BurgerClub

Log-in to vote and "reply" to review... did you do the original on Union, or the newer Dumont Burger on Bedford?


Dumont on Union Ave.

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lets eat!

DuMont Burger, on hip Bedford Av in Williamsburg, has done a great job at reviving the burger concept in a inviting yet cozy location. This should be said and i'd like to praise them for their effort. And to my suprise: it works!
I ordered the DuMont burger, though i admitted being tempted at ordering the mini burger, which appeared to be the H3 version of the bigger brother. Plate came in.....beautifull. My first surprise was to see that extra care was taken by selecting perfectly round, lighlty buttered, and toasted brioche bun. A great point in my opinion, both for the visual and the taste.
Second noticeable point was the good cheese selection, with mine coming with well-melted gruyere. It is gruyere, no second-grade swiss slice. As for the patty beast, it actually exploded with juice at first bite, yet prove to be flavorfull, without being too strong in taste. This could actually prove to be a weaker point for some, but i personally liked it, at least in this context.
The whole construction was at the end fairly thick, with good verticality, good grip, no bun saturated from this juicy patty, and great crispy heart of salad with 2 choices of pickles, sweet and regular. This is the way to do it, this is the way to make a burgering experience delicious and straighforward. I do praise the DuMont folks for also understanding that we don't need no 2pounds burger to make it tasty. Concentrate on the quality, on the details, and you'll end up with a very strong and again very inviting burger. They've done it, and i would make a detour to bite in this baby again. This is an A- burger.

A handful of us hit the original Dumont on Union Ave.



I would have to say that Williamsburg came through on it's burgers. Last week we hit the a very delightful restaurant and yummy burger. This weeks continuation of Williams-Burgers was at the original Dumont on Union Ave.



I read a couple reviews on the web about how Dumont can be dry and overcooked... I would have to say that from all of our 8 burgers ordered, this must have been a kink that got remedied. The ninth fan and new friend of the Club, ordered a Croque Madame... and the kitchen must have been putting all their eggs in our burger basket, cause her poached egg was dry and totally over cooked. But I wasn't there to rate the eggs.



The Dumont burger use to cost $9.50, on this visit the price of a cheeseburger with fries was $12... perhaps this $2.50 increase helped the employees put a little more love into the preparation... or at least pay for 12 different spices they use for each one. $12 is high for a burger meal, but this guy is a full 8-oz. of prime sirloin. Plus you have several choices of nice cheeses (blue, gruyere or white cheddar), a couple different pickles (sweet and dill), lettuce and tomato, and some nice crisp fries. Oh, and the nicely toasted brioche bun that was awesome too.



When we were done with our last weeks meat eat at Diner, I was told by some previous patrons of Dumont that Diner is good, but Dumont is better... well, Diner was good, very good... but Dumont delivered, and easily made the grade in my book.



The meat is all Sirloin, as opposed to most burger joints choice to go all Chuck. Tasty and not dry, not overly juicy either, but definitely enjoyable. The 12 secret spices used doesn't overwhelm, and helps create some nice layers of flavor... sweet, and smokey. I didn't get into the pickle spear cause I had already doubled up my burger with the pickle chips and sweet pickled pink onion... some opted out of the pickled onion, but i thought despise it's thick cut, it had a nice taste. When tasting the meat and the bun on their own, you realize that each element could hold it's own if need be... but this is a burger, and they all work together quite well too. The fries were crisp and well seasoned, but I would have to say that Diner wins in this category. I've heard of the onin rings being good here, but I totally forgot to ask, and am not even sure if you can get them here as opposed to the newer Dumont Burger on Bedford.



Overall I would happily come back to Dumont and take in the spring/summer air in their back garden while enjoying another burger. But perhaps we should try and go for a Williams-Burger trifecta and see if Relish also makes the grade.

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lets eat!

BC's visit to DuMont was clearly a success. Smiles were spread across the table after enjoying this restaurants charming setting, accomodating service, delicious Bloody Mary's, and of course, the tasty burgers.

The Burger is a well seasoned sirloin patty served inside a seedless Brioch bun. Its acomponied by sliced pickled red onion, sweet pickle chips, bib lettuce and several tomato slices. DuMont deserves respect for the creative thinking that goes into this bistro style burger. The most significant point of this burger is the patty's unique seasoning. Of course he was forbidden to reveal the specifics of the secret formula, but the bartender was so kind as to share the number of spices included (12).

My Med Rare patty was cooked pretty close to perfect. The Gruyere cheese was thinly sliced adding a simple nuttyness to the meat. The slightly sweet Brioch was a perfect bun for the job holding the burger together beautifully from beggining to end. I had to toss out my pickled onion for it was too thick and tart for my palate. The sweet pickles were an interesting variation that worked with the combined flavours inside the patty. All together it tasts slightly sweet and nutty with various nuances divided inside the patty unique seasoning. Sirloin by itself is a little too lean for my preference, and I would have prefered a thinly sliced raw red onion rather than the pickled thing, but this burger still works in many ways.

The setting is great, good people watching, the fries were crunchy but still meaty, and the service was pleasant. I hesitate to grade the burger with out another visit, but its clearly in the B+/A- category.

