DBGB Kitchen and Bar

Row 1


A beer-and-sausage emporium Daniel Boulud-style — which means more than a dozen kinds of homemade sausage (from German to Tunisian to Korean) and 20-plus craft beers, domestic and imported, on draft (and a lot more in bottles) Also an interesting wine list, impeccable oysters, classic steak tartare, pâtés and such made by noted charcutier Gilles Verot, steak frites, and even burgers (including one topped with pulled pork and jalapeño mayonnaise). The room is loud and lively, with cooking pots belonging to the world's best chefs arrayed around the room.