About DBGB Kitchen and Bar
A-list celebrity restaurateur Daniel Boulud headlines this sleek CityCenterDC brasserie, though Ed Scarpone has proven his talent as chef on the ground: He spent years cooking in Thailand and Singapore and also with Boulud—so expect rewarding Asian flavors as well as textbook-perfect renditions of French classics. House-made-sausage plates are wonderful, whether Thai pork with basil-fried rice or Moroccan lamb merguez. Still, it’s the mains and specials where you’ll find the most seasonal creativity. This is a place to save room for dessert. While baked Alaska is the trendy sweet du jour, DBGB’s version with apple sorbet, vanilla and cinnamon ice creams, and a vanilla-vodka igniter is the best in town. Expensive.
Also great: Shishito peppers with soy and cured egg yolk; tuna crudo; steak tartare; ice-cream sundaes.
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.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
