Like its sister restaurant, Battersby, Brooklyn’s Dover offers sophisticated cuisine in a relaxed setting. Owned by chefs Joe Ogrodnek and Walker Stern, the menu reflects their culinary heritage and experience in restaurants such as Alain Ducasse at the Essex House, Blue Hill, and Gramercy Tavern. Diners may order from an a la carte menu or select a spontaneous five or seven course tasting menu.
Twice the size of Battersby, Dover invites diners to experience the same warmth of Joe and Walter’s first restaurant in a more spacious environment. The outdoor patio shines in the summer and the cozy bar offers a perch for stellar cocktails. On the wine list, old world wines peppered with new world bottles pair perfectly with the French-influenced food.
Head chefs and co-owners Walker Stern and Joe Ogrodnek developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating in 2002, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at at some of New York City’s best restaurants. Walker served as Chef de Cuisine at The Vanderbilt, and has also cooked at Blue Hill and 81. Joe was previously the executive chef at Anella, Sous Chef at Gramercy Tavern, and has also cooked at Union Square Cafe and Tabla. Since opening its doors in 2011, Battersby—which is named after the street in Philadelphia where Joe grew up—has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment.
Whole Roasted Chicken
Use a chef’s knife to cut the wings off the chicken. Remove the legs by cutting with a kitchen knife where the leg meets the body, then turning the leg until it pops out of the socket, cutting it away with the knife. Set the legs aside and either discard the wings or save them for another use. Turn the chicken over so the breasts face downward. Use kitchen shears to cut around and through the perimeter of the ribs in an oval pattern, cutting away and removing the ribs and backbone to expose the cavity. The chicken’s body can be refrigerated for up to 2 days; unlike most meats, it is best refrigerated uncovered on a plate, which keeps spoilage-inducing moisture from collecting and lets the skin air-dry, which will produce a crackling result when cooked.
Staub Cast Iron
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob
412 Court Street
Brooklyn, New York