DBGB

-Media Card-BlackBerry-pictures-IMG00042-20090706-1847  I have been craving a really good burger.  Heard all the chatter about the burgers at DBGB.  Josh and I celebrated his homecoming at DBGB, the new addition to the Daniel Boulud empire. 

The restaurant decor in itself is ok.  There are quotes all over the front of the restaurant embossed on the glass windows.  Quotes like the classic one from Julia Child "I didn't starting cooking until I was 32, up until then i just ate.".  Gotta say, that is a favorite. The front room is a large bar room for drop-ins.  Josh thought the room was kind of tacky and not upscale, I agree.  The back room is completely different.  A large long square room with tables placed in a square pattern with the kitchen around the back.  Like eating in an elegant library.  I liked it. 

The menu looks interesting but Josh and I just did what we came to do, eat burgers.  We ordered the menage a trois which is all 3 of the burgers, to split.  Maybe it was my mood or maybe it just is but the burgers were seriously these were some of the best burgers I have ever eaten, hands down.  Delicious. 

The first burger is called the yankee.  6 ounces of beef, lettuce, tomato, onion with bacon and cheddar on a sesame seed bun.  Classic and divine. The second was the Frenchie which was so rare (just how we love it) that when I cut into the burger to split it in two, the meat oozed out the sides.  This burger came with grilled pork belly, arugula, tomato-onion compote, morbier cheese on a peppered brioche bun.  I actually thought this burger was going to be my favorite but I was wrong.  The creme de la creme, imho, was the piggie.  A 6 ounce burger ( i like that the burger is the right proportion for all the other goodies ) topped with pulled pork, jalapeno mustard, mustard-vinegar mustard on a cheddar cornbread bun.  Every flavor compliments the other and believe it or not, nothing is over-powering, it just all works.  Even the fries, thin and crispy.  There are a few sauces on the tables.  One was a grainy mustard sauce which tasted exactly like the salad dressing from Cuisine de Bar in Paris.  One of the best places in the world to eat lunch.  If it was Boulud who came up with the frenchie and the piggie, he is a genius. 

Dessert, absolutely, ice cream sundaes.  I love that.  Chocolate caramel ice cream with bits of brownies, macerated cherries, tons of whipped cream, chocolate sauce and tiny chocolate chip cookies. 

Josh and I left and felt as if we had died and went straight to heaven.