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Daniel Boulud Bringing DBGB Kitchen & Bar to Las Vegas

Daniel Boulud Bringing DBGB Kitchen & Bar to Las Vegas

The chef is opening an outpost of his casual eatery in Sin City

Looks like Daniel Boulud was true to his word; the restaurateur and chef has announced plans to expand his casual beer and sausage emporium, DBGB Kitchen & Bar, to Las Vegas.

Last year, Boulud chatted with CNBC about the "scalability" of DBGB, saying, "I can scale this up. I don’t know if I’m going to be able to be bought out for $500 million, but we’re going to try, we’re going to try. That’s the only model that will be scalable." A representative later told Eater, "Yes, we do believe [DBGB] is scalable, in terms of menu, ambiance, and certainly the price point."

Vegas' DBGB is slated for an opening in late 2013, a press release says, and will be staking out a spot in The Venetian Las Vegas. According to the press release, the concept seems unchanged. "While keeping the roots of my French bistro cuisine, we fuse rock 'n’ roll, burgers, bangers and beer — not to mention a big bar with an outstanding cocktail and wine program," Boulud said of DBGB. This will be the second branch of DBGB, although Boulud has expanded db Bistro Moderne to Marina Bay Sands in Singapore, and Maison Boulud to The Ritz-Carlton in Montreal.

Daniel Boulud Returns to Vegas with DBGB Kitchen & Bar

French chef Daniel Boulud makes his giant return to Vegas in 2014 with his most casual concept in the DB empire. Boulud announced last night that he plans to bring DBGB Kitchen & Bar, his casual French brasserie meets American tavern, to the Venetian and Palazzo sometime next year.

"We've decided to bring something to Vegas that is very dear to me, a restaurant where I really have fun running and also creating the menus with it, which is definitely the most casual of my restaurants, DBGB," Boulud says at the press conference.

Boulud says DBGB was named for the former rock club CBGB in New York City. "I wanted to make a French brasserie meets American tavern but with rock and roll, burgers, bangers and beer. I wanted a very interesting program of beer, the greatest place on earth for sausage. I have a big program of charcuterie in New York and we continue to do that. Sometimes we run up to 16 types of sausage on the menu. Of course the burgers. I was the creator of the DB Burger 12 years ago, the first real gourmet burger."

And burgers will make the menu, including his Frenchie, Yankee and Piggie burgers. The Frenchie features crispy pork belly, caramelized onion, arugula, cornichon, mustard and Morbier cheese on a pepper Brioche bun. The Yankee is the more simple of the three with lettuce, tomato and onion. The Piggy has a jalapeño cole slaw, barbecue pulled pork and a jalapeño mayo on a cheddar potato bun.

Boulud also wants to bring his charcuterie program, as well as his take on sundaes. "The way we approach the Sundaes is that we try to create a story, the French guy creating an American sundae," he says. Boulud calls his version "complexity with a French flair."

Also expect to find 20 craft beers on tap, 75 beers in bottles and great value table wine. Shellfish platters and full menu of market-inspired, seasonal Lyonnais cooking also make the menu.

Boulud plans to have two private dining rooms in the space along with a dominant bar scene. He hopes the restaurant will be open for lunch and dinner or have a late afternoon bar scene. "It's not going to be the formula where you have to order an appetizer, entree and dessert," he says.

"Vegas is certainly one of the best town's in the world, bringing the world's best talents," Boulud says. "I think that's why I'm always attracted by Vegas." Boulud already has a relationship with the Sands Corp. with his db Bistro Moderne at Marina Bay Sands in Singapore. He closed Daniel Boulud Brasserie at Wynn Las Vegas in 2010.

Boulud admits he's in Vegas this weekend to determine exactly which space he will take over at the twin resorts. The space will determine how long it takes to open.

"I came to Vegas the first time, I think it was 1981," Boulud says. "I was driving through the desert from San Francisco to LA and made a detour to Vegas. I was at the MGM two weeks before it burned down. Oh, God, if I would have come two weeks later, I could have been stuck in the elevator."

