Food

A Massive Bryant Park Shrine to Roast Peking Duck

Celebrated Chinese Chef DaDong's First Stateside Outpost

By Ilana Dadras ·
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Photo: Oleg March

Forget everything you think you know about roast peking duck.

All right, fine, we guess that's unnecessary.

We're just a tad bit excited about DaDong's arrival—it's a gargantuan two-floor mecca of refined Chinese by way of Beijing, open right now mere steps from Bryant Park.

A little background: Beijing-born chef DaDong has been perfecting his artful and creative take on Chinese cuisine for 35 years or so. Now, he's opening his first stateside outpost in Midtown: a sprawling space where you and some friends/family/whoever might sit enjoying roast peking duck and other delights like snowflake Wagyu with Sichuan preserved vegetables, braised abalone with white truffle, or Songshu crispy whole fish. Could be an excellent option for Christmas Eve if you act fast enough, but if not, a random Thursday or Friday works just fine. 

Now, you'll find everything you need to know about it, right this way...

So, this place isn't the easiest to find, and since you're the one hypothetically proposing these plans, let's lay that out for you so you can lead your troops with confidence. It's between 41st and 42nd streets, between 6th Avenue and Broadway. "That makes little to no sense," you may be thinking. Reasonable thought. Head west on 41st street and look for the courtyard behind Whole Foods, and you'll spot the large DaDong name up high on the glass cube building. 

Once inside, there are plenty of round 8-tops, curved red booths and long banquettes. The space is all high ceilings, impressive light fixtures, velvet couches and long curtains with sweeping city views. (Check it out.) Post up with some Monkey Kings (scotch, lemon, honey, grapefruit oil) and give yourself ample time to study the substantial 45-page menu, which contains more than 80 dishes and their photos, along with over 300 wines. 

Oh, and come when it's warmer and you can sit outside on one of two beautiful garden terraces.

Just three-to-four more long, frigid months to go.

Ilana Dadras passes her days writing about good food, talking about good food and consuming good food. Occasionally doing other things, too.

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