{"id":321662,"date":"2025-10-21T17:08:09","date_gmt":"2025-10-21T17:08:09","guid":{"rendered":"https:\/\/www.europesays.com\/us\/321662\/"},"modified":"2025-10-21T17:08:09","modified_gmt":"2025-10-21T17:08:09","slug":"din-tai-fung-is-opening-a-new-restaurant-in-brooklyn","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/321662\/","title":{"rendered":"Din Tai Fung Is Opening a New Restaurant in Brooklyn"},"content":{"rendered":"<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph n2hx75i _1knl15h1 _1knl15h0 cej01i1\">Wildly popular Taiwanese food chain <a href=\"https:\/\/dtf.com\/en-us\" target=\"_blank\" rel=\"noopener\">Din Tai Fung<\/a> will be opening <a href=\"https:\/\/dtf.com\/en-us\/locations\/brooklyn\" target=\"_blank\" rel=\"noopener\">its first Brooklyn restaurant<\/a>. The second-ever New York City location is coming to downtown Brooklyn within luxury residential development <a href=\"https:\/\/brookbk.com\/\" target=\"_blank\" rel=\"noopener\">the Brook<\/a> at 567 Fulton Street, between Flatbush Avenue and Bond Street, in 2027.<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph n2hx75i _1knl15h1 _1knl15h0 cej01i1\">Obviously, the restaurant will serve its famed xiao long bao, as well as noodles, meats, and vegetables. The company <a href=\"https:\/\/dtf.com\/en-us\/discover\" target=\"_blank\" rel=\"noopener\">began<\/a> as a cooking oil store in 1958 in Taipei and became a restaurant in 1972. The <a href=\"https:\/\/ny.eater.com\/2024\/7\/19\/24194431\/din-tai-fung-opening-day-july-18-new-york-city-times-square\" target=\"_blank\" rel=\"noopener\">first one in New <\/a>York debuted in Manhattan last year. The forthcoming 20,000-square-foot restaurant will be found on the ground floor of the building.<\/p>\n<p>NYC pizza pop-up turns into a new Brooklyn restaurant<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph n2hx75i _1knl15h1 _1knl15h0 cej01i1\">Third Time\u2019s (a reference to Milazzo\u2019s career switches from lawyer to pop-up chef, to now a restaurant owner) serves up sourdough pizza like a spicy margherita and mushrooms, with specials such as the White Lotus Season 2 (with Calabrian chiles, pistachio, blue agave, and red onions) and the Gowanus Goddess (a vegan pie with garlic slivers). Other dishes include the Trademark Infringement (basically Outback\u2019s bloomin\u2019 onion), chicken nuggets with a gochujang dip, and fries served with a spicy tomato jam.<\/p>\n<p class=\"duet--article--dangerously-set-cms-markup duet--article--standard-paragraph n2hx75i _1knl15h1 _1knl15h0 cej01i1\">Currently, the restaurant is operating with limited hours, with its full-on opening starting on Friday, October 24. The approximately 2,000-square-foot space can fit 50 people, and there\u2019s a heated, enclosed backyard. Reservations can be booked online, and bar seats are open for walk-ins. It\u2019s open for dinner Wednesday through Friday and weekend lunch and dinner.<\/p>\n<p>Something to add to your calendar<\/p>\n","protected":false},"excerpt":{"rendered":"Wildly popular Taiwanese food chain Din Tai Fung will be opening its first Brooklyn restaurant. The second-ever New&hellip;\n","protected":false},"author":3,"featured_media":321663,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,14856,4991,405,403,5226,5225,5228,5227,16492,11647,67,586,132,5230,68,2969],"class_list":{"0":"post-321662","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-coming-attractions","10":"tag-intel","11":"tag-new-york","12":"tag-new-york-city","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-nyc-restaurant-news","18":"tag-nyc-restaurant-openings","19":"tag-united-states","20":"tag-united-states-of-america","21":"tag-unitedstates","22":"tag-unitedstatesofamerica","23":"tag-us","24":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115413261016683409","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/321662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=321662"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/321662\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/321663"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=321662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=321662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=321662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}