DBGB Kitchen and Bar

Row 1

Details
299 Bowery (at E Houston St)
New York, NY 10003
(212) 933-5300
Gastropub, American, French
$ $ $
Hours
Mon–Thu: 5:00 PM–Midnight Fri: Noon–1:00 AM Sat: 11:00 AM–1:00 AM Sun: 11:00 AM–11:00 PM
Singleplatform

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.

Around the Web

Foursquare Tips

  • Michelin-starred chef Daniel Boulud's downtown spot serves pork-belly-topped burgers and great sausages (try the blood and pig's head sausage) with an extensive beer list (24 on tap and 63 bottled).
  • Try the hamburguer
  • Great sausages
  • Frenchie Burger is awesome, but im a sucker for anything involving duck confit.
  • The menu offers an up-to-the-minute snapshot of what young New Yorkers crave right now. Sausagesfrom hot dogs to classically rich boudin noirare a draw, as are the burgers.
  • Recommended appetizers: Blood sausage, crispy tripe, veal tongues, iceberg salad, matzo-ball soup, more sausages. Main courses: Arctic char, lamb duo, more sausages.
  • Fantastic 3-course prixe fixe lunch option for $27. If they have the roasted beet appetizer, get it!
  • Baked Alaska is quite a treat!
  • Great beer selection & burgers
  • Daniel Boulud's casual East Village restaurant is all about gourmet sausages and beer.
  • Part of Daniel Bouluds Michelin-starred empire, DBGB uses local seasonal ingredients and traditional charcuterie to showcase the best of American and French cuisine.
  • The rustic yet sleek interior was dreamed up by designer Thomas Schlesser who also did Chicagos Publican. - Inspector
  • Star chef Daniel Boulud's gastropub, serves three heaping burgers: The Piggy, with pulled pork and jalapeo mayo; The Yankee, with Essex St. pickles; and The Frenchie, topped with confit pork belly.
  • Fourteen house-made varieties of sausage, oysters, beer and, as usual, Chef Boulud doing everything he does brilliantly.-Wylie Dufresne, Top Chef
  • Excellent, rustic French fare. All the burgers are dynamite; however our favorite is The Frenchie. If youre up before 11AM on a Sunday, try the brunch which is equally delicious.
  • Going out with a group? Try the whole hog dinner for 6-8, amazing service and so delicious. Do unlimited beer or magnums of wine to top off the night.
  • Good burger and hot dog. Nice for lunch!
  • Heaven is lined with goblets of peach cassis. The sweetest dreams fit in a glass bowl at DBGB. Frenchie and steak were delightful, but returning just for dessert is not even a question.
  • Sausage fest. Literally, sausages everywhere. But apparently they're great.
  • SMALL PORTIONS! So don't come hungry cuz I'm a hungry girl