Heirloom carrots with sumac yogurt dressing, fennel, golden raisin, coriander

Fall for DBGB’s Fall Menu

The Details

The next time you find yourself near City Center in need of food and/or a drink, do yourself a favor a head to DBGB. Their new chef, Nicholas Tang, is whipping up some amazing dishes, bringing a twist to some of Chef Daniel Boulud’s recipes. We were served the whole list of appetizers to try, and I honestly couldn’t find anything that I didn’t like. The charcuterie plate pairs perfectly with any of the cocktails the bartenders are mixing up. One of my personal favorite dishes was the seared yellowfin tuna with harissa aioli. I may or may not have ordered more of that. If you love cheese – and honestly, who doesn’t? – make sure to order the burrata. It’s the perfect texture, has just the right amount of salt, and definitely didn’t last long on the table. Another standout was the octopus. Typically, I’m not much of an octopus fan, but the flavors were perfect and the texture was just right. DBGB is also pretty well known for their house-made sausages. We tried the four that are offered on the menu. My favorites were the Tunisienne and the Thai. Even the heirloom carrots, something seemingly simple, took a delicious turn with spice and sumac yogurt dressing. Don’t forget to leave without indulging in DBGB’s famous Baked Alaska. Featuring seasonal ice cream flavors (we had pear and hazelnut), it’s flambéed table-side and is a fun and delicious way to end a meal.


Pearparazzi – rum, spiced pear, lime, burnt sugar, prosecco

The Food

Charcuterie plate
Tarte flambée with fromage blanc, bacon, onion
Foie gras terrine with barlett pear, hazelnur, brioche
Maryland crab cakes with celery rot remoulade, apple mostarda
Yellowfin tuna with harissa aioli, cucumber, cilantro, black & white sesame, grapefruit
Burrata with radicchio, orange, pumpkin seed pesto
House made sausages (Boudin blanc, Tunisienne, Thai, and Vermont)
Heirloom carrots with sumac yogurt dressing, fennel, golden raisin, coriander
Octopus a la plancha with romesco sauce, piquillo pepper, red onion, marcona almond
Baked Alaska with pear sorbet, hazelnut & vanilla ice cream, graham cracker biscuit, Swiss meringue

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