Dolo Restaurant and Bar

"Dolo is a rare combo of mixing modernity with quality dim sum choices. The restaurant offers a more comfortable touch to its dining experience, but its dim sum menu is packed with all the traditional favorites. We tend to like their Loh Mai Gai. Bonus: they have a small parking lot." - Karen Lee

"Highly regarded for its made-to-order dim sum and fresh seafood, Dolo is an essential dining destination. Stop in during the day for shareable buns and dumplings or dine at night and enjoy Cantonese staples and Cajun-style boils. As a bonus, customers don’t have to worry about finding parking since there’s a private lot. Order carryout and delivery through Dolo’s website." - Ashok Selvam, Eater Staff

"Dolo’s dim sum classics are great, but it’s their unique dumplings that keep us coming back to this upscale Chinatown spot. The first must-order is the fried shrimp and leek dumplings that look like tiny versions of the flying saucers that the government doesn’t want you to know exists. They have a light and crispy wrapper, and are filled with salty pieces of seafood. We also like the big pieces of shrimp in our other favorite, the shrimp and corn dumplings. These have a tender wrapper with just a touch of crispiness, with the corn and carrot filling throwing some sweetness into the mix." - john ringor

"Dolo in Chinatown could pass as a sports bar, with TVs sprinkled around the dining room and a solid flow of beer bottles making their rounds. Even though there isn’t a parade of carts full of steamer baskets rolling by, this place still serves excellent dim sum. Everything on their large menu is made to order. But the creative dishes are what keep us coming back—get the clam shells stuffed with juicy shrimp and pork, and the crispy shrimp and leek dumplings that look like mini fried UFOs. " - john ringor, adrian kane

"Dolo is one the finest restaurants in Chinatown, serving some of the city’s best dim sum. The traditional crepes come stuffed with shrimp, barbecue pork, beef, Japanese tofu, or pea spout and scrambled egg. It’s a very good version of the crepe with a slippery and chewy exterior." - Naomi Waxman, Ashok Selvam