DBGB Kitchen and Bar

$$$Pub/GastropubLower East Side
Medium 883a3e59 e627 425f a155 ae7a4e502436
Mon 5:00 pm - midnight
Tue 5:00 pm - midnight
Wed 5:00 pm - midnight
Thu 5:00 pm - midnight
Fri noon - 1:00 am
Sat 11:00 am - 1:00 am
Sun 11:00 am - 11:00 pm

Dishes

Reviews & Posts

Chef Paul Liebrandt reviews Ice cream sundae at
"Although the raspberry-lychee sundae has been one of my favorites, you can't go wrong with any flavor combination of this dessert made with whipped cream, cookies, meringue and ice cream. A must-order at Daniel Boulud's casual downtown place."
Chef Alex Stupak reviews Omelette norvégienne at
"They do an awesome Baked Alaska at DBGB. It's berry sorbet, vanilla and lemon verbena ice cream, and sponge cake all enrobed in meringue. They douse the whole thing in Chartreuse tableside and set it on fire using a blowtorch—a nice punk-rock touch. It serves two but I didn't have a problem taking one down solo."
Chef Chris Santos reviews Boudin basque at
"DBGB is home of 21st century man food. Their homemade sausages and burgers are among the best in NYC. The Boudin Basque is a standout: blood and pig's head sausage with Espelette pepper served atop scallion mashed potatoes, which really balance out the overall dish. Make sure to wash it down with a beer from their insane craft beer selection."
Chef Alain Ducasse reviews Tunisienne on a bun at
"DBGB's Tunisienne dog consists of a lamb and mint merguez (beef-based fresh sausage) with braised spinach and chickpeas. I love the combination of French culinary roots, American cooking, and Oriental flavors. It's perfectly New York."

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