On Saturday, the Feed was privy to a preview of the soon to open DBGB (ETA first week in June)—Daniel Boulud’s initial foray into downtown dining.
The name still hasn’t been deciphered (Boulud has suggested that the GB could mean “great bangers,” “great beer,” “great burgers” or, our favorite, “giant balls”), but the concept is set. Twenty-four beers on tap, a whole section of the menu dedicated to sausage, another to offal, and an industrial interior design—look for mirrored walls covered in writing and kitchen supplies out in the dining room, including Monsieur Boulud’s own collection of copper wares from famous chefs. “It will be like the Hard Rock Cafe of cooking,” the chef announced. “Instead of Eric Clapton’s guitar we have Paul Bocuse’s [braising pot].”
Fourteen varieties of sausage will be served, from boudin noir and a cheese-filled pork link (”the Vermont”) to a classic American hot dog (”DB’s Dog”). It’s a “tour of sausage making.” The “Tête au Pied” portion of the menu will feature offal items like a crispy Tablier de Sapeur (cheesy fried tripe—one of the best items we tried). Executive chef Jim Leiken, who has gone through Boulud boot camp since starting at Daniel in 2001, has left his mark on the menu with items like his mother’s matzo ball soup.
When the restaurant opens in early June, be on the lookout for a roving ice cream sundae cart during dessert (we haven’t seen one of those since our cousin’s bat mitzvah), as well as Boulud himself, who announced that we would be seeing a lot of him at the downtown location because he “loves sausage and loves beer.”
So do we, Monsieur.—Justine Sterling
