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DBGB

Map & Directions 299 Bowery
New York, NY 10003
FLAG
 
212-933-5300
  • American, French, German
  • Sun 11am-11pm, Mon-Thu 12pm-12am, Fri 12pm-1am, Sat 11am-1am
  • All Major Credit Cards
  • Private Party, Takeout, Wheelchair Accessible
  • Brunch, Dinner, Late Night, Lunch
  • Full bar
  • Recommended, Accepted
  • Street

Description

Village Voice's Description

Daniel Boulud's most populist restaurant yet is dedicated to homemade sausages and beer. And what sausages! There's boudin Basque, crafted from pork blood and pig's head that forms a black, sticky round on the plate and tastes completely wonderful; the Parisienne is composed of pale, plump links of coarsely ground veal and aromatic spices, with brilliant carrots Vichy on the side; and the Tunisienne is a thin coil of lamb merguez sausage served with harissa. And there are many more, all of them globe-trotting and delicious. Although reservations are hard to come by, the front bar section is set aside for walk-ins and is pleasantly casual, if way too loud. The only catch: You'll have to choose from an abridged menu instead of the full one teasingly painted on the bar's walls.

 
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Tips from foursquare

  • Bon Appetit Magazine on 04/16/10

    Michelin-starred chef Daniel Boulud's downtown spot serves pork-belly-topped burgers and great sausages (try the blood and pig's head sausage) with an extensive beer list (24 on tap and 63 bottled).

  • The New York Times on 05/05/10

    Recommended appetizers: Blood sausage, crispy tripe, veal tongues, iceberg salad, matzo-ball soup, more sausages. Main courses: Arctic char, lamb duo, more sausages.

  • Bravo on 12/02/10

    Fourteen house-made varieties of sausage, oysters, beer and, as usual, Chef Boulud doing everything he does brilliantly.-Wylie Dufresne, Top Chef

  • naveen on 03/28/10

    do the ménage a trois. and share it, obviously.

  • The rustic yet sleek interior was dreamed up by designer Thomas Schlesser who also did Chicago’s Publican. - Inspector

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Menu

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