DBGB Kitchen & Bar
Part French brasserie and part American tavern, chef Daniel Boulud’s DBGB Kitchen and Bar (one of five Boulud-owned New York restaurants) is a lively, industrial-style eatery designed with polished cement floors, dark custom furniture, and a partially open kitchen. The space also features walls decorated with culinary quotes and floor-to-ceiling shelves lined with copper cookware donated by renowned chefs. The menu offers inventive Lyonnaise cuisine and a selection of 14 house-made sausages, including the Anglaise, a pork, sage, and white pepper sausage served with Yorkshire pudding and English peas. Creative cocktails and 22 beers on tap complete the offerings.
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From Food & Wine , SEP 2009
Daniel Boulud’s beaujolaise sausage with pork, bacon and red wine is an important (and delicious) contribution to the...MORE
From Food & Wine , JUN 2009
...Daniel Boulud has designed a global menu of a dozen house-made sausages. Joseph Pitruzzelli and Tyler Wilson of Los Angeles’s Wurstküche (“sausage kitchen” in German) offer an...MORE
From the From the May 2008 Food & Wine Go List
Five years ago, Carole Bamford started an acclaimed organic farm shop at her Daylesford estate in Gloucestershire. Then, in 2006, she opened this airy Sloane Square café that promotes her all-natural ethos: Everything from the meat to the salad to the cheese is organic, with the majority coming daily from her farm.
We loved: Slow-braised Daylesford beef; salmon with horseradish crème fraîche.
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