100 Very Best Restaurants 2015: No. 82 DBGB Kitchen and Bar


DBGB. Photograph by Scott Suchman

About DBGB


American, French

The long-awaited arrival of New York chef Daniel Boulud has proven something less than most of us had hoped. Boulud himself is mostly a non-presence in the kitchen, the CityCenterDC space is stiffly casual, and the cooking in the early going has had its ups and downs.

But there are signs that the place is rounding into form, and the ups here are more up than at most places: a killer coq au vin, with a wine reduction that lingers on the palate like a sustained note on the piano; a pancetta-wrapped trout that tastes like some new species of meat; and a baked Alaska that reminds you why some things are considered classics.

Don’t miss:

  • Country pâté
  • Charcuterie platter
  • Beaujolaise sausage
  • Tuna crudo
  • Fluke Grenobloise

Try DBGB’s Chef Recipes

Smoked Salmon Crisps from DBGB

Sweet and Sour Eggplant from DBGB

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.