Chef Daniel Boulud’s DBGB Kitchen and Bar is taking over db Bistro Moderne Miami this summer again!
Now through July 31st, DBGB Kitchen and Bar will pop up at db Bistro Moderne Miami, offering DBGB’s house-made sausages, burgers, signature Baked Alaska and whimsical ice cream sundaes.
Executive Chef Jason Pringle will re-create some of the fan favorites from Chef Boulud’s casual New York and Washington, DC restaurants.
J. Wakefield Brewery is also doing a tap takeover featuring three beers like the Dragonfruit Passion Fruit made exclusively for db Bistro Moderne Miami; Desperado, a Russian imperial stout aged in boubon barrels; and Hop for Teacher IPA, deep orange Indian Pale Ale infused with citrus and tropical fruits.
The DBGB menu will be available daily in the bar and lounge from 4-8pm through July 31st. Diners in the main dining room can choose from either the DBGB specialties or the regular db Bistro Moderne menu during lunch and dinner.
Last week, we got a chance to check out the menu. We suggest you go check it out. From the house-made sausages to the Baked Alaska. You will not be disappointed. Check out the full menu here.
Check out what we had below:
Last year, DBGB Kitchen and Bar takeover was famous for the Whole Hog Feasts. Well they are back. Whole Hog Feasts take place in the wine cellar for up to eight guests will start with traditional Tarte Flambée and Charcuterie. From there, guests will dig in to a Slow-Roasted Suckling Pig presented tableside and stuffed with pork loin, Swiss chard, confit tomato, and olives. Each piggy is accompanied by Swank Farms seasonal vegetables like roasted corn, grilled asparagus, and decadent grand-mere potatoes. Finish the evening off with DBGB’s signature Baked Alaska, flamed with Grand Mariner.