4 months ago
Here the burger comes plain if you like, or topped with pork. The best option is the coarsely named Frenchie, which arrives as if a passenger on an old Cunard ship, with confitted pork belly, arugula, tomato-onion compote and a slab of Morbier, riding a peppered brioche bun with cornichons and mustard on the side.
»
New York Times review of DBGB Kitchen and Bar, October 14, 2009
I’ve been here a couple of times, most recently with Becky last month. It is one of my favorites.
