About DBGB
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