Boulud hosted the Epicurean Affair at the Palazzo last night with 75 restaurants from Vegas. Boulud admits he was going to start with a joke, a big announcement. "I'm getting married in June and this is my bachelor party."

Daniel Boulud Opening a DBGB at the Venetian in Vegas

Daniel Boulud is heading to Vegas for a second time with his just-announced DBGB Kitchen & Bar at the Venetian. (Daniel Boulud Brasserie at the Wynn closed in 2010.) Opening later this year, the restaurant will emulate the original New York City location's "French Brasserie meets American Tavern" concept. Eater Vegas has a few more details from a press conference, at which Boulud joked, "I'm getting married in June and this is my bachelor party." Below, a press release.


Renowned Chef's Popular New York City Concept is 'French Brasserie Meets American Tavern'

LAS VEGAS, NV (May 24, 2013) — Renowned Chef Daniel Boulud has announced that The Venetian® Las Vegas will be the next home for his popular New York City restaurant DBGB Kitchen & Bar, described as "French Brasserie meets American Tavern."

The opening of DBGB Kitchen & Bar, slated for later this year, will mark the highly anticipated return to Las Vegas for Boulud.

"Staying in Vegas has always been my goal," said Boulud. "I am thrilled to be returning with the Venetian and Palazzo, part of the Las Vegas Sands family with whom we already have a successful partnership with in Singapore."

The Vegas venue is the second [Chef Daniel Boulud] restaurant to be located at a Las Vegas Sands (NYSE: LVS) resort. At Marina Bay Sands in Singapore, the chef opened db Bistro Moderne in 2011, a re-interpretation of the classic Parisian bistro, to much acclaim.

The Venetian and The Palazzo are already known as a culinary capital of Las Vegas, featuring the nation's largest collection of fine-dining restaurants under one roof. The addition of DBGB will provide yet another option for diners and culinary travelers. According to Boulud, the DBGB concept is perfect for Las Vegas, giving a casual and affordable option with a lively atmosphere for the local dining scene. "While keeping the roots of my French Bistro cuisine, we fuse rock n' roll, burgers, bangers and beer—not to mention a big bar with an outstanding cocktail and wine program," he said.

John Caparella, president and chief operating officer of The Venetian, The Palazzo, and Sands Expo, shares his enthusiasm. "I can't begin to explain how pleased we are to be the Las Vegas home to such an acclaimed world-class chef as Daniel Boulud," he said. "We've always strived to offer amazing dining experiences by the world's greatest chefs and Daniel Boulud's DBGB Kitchen & Bar will absolutely continue this tradition!"

The original DBGB Kitchen & Bar, which opened in 2009, is situated on a historic corner of New York at the intersection of Soho, the East Village and the Lower East Side. The venue features over 20 craft beers on tap, 75 beers in bottles, and great value table wine. The beverage selections complement a menu that is local and international, specifically French and American. More than just mouthwatering burgers, the bistro has gotten much attention over its numerous varieties of house-made sausages and towering shellfish platters, and full menu of market-inspired, seasonal Lyonnais cooking.

The New York City venue was awarded two stars by The New York Times, named "Inspector's favorite for good value" by the prestigious Michelin Guide, a Zagat 'Top Rated Hot Spot' and 'Best Buy for Lunch',.and Time Out New York called it the city's newest "Instant Classic."

Daniel Boulud Bringing DBGB Kitchen & Bar to Las Vegas - Recipes

He is back! Renown Chef Daniel Boulud recently announced that The Venetian Resort in Las Vegas will be the next home for the popular New York City restaurant DBGB Kitchen & Bar. He has been missed since he closed his namesake restaurant in the Wynn but has kept a close eye on the all-star culinary action on the Las Vegas Strip.

“Staying in Vegas has always been my goal,” said Boulud. “I am thrilled to be returning with the Venetian and Palazzo, part of the Las Vegas Sands family with whom we already have a successful partnership with in Singapore.” His db Bistro Moderne opened in 2011 at the Marina Bay Sands in Singapore to high acclaim.

