DBGB

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Four-star clubster Daniel Boulud goes casual(ish) at this brasserie-meets-diner at the Bowery, with a menu from exec chef Jim Leiken that swings from Francophilia to Americana with signature Bouludian flair. Which means: You get over a dozen housemade sausages of varying regional origins (Basque, English, Tuscan) AND homemade hot dogs. Hot dogs! At a Boulud joint! You'll also find three kinds of burgers, including one inspired by Boulud alum (and Daisy May's BBQ guru) Adam Perry Lang: "The Piggie," which comes heaped with Lang's luscious pulled pork. DBGB will also be Boulud's most beer-centric spot, with 22 on tap and 30 by the bottle (Colin Alevras is the sommelier). The main draw, however, at this industrial-looking space are wooden shelves that display an array of pots owned by the world's top toques—Ferran Adria, Jacques Pepin, etc.—which Boulud says makes DBGB "the Hard Rock Café of cooking." Another first: an open kitchen. Why? "Because there's no room!" the chef tells us. "If I separate the kitchen"—smack!—he slaps his hands together, showing how tight things would've been. Keep it tight, Chef, keep it tight.

Photo by B. Milne

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