Do or Dine Exterior
Chicken and Waffles at Do or Dine
Foie Gras Doughnut at Do or Dine
Devil Egg and Octopus

Do or Dine...

Do or Dine


It's like the mafia of Michelin-starred runaways at Do or Dine, where made men from The Modern and Daniel have decamped to slum it, Bed-Stuy-style. Finding this place will try the patience of a saint, but here's a hint: look for the awning heralding West Indian takeout. This renegade establishment is bedecked with decoupage tabletops, black and white mosaic tile floor, and a disco-ball spinning above. The "one fish two fish" charred sardine starter pitched with capers, toasted hazelnuts, and mizuna; and "pork renderloin", cooked in duck fat, fanned across sweet-and-sour braised red cabbage and paired with roasted apple ensconced in wasabi marshmallow are just two examples of the buonissima cucina that emerges from the tiny kitchen. -Michelin guide 2013

NY Times

The smoked salmon pâté arrived in an ashtray. “Breadblunt?” a waiter murmured, proffering breadsticks from a battered Dutch Masters cigar box. A disco ball winked lazily above. Outside it was Bed-Stuy, Do or Die — hence, the pun of the restaurant’s name: Do or Dine... The whole scene sounds too ironic, too hipster-ish, too Brooklyn.

Instead, it is charming. . .

Business Permanently Closed