It is no surprise that this all-star Chef is opening in the Venetian Resort. The Venetian and its sister property The Palazzo already feature a dazzling section of the Nation’s top fine-dining venues.

Boulud added, the DBGB concept is perfect for Las Vegas, giving a casual affordable option with a lively atmosphere. Boulud also stated “While keeping the roots of my French Bistro cuisine, we fuse rock n’ roll, burgers, bangers and beer, not to mention a big bar with an outstanding cocktail and wine program”.

John Caparella, president and chief operating officer of The Venetian, The Palazzo, and Sands Expo, could not be more excited to add yet another world class Chef under his roof. “I can’t begin to explain how pleased we are to be the Las Vegas home to such an acclaimed world-class chef as Daniel Boulud,” he said. “We’ve always strived to offer amazing dining experiences by the world’s greatest chefs and Daniel Boulud’s DBGB Kitchen & Bar will absolutely continue this tradition!”

Guests have something to really look forward to. The original DBGB Kitchen & Bar opened in 2009 and is located at the intersection of Soho, the East Village and the Lower East Side. This tasty, palate pleasing venue features over 20 craft beers on tap, 75 beers in bottles, and great value in wines as well. The concept is much more than just mouthwatering burgers, it offers varieties of house-made sausages, towering shellfish platters, and full menu of market-inspired, seasonal Lyonnais cooking. For the FINI , guests can dig into the classics like baked Alaska, soufflés and ice cream sundaes.

We look forward with anticipation to Chef Daniel Boulud’s triumphant return to the culinary mecca of Las Vegas at the Venetian Resort and Casino.

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He’s done alright for himself since making his home base New York. He now has double-digit restaurants across the world, from Las Vegas to London to Singapore. But he’s finally returning to D.C. to open a second outpost of his DBGB Kitchen and Bar, which debuts to the public on Saturday. It’s also the first restaurant to open in the luxe CityCenterDC development.

“As much as I could have chosen to do a restaurant more—not important—but certainly more luxe in a way, that’s not what was going to make me happy,” Boulud says. “I have that in New York. It’s fine. Here we are independent, we are not in a hotel. And for that reason I felt I didn’t have to try to match another brand with something that might be different.”

Boulud says of all his restaurants, DBGB is the one “with the most American and the French of me.” (There are burgers… but also boudin blanc.) It also has some international flare—like, you know, D.C.—with flavors from the Middle East, Asia, and elsewhere woven into some of the dishes.

Leading the kitchen in D.C. is 29-year-old executive chef Ed Scarpone, who previously worked at Cafe Boulud and db Bistro Moderne in New York. About 40 percent of the menu carries over from the original DBGB, including an array of sausages, and there are also some dishes transplanted from Boulud’s other restaurants, too. Beginning this fall, the restaurant will feature whole-hog dinners, family-style feasts centered around a slow-roasted suckling pig that requires 48 hours notice.

Boulud’s key homage to D.C.? The Crabbie, a $22 house-ground black angus patty topped with Maryland crab, lettuce, tomato and tartar sauce on a potato bun. “You know the famous krabby patty from SpongeBob?” Boulud says. “I managed to steal the recipe from SpongeBob and create the crabbie patty.”

There are also some other dishes unique to D.C., like a fluke grenobloise with cauliflower, grape, and dandelion. Boulud wanted to cook the fish on the bone he’s never done that in his other restaurants, he says. “Rather than have a fancy dover sole, I’d rather have a local fluke,” he says. “Is it related to D.C. culinary heritage? I don’t think so. But at least it’s a dish we made just for here.”


Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades his contemporary Parisian bistro, db bistro moderne (2001) two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). DBGB Kitchen and Bar (2009), situated downtown on the corner of Bowery and Houston, is chef’s relaxed restaurant where the French brasserie meets the American Tavern. Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Florida (2010). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he opened a second DBGB Kitchen and Bar at downtown Washington D.C.’s CityCenterDC, and a third Bar Boulud, in Boston’s Mandarin Oriental on Boylston Street.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).

