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.