Dressler is the natural outgrowth of the dining concept that Colin Devlin successfully implemented at DuMont. Following the formula of well-informed, sincere service with a warm and festive atmosphere, Dressler reaches a bit higher than her sister with a more extensive and complex menu and beverage program. Executive Chef Polo Dobkin's menu has received a Michelin star for four consecutive years. Accented by intricate metal work from Brooklyn Navy Yard artisan sculptors, the interior was carefully crafted from a completely raw space into one of the city's most stunning dining rooms.
Colin Devlin changed the face of Williamsburg's dining scene when he opened DuMont in 2001. Further developing a successful formula for simple yet
thoughtful neighborhood restaurants with smart, unpretentious service and fresh, contemporary American fare. DuMont Burger opened in 2005 followed by
Michelin-starred Dressler in 2006.
Born in Philadelphia, Colin's introduction to the industry was modest enough. A job as a 14 year old dishwasher at a local catering company segued into a lifelong passion and career. When he moved to NYC in 1994, Colin found work with acclaimed restaurateur Keith McNally at Pravda and Balthazar. Ultimately, inspired by McNally's accomplishments, Colin decided to try his hand at the business. DuMont proved an almost instant achievement. The rest, as they say, is history.
Formerly pastry chef for the three-star restaurant, Veritas, Dalia Jurgensen has worked in the kitchens of acclaimed restaurants such as Nobu, Layla and La Cote Basque. Her work has been widely reviewed and featured in publications including the New York Times, New York, the New York Daily News and USA Today. Her Memoir, Spiced, about life in the kitchen, was published by Putnam in April, 2009.