What was your most moving culinary experience?

It was last year -my best friend’s 60th birthday. We flew to New Zealand. It took us 24 hours to get there, three days there and back.But it was worth it: We cooked the most amazing langoustines from the deep sea, grilled them over a fire, and followed with a roasted leg of lamb, all with great wines. The meal was very humble and simple, but delicious.

The most amusing kitchen incident you ever witnessed?

One Halloween a practical joker arrived at the restaurant as a huge gorilla. He walked into the restaurant in a gorilla suit. We weren’t sure whether or not to serve him, but we did and after the first course he went home and changed.

Your best piece of advice for amateur chefs?

Try to cook a one pot meal: a stew, vegetables, a roast–some dish that has all the ingredients in it for the meal. That’s how I cook on Sunday.

Honey Salt with Chef Kim Canteenwalla:

Kim Canteenwalla’s formal training began at the Institute at St. Denis in Montreal, but his passion for food began in childhood and took him around the world in search of unusual flavors and new culinary techniques. This journey included a job as sous chef at the Four Seasons Hotel in Toronto, and executive chef at Raffles in Singapore, Le Royal in Phnom Penh, Cambodia, Grand Mirage in Bali, Le Meridian in Dubai and the Royal Garden Group in Bangkok.

Canteenwalla subsequently returned to North America and Steve Wynn’s Beau Rivage in Biloxi, Mississippi where Great Chefs recorded him in April 2000, preparing two appetizers, Grilled Tian of Star Fruit & Tuna Tartare, and Carmelized Sea Scallops, Truffles and Lobster Coral for the Great Chefs of America series.

Following Beau Rivage, he next served as executive chef of the MGM Grand in Las Vegas, supervising the daily operations of 14 food and beverage outlets and support kitchens for the 5,034 room resort. He then went back and partnered with Wynn to launch “Society Café” at the Encore at Wynn’s Las Vegas.

In 2012, Chef Canteenwalla and his wife, Elizabeth Blau, opened the critically acclaimed neighborhood restaurant “Honey Salt” on the west side of Las Vegas, and also partnered with Buddy Valastro’s (TLC’s Cake Boss) first restaurant in Las Vegas, “Buddy V’s”. He is also a principal and co-founder of Blau Associates, that opens food and beverage venues around the world, including the Park Hyatt in Chicago the Plaza in New York City the Ritz Carlton in Palm Beach and the Viceroys in Miami & Snow Mass.

Daniel Boulud Bringing DBGB Kitchen & Bar to Las Vegas - Recipes

It’s about time! Chef Daniel Boulud is coming back to Las Vegas in a big way and a whole new concept. After a long absence and much speculation, his contemporary French restaurant DB Brasserie is set to open this May inside The Venetian® Las Vegas. The new opening of course, is one the most anticipated culinary events of the year in this city of culinary all-stars.

“DB Brasserie will have all the elements of a traditional brasserie with the constant energy of a café,” says Chef Boulud. “It will buzz with people enjoying charcuterie, shellfish, my favorite French dishes, and fine wines. It is a very French feeling, the Brasserie!”

Chef Daniel Boulud

Photo Credit : Daniel_Krieger

The tasty menu is created in collaboration with Executive Chef David Middleton who is a legend in his own right. The new Brasserie stays true to Chef Boulud’s signature French-American cooking and modern sensibility. Chef Boulud’s signature dishes will include such delights as Poissons Fumes, Pissaladiere, Poulet Croustillant, and The Original DB Burger (which we last had at his DB Bistro Moderne in Miami). For the FINI, desserts including Chocolate & Salty Peanut Bombe, and Apple Tatin are sure to please any sweet tooth.

