7 Reasons New Yorkers Need to Eat DBGB's Big Bowery Brunch
Daniel Boulud’s DBGB Kitchen & Bar recently launched a new family style brunch menu for groups of six to eight. Those familiar with DBGB may have already tried the Whole Hog, their family style dinner option for parties of eight that consists of a whole suckling pig, a whole bunch of sides, and finished off with flaming baked Alaska (plus the option to get a bottle of Pig’s Nose whiskey for the group at an additional cost).
The Big Bowery Brunch is a little different. For $30 per person, executive chef Charles Foster has created a menu that starts with a variety of pastries including croissants, madeleines, and multigrain bread, served with butter, fig, and blueberry jams. After that they’ll bring you arugula salad, bangers (choice of two sausages), and poached eggs en cocotte. This is the heaviest part of the brunch, and is a lot of food. Everything (except the salad) is served in cast iron skillets so nothing gets cold.
Once you’ve done your best to finish all that, seasonal fruit and brioche French toast with rhubarb and strawberry compote acts as your dessert. Wash it all down with a carafe of DIY Bloody Marys or mimosas for an additional $50 per group. The bloodies come with pork rinds, pieces of bacon, and celery on the side. Come hungry, and make reservations at least 24 hours in advance.
Pastries and Bloody Mary
The tiered pastries come with croissants (with and without chocolate), multigrain bread, and madeleines, plus butter and jams to spread. The Bloody Mary is thick and not too spicy.
The arugula salad includes grilled spring onion, spiced pecan, goat cheese en croute, and sherry vinaigrette.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.