Do or Dine's Justin Warner Explains the Nacho/Sandwich Theory

Categories: Chatting With

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Photo: Maggie Hoffman at Serious Eats


Do or Dine isn't your typical restaurant. For one, chefs Justin Warner and George McNeese, both 27 years old, never worked in a restaurant kitchen before setting up shop in Bed-Stuy. More impressively, the restaurant's unorthodox menu, including gyoza smothered in nacho toppings and tempura-battered deviled eggs, has received a big thumbs-up from the food media, including The New York Times and our very own Lauren Shockey. We talked with Justin Warner about the restaurant's foie gras doughnut controversy, cooking without culinary experience, and why you can divide all food into nachos and sandwiches.

You guys were all working as waiters at the Modern before joining up to open Do or Die. How does that lack of a traditional cooking background affect your cooking style?

We don't really know how to cook anything that traditional. We only know what we've done. We've worked in restaurants forever, so we've seen all kinds of food, but we've never really assembled it. I think that lets us be a little more creative. We just feel more free to do what we want. We don't feel weighed down by tradition.

How did you learn to cook?

George and I just kind of hung around drunk and cooked whatever we wanted. If there was something we liked but couldn't afford, we'd try to make it. We just kind of dick around, I guess, and ask the right people for the right advice.

How do you come up with new dishes?

We think of a joke first. We think of what sounds funny or creative or try to make a pun, and then we work backwards from there.

Like the nachos?

My partner George has a theory that all food either follows the rule of the sandwich, which is shit between two pieces of shit, or nachos, which is shit piled on top of shit. Well, we thought, "What would accomplish both?" So we took dumplings, which follows the sandwich rule, and then we piled stuff on top of it, with the ingredients on top just as vital as what's underneath. So it is both sandwich and nacho. Does that make sense?

Indeed it does. How about the foie gras doughnuts? Did you expect the kind of conflict that arose over them?

Here's the thing: I know foie gras is controversial, but I've worked in places where we've served that shit by the truckload. I worked in one of the most foie gras-heavy restaurants in New York and nobody came by and called us crazy or anything. So it was a bit of a surprise to me that activists would focus their efforts on what I considered to be a very small-time operation. I think it was just a result of the publicity we were getting; we were doing something novel that people were talking about. So we got notoriety for being novel and then notoriety for being cruel.

Are you keeping it on the menu?

Yeah, it's not going anywhere. We get people coming here from Jersey for that shit.

Location Info

Do or Dine

1108 Bedford Ave., Brooklyn, NY

Category: Restaurant

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6 comments
More like GuestWhiner, eh?
More like GuestWhiner, eh?

He didn't even say anything remarkably foul. A couple of s- words doth not a "filthy mouth" make. Anyway, isn't it past your bedtime, Grandpa?

GuestDiner
GuestDiner

He certainly has a filthy mouth. Turns me off about his food.

Austin Scott Brooks
Austin Scott Brooks

I loved the food at Bed-Stuy's Do or Dine! The foie gras doughnuts were absolutely delicious!  It's great to read about the process behind the menu. It may seem a little backwards to start with the name first, but if this keeps the food getting better and better at Do or Dine then I'm all for it!

Joe DiStefano
Joe DiStefano

That "we think of a  joke first" approach to recipe development is the same way The Onion generates stories. they write the headline first....Iguess i need to get to Bushwick to eat these boys' food 

Whitney
Whitney

Scratchbread. One LAST shag.

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