Of Course, DB Brasserie will boast a wine program of approximately 300 international selections with special attention given to exciting new American wine regions. One section will honor the great classics of California, while another showcases the newest generation of winemakers responsible for opening the public’s eyes to domestic varieties beyond the classic Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot blends. Keeping with the tradition of Daniel Boulud’s restaurants, the list will also feature the best French producers from the storied regions of the Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley and the great Southern regions of Provence, the Languedoc and Roussillon.

The venue seats 280 diners, including two private dining rooms, as well as a casual bar and lounge. It is tastefully designed by Jeffrey Beers International (JBI), the group took inspiration from historic Art Nouveau brasseries in France to create a welcoming and convivial atmosphere.

The exterior façade of DB Brasserie is clad in travertine limestone panels, a reference to the public buildings that house some of France’s classic brasseries from past centuries. The centerpiece is an expansive faux-skylight reminiscent of those in classic Beaux-Arts train stations. Custom blackened steel panels, laser cut with a custom-designed Art Nouveau inspired decorative pattern, frame a grid of glass ceiling panels that are anchored by Art Nouveau-style brass globe pendant light fixtures. JBI employed authentic materials for the floors, using a custom cement green and white tile in a hexagonal pattern for the bar and several dining areas, as well as an oak wood floor underneath the skylight. The design elements extend throughout the bar and lounge, as well as the private dining areas.

DB Brasserie will be open for lunch and dinner as is located in the Venetian / Palazzo’s famed restaurant row that features many of the world’s greatest culinary minds. Once again, The Venetian / Palazzo Resorts have yet another culinary shining in their universe of incredible dining venues. Welcome back Chef Boulud, we look forward to breaking bread with you once again.

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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking Overviews

Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.

In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.

These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

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Chef's Story Chef's Story is a 26-part series that brings together 27 extraordinary chefs to tell their story of culinary accomplishments and how they got to the top. Each half-hour program focuses on a master chef whose life, work, and evolution as a food legend is thoroughly explored. Each shares personal and professional reminiscences and demonstrates cooking techniques.

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Burger Bar: Build Your Own Ultimate Burgers

Revealed: The Opening Menu for Boulud's DB Brasserie

Daniel Boulud's triumphant return to Las Vegas comes tomorrow night when DB Brasserie throws open those four-panel, 12-foot-wide doors at 5 p.m. at the Venetian. Already, executive chef David Middleton, formerly of Marché Bacchus, has worked with Boulud to tweak the menu, a constantly changing work in progress that will likely change weekly.

Expect to find Boulud's take on French-American cooking with dishes such as calamari and escargots, traditional basserie dishes. Three of Boulud's delectable burgers from his DBGB Kitchen & Bar make the menu, along with favorites such as steak frites and crispy duck confit.

Pastry chef Robyn Lucas brings favorite sweets including "Le President," a chocolate-hazelnut mousse tart with coffee Chantilly and crunchy feuilletine, and Raspberry Clafoutis with rhubarb gelée and ginger yogurt sorbet.

The wine list here touches on 300 international selections with American wines getting a special place on the menu. Three categories of American wines define the list: the first pays homage to the pioneers who are still making great wine today, the second represents the winemakers carrying on the classic traditions of those who came before them, and the third spotlights the new frontier of young winemakers who have one foot in the past, and one in the future. Of course, French wines out of Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley and Provence, the Languedoc and Roussillon also find a home here.

Here, the first look at the opening menu, replete with prices and descriptions.

Soupe à l'Oignon 12
Beef and onion soup, Gruyère, croutons

Pâté de Campagne bourguignon 16
homemade pickles, country bread

Pressé of Duck and Foie Gras 20
Rhubarb, turnips, pistachio, frisée

Burrata 14
tomato marmalade, artichoke, arugula, balsamic

Salade Caesar & Rosalie 12
Tomato confit, pesto, rosemary croutons, shaved crudités

Escargots Spätzle 18
Burgundy snail fricassée, chicken "oysters"
Mushrooms, Garlic, parsley coulis, hazelnut

