Hecho en Dumbo, literally “Made in Dumbo,” opened on the buzzing Bowery in early 2010. Once upon a time, it was a Mexican pop-up in DUMBO, till they found permanent digs.
The bare-bones dining room looks like it came right out of Brooklyn. Loud, bustling and crowded, with no customers within a decade of my age, reservations not taken. You probably wouldn’t find me there, which is no knock on what they are doing. It’s just not my kind of joint.
Earlier this year, they launched a chef’s tasting menu at a bright, blond wood counter that looks out over the open kitchen (hat tip: Eater.com). You sit on a metal stool that isn’t very comfortable, but service is attentive, the show is worth watching, and it’s comparatively quiet.
There are about 10 seats. We had the place to ourselves when we arrived at about 6:30 p.m. A couple of other parties had arrived by the time we left, 2½ hours later. Reservations are accepted for parties of 1 or 2, and there is a fairly stern warning that cancellations aren’t accepted after 5:00 p.m. the day before.
The menu is nominally five courses, but we were served ten, including various amuses and at least two comps. But even the normal menu is a remarkably good deal at $55. The care and quality of the preparation is apparent, although at that price they are not serving luxury ingredients.
Various websites mention a wine pairing option, but that has been discontinued: we had cocktails and wines by the glass (there is also a beer selection).
I didn’t take notes and forgot to take a copy of the menu with me, so I present the photos after the jump with light comments, and in some cases none at all. Take my word for it: this deal is worth your while.
The Chef’s Table at Hecho en Dumbo (354 Bowery between Great Jones and E. 4th Streets, East Village)
Amuse bouche (above left); Shrimp soup (above right).
Salad course (above left); A comped shrimp dish (above right). These two courses were the highlight of the meal (not to denigrate any of the others).
Fish course (above left); Three kinds of tacos, comped (above right).
Mid-course sorbet (above left); Meat course (above right), I believe braised lamb shoulder. Although the lamb was good, you can see how the restaurant stays within the $55 price point by serving an off-cut.
A very good dessert (above left); Petit four (above right), better tasting than it looks.