STATEN ISLAND, N.Y. — Borough palates are ravenous for 24-hour Brooklyn Dumpling Shop, a contact-free restaurant coming to 646 Forest Ave. just after Labor Day. Readers have reached out almost daily to the Advance/SILIVE.com on the topic, some alarmed over the lack of equipment and trappings in the storefront upon peeks into the space.
One reader noted, “I feel like I’ve literally been waiting for a year now...I think it was first announced in November of last year!”
Indeed, last fall Brooklyn Dumpling Shop owner Imer Cami said he would open two borough locations. The Grymes Hill resident said the first would be established on Forest Avenue and the next in a new strip mall coming to the 400 section of St. Mark’s Place. Also of note: that swath of new construction across from the St. George courthouse is slated to house other restaurants like Patsy’s (originally of Harlem), Steak Staten Island New York and Sunday Donut.
SNEAK PEEK AT THE MENU
When it finally opens in West Brighton, the Brooklyn Dumpling Shop will offer a walkup window and kiosk with a 24-hour program on weekends. After an order is punched into the system — either by the kiosk or a cell phone — a ticket is produced for the kitchen.
The initial menu will feature 35 items divided into eight categories — “Chop Chop Bowls,” specialty fried dumplings, specialty steamed dumplings, vegan and gluten-free dumplings, soup dumplings, “Breakfast Cro’sumplings,” potstickers and dessert dumplings. Prices range from $5.95 to $13.95 with the majority of dishes averaging around $8.
A look at the menu reveals one combination that is more unusual than another.
In the fried lineup are bacon cheeseburger, chicken parm, Philly cheesesteak, crispy pork, pepperoni pizza, The Reuben, Buffalo ranch chicken and Tex Mex dumplings.
In the steamed department, styles include crab on shrimp, a lamb “gyro” tzaziki, mac ‘n’ cheese, Maryland crab cake, pork buns, short rib and shrimp-veggie shumai.
For the vegan and gluten-intolerant, there are plant-based Thai-peanut-chicken, cheese burger and Asian veggie versions.
Dessert options are apple cinnamon, peanut butter and jelly, vanilla gelato and dark melted chocolate.
But the most mind-blowing meal from Brooklyn Dumpling Shop might be its patented plate — the Cro’sumplings. As the portmanteau suggests, the breakfast theme includes a dumpling made from croissant dough. The breakfast theme marries eggs with bacon, sausage and cheese. It also encompasses a Spanakopita with spinach and feta cheese.
STAFFING THE STORE
The first Brooklyn Dumpling Shop location opened in the East Village in May 2021. Now a flourishing restaurant, in part thanks to the pandemic, it has been likened to the Automats of the ‘30s, ‘40s and ‘50s like Horn & Hardarts. The consumer process is conveyed with the word “automated,” although humans do tend the operation and its kitchen.
Stratis Morfogen, author of a recently published book “Be a Disruptor: Streetwise Lessons for Entrepreneurs ― from the Mob to Mandates,” is the founder of brand. The long-time NYC restaurateur aka “The Golden Greek” said, “The Staten Island crew will train at our flagship store on Aug. 15.”
Is he worried about a shortage of labor, currently a national issue?
He said it wasn’t a concern at all for the Staten Island store and explained, “The age group of 17- to 25-year-olds that works in fast food and quick service, they want to work for us with this new format of technology. It’s exciting to them. We started these companies out of Brooklyn Chop House. We can operate this store with about four employees because of the technology. The smart phone helps us a lot on labor.”
Morfogen added, “The phone is the new cash register. What excites these kids is that they’re working with a new format. The consumer can order off of their smart phone. They can be in and out of that store in 20 seconds on the phone. Or if they go to the store, they can order off the kiosk which takes four to seven minutes.”
Morfogen likened the restaurant experience to that of TikTok.
The public really wants it, he said, and underscored the excitement exuded by potential patrons. Compared to larger markets like Dallas and Austin, TX, the Richmond County response has been phenomenal, said Morfogen.
He illustrated, “They hit us on direct message on Instagram. They visit the store in Manhattan at Brooklyn Dumpling Shop and [original restaurants] two Brooklyn Chop Houses.”
The company aims to establish 250 units within two years and has franchise deals in New Jersey, Connecticut, Texas and Florida.
Morfogen said, “When we opened up in Connecticut, I was floored that people were driving from an hour a way. I’m humbled by it. I created something that people will drive for it. Very few times in my life I am speechless. They want to see a contact-less restaurant.”
The company’s website is Brooklyndumplingshop.com.
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
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