|Niman Ranch Pork Loin Schnitzel|
DBGB - Chef Daniel Boulud's hits another home-run with his East Village "lowdown French brasserie meets the classic American tavern." Don't mistake it, DBGB tops the list on the ambiance scale with interiors that make every diner feel like they are having a meal in the chef's kitchen. Besides the open kitchen, floor to ceiling shelvings with kitchen equipment surround the main dining room while the bar area is filled with chef Daniel's favorite culinary quotes writtenon the glass walls.
"There are two reasons for drinking; one is, when you are thirsty, to cure it; the other when you are thirsty, to prevent it...prevention is a better cure" Thomas Love PeacockI just love this place! The brasserie menu items mixed in with a few modern takes on the classics. Fruits de mer, foie gras torchon, saucisson, oysters, charcuterie, and yes, burgers - perhaps, the best burgers in NYC. While waiting in the bar for our tables, the bartender presented the lady next to me with this amazing plate of schnitzel topped with an egg and there was no question that was going to be my dinner.
Every items on the menu was tempting. My daughter Margaux an I shared the Hand-Cut Steak Tartare ($14) with quail egg, grilled ciabatta, cornichons, pickled ramp with a side salad and the Sauteed Burgundy Snails ($14) with garlic, chili, lemongrass & ginger, thai sausage, crispy lotus root and red curry. Leave it to the French when it comes to steak tartare. DBGB's version is as classic as it can get. While I still prefer the traditional escargot with garlic and oil, this Thai style version is a refreshing take - aromatic and silky.
My Niman Ranch Pork Loin Schnitzel ($23) would make my Austrian chef friends tear up. A bone in pork, perfectly breaded with a fried egg on top. I can eat this everyday. Margaux couldn't resist the Frenchie Burger ($17) with a 6 oz beef patty, confit of pork belly, arugula, tomato-onion compote & morbier (my favorite) on a peppered brioche bun and served with cornichons, mustard and crispy fries.
My brother joined us for the latter part of our meal and he shared a dessert with Margaux. They ordered the amazingly light Mymi's Rhubarb Tart ($9) with rhubarb coulis, meringue and rhubarb sorbet.
DBGB was one of the culinary highlights of this trip (the other being our meal at Asiate at the Mandarin Oriental). Chef Daniel is a genius to say the least. He doesn't mess around with pedigree. he is about making people happy with good food and an inviting atmosphere. he definitely achieves that with DBGB.
In cae you were wondering, DBGB stands for Daniel Boulud and the GB is his tribute to New York's CBGB (Country, Blue Grass, Blues) bar.
299 Bowery (between Houston and First)
|The bar area with chef Daniel's favorite quotes|
|Sauteed Burgundy Snails|
|The open kitchen|
|Hand-Cut Steak Tartare|
|Open Shelvings fill the interiors|
|Perfect French Fries|
|Mymi's Rhubarb Tart|
|With Chef Daniel at the JW Marriott Marquis Miami opening in 2010|