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Brunch at DBGB

*This venue has closed*
  • Cuisine: French, New American
  •  Atmosphere:  dramatic interior, spacious
  • Attire:  smart-casual
  • Ideal for:  children welcomed, trendy, famous chef/owner, beer/sausage enthusiasts
  • Must try: Seasonal blintzes, croque monsieur/madame
  • Price: Most brunch items under $20
  • Reservations: Via phone or www.opentable.com
  • Phone: (212) 933-5300
  • Website: www.danielnyc.com
  • Location: 299 Bowery, (at 1st Street) 
*All of the photos from my meal can be viewed on Flickr
What the heck does DBGB stand for anyways??
Daniel Boulud Good Burger.  This is uber-famous chef Daniel Boulud's take on "French brasserie meets the American tavern," or in other words, "Boulud for the masses" (hence the "affordable" prices).
 What’s the space like?
Dark, modern, smart casual, booth and table seating, bustling yet conducive to conversation
How was the service?
Fantastic.  Our server was knowledgeable, patient and friendly.
What did you drink?
I kept it boring; just knocked back a couple of waters-on-the-rocks. 
How was the food? 
  • Viennoiserie (for the table): Within our group of six, I think it would be safe to say that five of us were brutally hung-over from the night before.  In order to begin the healing process, we unanimously agreed to kick off brunch with a basket of viennoiserie (the fancy-pants word for “pastry”).  Fortunate enough to recognize the smell of homemade croissants fresh-out-of-the-oven, you can imagine my excitement when our server presented us with a bountiful basket filled with warm pastries: pain aux raisins (croissant with raisins), a croissant, pain au chocolat (chocolate croissant) and a banana muffinA trio of spreads followed as an accompaniment: circular slab of butter topped with sprinkled sel gris (grey sea salt), orange marmalade (sans peels) and four-fruits preserves.     

  • Cheese blintzes with roasted pears and cassis syrup (for the table): “Are any of you guys getting an appetizer?  Those blintzes sound amazing, but I also want a Croque Monsieur!” Ceci proclaimed.  A number of us jumped in and replied, “Ceci, it’s your birthday!  Order whatever the hell you want!”  And that, she did.  Thinly-sliced pears (I hate to say it, but I believe they were canned) served as an anchor for two cheese blintzes (thin crepes filled with a blend of soft, unsweetened farmer’s cheese), which were topped with a spoonful of Bordeaux-colored cassis (blackberry) syrup.  The sliced pears added a playful, unexpected textural “crunch” to an otherwise delicate and creamy dish.   
  • Croque Madame:  Imagine this take on a grilled ham & Swiss cheese sandwich: salty French ham and gruyere cheese sandwiched between two thick and buttery slices of white bread - topped with a thin layer of béchamel sauce and more gruyere cheese - then cooked to a bubbling golden brown (under the boiler) and crowned with a sunny side-up egg.  The only way to eat this 'wich is with a fork and knife as you allow the egg's liquid yolk to work its magic by seeping in to every last crevice of the bread. Is your mouth watering yet?  From the first time that I tasted this delightful sandwich in France, I was hooked.  I’ve been known to judge a restaurant based upon its Croque Madame, alone.  Although I was bummed that DBGB’s version was accompanied by a plain-Jane mescalin salad, not frites, I had to give Mr. Boulud a star for authenticity (for in my experience, croques are almost always paired aux salade).     

What’s pricing like?
Here’s a snapshot of our bill:
  • Viennoiserie: $12 (note that this was split 6 ways)
  • Cheese blintzes: $10
  • Croque Madame: $15
Will you return to DBGB?
Absolutely!  Though the reviews are mixed, I hope to return to DBGB for dinner. 

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Reader Comments (2)

I'm sooooooooo against that name, but for those prices, I might have to try it. Plus, you can do no wrong if you have a good bread basket.

October 21, 2009 | Unregistered Commenterplumpdumpling

Girl, I'm tellin' you...the bread basket was a delight, as were those blintzes!!

October 21, 2009 | Unregistered CommenterThe Lady Who Lunches

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