Let me blunt, it's normally a pretty rare and special occasion that a full-bred Manhattanite like myself makes the trek out to Brooklyn. I picked this Burger Club outting as one of those special occasions because I had heard enough about Dumont to feel that it warranted a visit, and being a raging carnivore, how can meat in a garden on a nice day ever really be a bad thing, right? Well I am pretty darn glad I followed my gut instinct. All in all, in was a great burger and great environment.

Now let's start the deconstruction. Most important element by far to consider for me is the meat. I am a true believer that a fantastic burger must have chuck, and having tried the all-sirloin Dumont burger, i am going to say that that theory has still not changed. While the Dumont burger was cooked very well (but not as well as many of my fellow eaters that day despite that most of us ordered the same thing), and it was definitely among the juiciest sirloin burgers I have ever had, it was still lacking that full meaty burger flavor that comes with the chuck. There is just no substitution for it in terms of giving that little extra oomph of fat and flavor. Second most important element for me is the bun. Now this is where Dumont made up some of the points it lost for me in the burger. The brioche was fabulous. They put just a little bit of sweet butter on the bun, (my guess is to make up for the lack of fat and flavor from the missing chuck) and it is truly a great flavor. It holds up super well, and it's not too crazy bready, but coming from a girl who likes JG and Burger Joint which are both MINIMAL buns, it is a teensy bit too much bread for me. They did account for this though my making the pattie extra big, as you can tell from the great action shot Kacy took of me eating below, I can barely fit the whole thing in my mouth, also, minus one point. Third next important element is the condiments. 1) Tomato was great great great. 2) Pickle chips were great great great. 3) Pickled onion thing, not so great, took it off. 4) Cheese - not the best gruyere, and no where near enough of it for so much pattie and brioche bun. Last element for me, service and atmosphere. Both awesome. Great drinks, great garden, cool clientele, and a funny bartender. All adds up to very nice Sunday brunch indeed.

Oh and PS the fries were quite tasty as well and though not the kind I usually like, they accompanied this style of burger quite well, but I was trying to write a burger-centric review.

For the daring few that chose to venture out to BillyBurg, this burger was well worth the excursion. To begin with, Dumont's garden is an ideal setting in which to enjoy a burger and a bloody. The Bloodys deserved an A in their own right, perfectly spiced - like the burger. Evidentally, according the chef, the burgers are seasoned with about 12 spices...which added to the flavor of the already flavorful meat. My burger was cooked a perfect medium-rare, and I was happy to see that it not only cam with a lovely leaf of lettuce, but also pickled onions, sliced ripe tomatoes, and pickles. As I piled all the accompaniments onto my gruyere-coated patty the aroma of the meat and the spices were already working up my appetite....and then the first bite: pure bliss. The brioche bun and burger combo were a perfect match, as the brioche bun held it's own against the juicy patty, all the while contributing a subtle sweetness to the spiced beef. When looking at our pics, a fellow foodie thought the burger resembled charlie chaplin, the top bun a top hat! A funny metaphor, for sure...but that burger definitely did a little silent dance in my mouth!

My business partner had some business in Williamsburg, so we figure we'd make it into a little excursion and go get some lunch while we're at it. We took an out-of-the-way detour to Dumont Burger. It was definitely worth the trip and we left the Burg happy as two little clams! The toasted brioche bun was perfect. I have been experiencing heavy and too sweet brioche buns in recent burger history. The proportion of bun to meat in substance and texture was awesome. The patty was juicy and tasty should have gone rarer, if I had known. The condiments, the anally thinly sliced onions and sweet pickles were also visually impressive as well as in the mouth. Good fries too. Basically there's nothing bad I can say about it except that it wasn't the best burger I've had in my entire life.

ok so for anyone who hasnt figured it out yet, these are two different places...dumont is the parent restaurant on union ave. just off the BQE and dumont buger is a real small, 20 seat off shoot of the mama resaturant over on bedford b/t south 1st and 2nd street.

My review is of dumont burger

Small spot, wintery outside, went just after the super bowl. Cold as hell in the restaurant when the doors open. regardless, we're burger warriors so read on. I go the bacon cheeseburger, medium rare, american cheese. It came cooked to perfection. moist and bloody but not in a bad way. The meat had a nice flavor that blended really well with the sweet, toasted brioche bun it was served on. Could have used some more bacon, but I asked for it well done and it came that way. Served with a nice piece of lettuce and some red onion and tomato, all tasty and fresh. Grilled onions were a topping option for the burger but I opted not to get them, try in the pure form first, smart move, my friend said they were lackluster, definitely no Donovan's fried onions (best there are). Fries were unimpressive yet addictive. sat at the bar when I was eating, could have had a beer but had drank my share at the game.

Theyre know for their mac and cheese despite the burger title, but the mac and cheese wasnt really worth its billing in my opinion, yes I got some after.

conclusion: if youre in the area definitely go for it they serve burgers at the dumont burger branch until 2 am...not worth the hike just for the burger though...but its a great area in general so check it out...lots of fun bars

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I would never steer you wrong. I live for good eats.