Daniel Boulud’s DBGB in New York City isn’t even officially open yet, and I already have my dream meal picked out. I know it’s my dream meal because there I was, going crazy over it last night. The party starts with the Tunisienne—delectable lamb merguez and lemon-braised spinach from the menu’s “Links” section. Next, the buzzed-about Piggie Burger, with Daisy May’s BBQ pulled pork, slaw and jalapeño mayonnaise on a cheddar-cornbread bun. (“Adam [Perry Lang, owner of Daisy May’s] worked for me for four years; I figured that he owed me something,” says Daniel.) Lastly, a sundae from the outrageous cart, inspired by old-school French dessert carts and good old American ice cream trucks—Daniel designed it himself, and pastry chef Mimi Eberhardt oversees the details. I’m reserving the right to change my sundae components on a daily basis, but it will probably involve some combination of the sensational coffee-caramel ice cream with tiny chocolate chip cookies, homemade marshmallows, candied pecans, rich chocolate sauce and whipped cream. Although the apricot-pistachio ice cream was awfully good, too, covered with mini meringues and tropical fruit sauce.