"Get dim sum to-go from Chinatown’s Dolo, which offers an extensive selection of steamed and fried dumplings, buns, crepes, cakes, and rolls perfect for nibbling right out of the container. For something more substantial, pick up some lamb chops, spare ribs with black bean sauce, or a bento box with sweet and sour chicken or mapo tofu served with rice, broccoli, and pork bone soup. Order online here." - Eater Staff
"Dolo is on the smaller side, and you won’t see carts full of steamer baskets rolling by. But what you will find at this modern-looking Chinatown restaurant is some of the city’s best dim sum—all of which is made fresh daily. Everything from classics like siu mai and baked BBQ pork buns are fantastic, but what keeps us coming back to this upscale spot are the more creative dishes. Get the clam shells stuffed with juicy shrimp and pork, and the crispy shrimp and leek dumplings that look like mini fried UFOs. Dolo also has a full bar." - john ringor, adrian kane, veda kilaru
"Dolo arrived with a splash a decade ago when it was named one of the country’s best new restaurants by Esquire. The contemporary spot emphasizes fresh seafood and a stellar dim sum menu boasting egg tarts, chicken feet, dumplings, and other bites. And in a rarity for the neighborhood, the restaurant has its own parking lot." - Jeffy Mai
"Dim sum, a traditional Cantonese dining experience, makes for a perfect brunch. At Chinatown favorite Dolo, guests are treated to a wide array of shareable, made-to-order bites. Options range from chicken feet, rice noodle rolls, and shrimp dumplings to sweet classics like sesame balls and egg tarts. It’s the ultimate communal meal so bring a party to try as much as possible. Online ordering is available here." - Ashok Selvam
"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