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DaDong

1095 Sixth Ave., New York, NY 10036 40.75481 -73.985182
at W. 42nd St.  See Map | Subway Directions Hopstop Popup
212-355-9600 Send to Phone

    Reserve a Table | Order Online

  • Cuisine: Chinese
  • Price Range: $$$

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    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
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    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
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Official Website

dadongny.com

Hours

Sun-Fri, 5pm-11pm; Sat, 5pm-10pm

Nearby Subway Stops

B, D, F, M at 42nd St.-Bryant Park; 1, 2, 3, 7, N, Q, R, S at Times Sq.-42nd St.

Prices

$22-$42

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Good for Groups
  • Notable Chef
  • Private Dining/Party Space
  • Special Occasion
  • Reservations Not Required
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Delivery

Profile

DaDong goes through a lot of ducks. Specifically: DaDong serves 1,387,000 Peking ducks per year at the restaurant chain’s ten locations in Beijing, four in Shanghai, and two in Chengdu, including the original location in Beijing, a restaurant that Dong Zhenxiang ran for ten years before buying it and reopening it as DaDong in 1995. Peking duck is, of course, one of the most delicious recipes known to man, and in China, DaDong is its most famous ambassador. Its public face is its chef and founder, Dong, who once cooked at Quanjude, the place that invented modern Peking duck. The chain attracts international leaders (the Obamas) and leading chefs (Ferran Adrià, Heston Blumenthal), and it has opened its first international branch in Manhattan. Fans are, to put it mildly, freaking out. For his 17,500-square-foot New York restaurant, Dong has shipped over patented ovens to cook special ducks he developed with an Indiana farm. They will be used for the same lean, incredibly crispy roast duck that DaDong is known for, and the restaurant will serve a total of 80 dishes like Ibérico-ham-wrapped sticky rice, layered pancakes with Parmigiana, and more. These dishes, the Chinese-food authority Fuchsia Dunlop explains, exhibit the technically skilled, modern Chinese cuisines that have since spread and which Dong pioneered.

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