Shellfish Plateau 68
3 East & 3 West Coast oysters
1/2 lobster, 2 shrimp, 2 littleneck clams, crab, ceviche du jour

Poissons fumés 20
Balik smoked salmon, Smoked sable rillettes
Potato dauphine, salmon roe, preserved cucumber, dill

Hamachi cru 18
Eggplant cumin aigre doux, finger lime, harissa, shallot

Homard au curry 25
Lobster salad, Vadouvan curry, baby gem lettuce
hearts of palm, toasted coconut, watermelon

Thai Calamari 13
Crispy beer batter, charred sepia, spring onion
pickled Fresno peppers, mizuna salad, kaffir lime cream

Crabe & Avocat 20
Dungeness crab, fennel, avocado
Grapefruit, pink peppercorn, mint

Stone Oven Flatbread
Pissaladière 14
Caramelized onion, Spanish anchovy, olive

Mediterranean Spiced Lamb 15
Eggplant, Pine nuts, apricot, labneh

Linguini du sud 28
Lemon saffron pasta, clamS, shrimp, shaved bottarga
sea beans, wilted arugula

Saint Jacques à la Provençale 28
Seared sea scallops, stewed sweet peppers, baby zucchini
Green olives, pine nut persillad

Saumon au chou 34
Savoy cabbage, horseradish, Maitake, pork belly, radish, poppy seed

Halibut au Romarin 40.
Fingerlings, fava beans, peas
Pickled ramps, smoked paprika cream

Crispy Duck Confit 34
Swiss chard, turnip, trumpet royale mushrooms, onion rings

Tunisian lamb 40
Roasted chop, Merguez sausage, couscous
Lemon-braised spinach and chickpeas, red pepper tagine

From the Grill
Swordfish, 8 oz. 42
broccoli rabe, piquillo, olives, red grapes, sauce verte

Steak Frites, 8 oz. 35
Flat iron, Boston lettuce
pommes frites, beurre au vin rouge

Brandt beef ribeye, 18 oz. 95
Prime dry aged, Cocotte of market vegetables, sauce béarnaise

Beef Duo 52
red wine braised short ribs & roasted tournedos
Supergreen spinach, pommes purée, carrots 'niçoise'

DBGB NY Burgers
The Yankee 17
7 oz. beef patty
iceberg, tomato & Vidalia onion
on a sesame bun with pickle
& pommes frites
add cheddar and/or bacon 2

The Frenchie 19
7 oz. beef patty with morbier cheese
confit pork belly, tomato
onion compote, arugula,
on a peppered bun with cornichon
Mustard & pommes frites

The Piggie 19
7 oz beef patty topped with housemade
bbq pulled pork, jalepeño mayonnaise &
Boston lettuce, mustard
vinegar slaw
on a cheddar bun with Pommes Frites

Black & White fondant 14
molten chocolate cake, verbena ice cream

Raspberry clafoutis 14
Rhubarb gelée, ginger yogurt sorbet

Gâteau Basque 13
Custard cake, brandied cherries, vanilla anglaise

"Le Président" 15
Chocolate-hazelnut mousse tart, coffee chantilly

Calisson-Strawberry 12
orange blossom, almond sablé, melon sorbet, strawberries

Pistachio-Cherry 12
Vanilla ice cream, brown butter cookie, butterscotch sauce

Ice cream & sorbet 4
per scoop
Ice cream: caramel, coffee, vanilla, verbena, pistachio
Sorbet: melon, ginger yogurt, strawberry, chocolate

Sweet bites
Freshly baked madeleines 9

Petits Fours 9
Old fashioned coffee macaron, Lady finger & raspberry jam
Chocolate-almond Cookie

Assiette de fromages
Cheese plate with quince preserves, nuts, cranberry bread
Three, 15 | Five, 25
· Behold, Daniel Boulud's DB Brasserie, Opening Thursday [

Watch the video: Partnerships with American Ballet Theatre u0026 Michelin Starred Chef Daniel Boulud (October 2021).