Preview: DBGB

Jacques Pepin's kitchen is missing a pot

We got an early look this past weekend at DBGB, Daniel Boulud's new brasserie-meets diner opening this June on the Bowery, which will feature a menu that swings from Francophilia to Americana with signature Bouludian flair.

Which means: You get 14 housemade sausages (chorizo, etc.) AND homemade hot dogs. Hot dogs! At a Boulud joint! There'll also be three kinds of burgers, including one inspired by Boulud alum (and Daisy May's BBQ honcho) Adam Perry Lang—it's called "The Piggie" and will consist of a beef patty topped 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 industrial-ish space (gray walls and exposed surfaces) is about a quarter done, but the main draw here are wooden shelves that display an array of pots owned by the world's top toques—Ferran Adria, Jacques Pepin, etc. ("The Hard Rock Café of cooking!" Boulud joked to the crowd.) Another first for Boulud: 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. —Alexis L. Loinaz

Photos by Gabi Porter