Bed Stuy: Do or Dine

While it's still far to early to write a proper review of "Do or Dine," the newest spot to open in the western reaches of Bed Stuy, after two meals I feel like I have at least the bare qualifications to give a preview.

We first checked out Do or Dine on what was supposed to be their opening night. It turned out that proprietors Perry Gargano, Luke Jackson and chef Justin Warner (along with his partner in the kitchen George McNeese) spent the day building a deck rather than preparing for their grand opening. I fully support their chosen priority, since the deck catches a cooling breeze on a hot evening and the freshly spray-painted walls drew my eyes each time I zoned out of a conversation.

The food is playful and promising and much of the braintrust previously worked in the front of house at the Modern. Having never been to the Modern, I'm completely and utterly unqualified to draw any comparisons whatsoever (read on anyway!)

Described as an American Izakaya to The New York Times, the comparison seems close, especially since the food pairs very well with alcohol (or after you've had alcohol). As of last week it's still BYOB, but they expect a liquor license soon. Then, Luke, along with a Pegu Club alum will create what he described as an "out there" cocktail list. Like I said, this is an early post (a second may soon be necessary).

The Spotted Pig: Go Often, But Go Early

To call The Spotted Pig "popular" would be a gross understatement. Ever since opening in 2004, this West Village gastropub has been perpetually packed to the gills with hungry diners. Backed by an array of music industry titans, Chef April Bloomfield and her business partner Ken Friedman, lay claim to one of Manhattan's more popular restaurants-- and most sought after stools. Boasting an impressive beer selection and Bloomfield's refined approach to English pub grub, one would be wise to visit the Spotted Pig during off hours or risk hour-plus waits. But while dinner may indeed be worth the wait, multiple visits have taught me that the best option is weekday lunch.

The Breslin is All Grown Up

There are many dangers inherent in "reviewing" a restaurant after a single meal (I apologize, but I still cannot bring myself to call anything I write a true "review" without the added sarcasm of the overused finger flexion). I think it's fair to say that I would never pass judgment on a restaurant after a single visit, unless I had a wildly fantastic or horrible experience (the bad ones are always more fun to write about). Yet it's the restaurant that falls in the middle of my own personal curve that makes for difficult writing, especially when I've only eaten there once.

So with that said, I'm not sure what to say about The Breslin, the relatively new restaurant from Ken Freidman and April Bloomfield of the Spotted Pig (and the late John Dory, which may rise again). At this point, The Breslin is beyond the infancy and preschool days of the initial hype, and has passed the proficiency tests of the major critics. All that's left is to either keep turning out meals at a high-level or move on to the next stage in it's restaurant life. In keeping with the metaphor, it's probably a bit like getting your college degree, but having no clue what to do with the rest of your life (I assume zero stars or a quick closing means you got caught blowing coke in your dorm room and get thrown out of school). Where do you go from here?

A good friend from law school, and one of the few people from my class who actually got (and retained) her biglaw job (mainly because she's brilliant), was in the city from Atlanta and wanted a good meal (we were law school cooking buddies). She will hereinafter be called "Future Partner" or "FP." I initially threw out a few suggestions, but we decided to wing it, settling on The Breslin over a round of Maker's Marks at her hotel bar.