The seasonal American restaurant, named for the title character of Steven Millhauser's Pulitzer-winning historical novel, is the third (and most ambitious) local venture for Colin Devlin, owner of DuMont and its casual spinoff, DuMont Burger," New... Read More >

Citysearch's J.P Anderson describes the scene at DuMont: "Young couples canoodle in mix-and-match, leather-upholstered booths, while candlelight flickers off the heavily painted stucco and wood-paneled walls. Service is friendly and well-paced." An old New York Times review by Sam Sifton recommends cozying up with their roasted chicken, "served in its crackling gold skin, with succulent meat tinctured with garlic and olive oil." On the... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

Last September, NY Times food critic Frank Bruni demoted Peter Luger's 3-star status to 2-stars, saying, "Peter Luger keeps up with its progeny and its peers. But that’s not the same thing as staying ahead." But he's comparing the place to Manhattan steakhouses — like Wolfgang’s, Benjamin Steak House, and Ben & Jack’s — which don't come anywhere near Luger's inimitable character. "Diners don't... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

"Dressler's designy interior--Gothic chic iron chandeliers, wrought iron-lined light boxes and a dazzling palazzo tiled floor--makes [it] a destination for dining and decor," writes Kathleen Squires for Citysearch. "The seasonal American restaurant, named for the title character of Steven Millhauser's Pulitzer-winning historical novel, is the third (and most ambitious) local venture for Colin Devlin, owner of DuMont and its casual spinoff, DuMont Burger," New... Read More >

Citysearch's J.P Anderson describes the scene at DuMont: "Young couples canoodle in mix-and-match, leather-upholstered booths, while candlelight flickers off the heavily painted stucco and wood-paneled walls. Service is friendly and well-paced." An old New York Times review by Sam Sifton recommends cozying up with their roasted chicken, "served in its crackling gold skin, with succulent meat tinctured with garlic and olive oil." On the... Read More >

Last September, NY Times food critic Frank Bruni demoted Peter Luger's 3-star status to 2-stars, saying, "Peter Luger keeps up with its progeny and its peers. But that’s not the same thing as staying ahead." But he's comparing the place to Manhattan steakhouses — like Wolfgang’s, Benjamin Steak House, and Ben & Jack’s — which don't come anywhere near Luger's inimitable character. "Diners don't... Read More >

Citysearch's J.P Anderson describes the scene at DuMont: "Young couples canoodle in mix-and-match, leather-upholstered booths, while candlelight flickers off the heavily painted stucco and wood-paneled walls. Service is friendly and well-paced." An old New York Times review by Sam Sifton recommends cozying up with their roasted chicken, "served in its crackling gold skin, with succulent meat tinctured with garlic and olive oil." On the... Read More >

New York magazine describes Diner's space as a "snug, just-rehabbed-enough 1927 dining car," and recommends dinner specials like "succulent pork loin with caramelized cipollini and tender lamb ragout with white-bean gratin." A Hamburger Today recommends their burger: "I think the Diner burger is so good because of its simplicity. A good-quality bun, a slice of cheese, and fresh-ground, well-seasoned perfectly cooked beef. No truffle... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

Last September, NY Times food critic Frank Bruni demoted Peter Luger's 3-star status to 2-stars, saying, "Peter Luger keeps up with its progeny and its peers. But that’s not the same thing as staying ahead." But he's comparing the place to Manhattan steakhouses — like Wolfgang’s, Benjamin Steak House, and Ben & Jack’s — which don't come anywhere near Luger's inimitable character. "Diners don't... Read More >

Citysearch's J.P Anderson describes the scene at DuMont: "Young couples canoodle in mix-and-match, leather-upholstered booths, while candlelight flickers off the heavily painted stucco and wood-paneled walls. Service is friendly and well-paced." An old New York Times review by Sam Sifton recommends cozying up with their roasted chicken, "served in its crackling gold skin, with succulent meat tinctured with garlic and olive oil." On the... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

"Dressler's designy interior--Gothic chic iron chandeliers, wrought iron-lined light boxes and a dazzling palazzo tiled floor--makes [it] a destination for dining and decor," writes Kathleen Squires for Citysearch. "The seasonal American restaurant, named for the title character of Steven Millhauser's Pulitzer-winning historical novel, is the third (and most ambitious) local venture for Colin Devlin, owner of DuMont and its casual spinoff, DuMont Burger," New... Read More >

Last September, NY Times food critic Frank Bruni demoted Peter Luger's 3-star status to 2-stars, saying, "Peter Luger keeps up with its progeny and its peers. But that’s not the same thing as staying ahead." But he's comparing the place to Manhattan steakhouses — like Wolfgang’s, Benjamin Steak House, and Ben & Jack’s — which don't come anywhere near Luger's inimitable character. "Diners don't... Read More >