DBGB’s menu is primarily designed around small plates for sharing. The section labeled “Links, Bangers, Saucisses & Wieners” features, you guessed it, sausages from around the world, but even from countries that do not make sausages, e.g. “Thai”, which contains green papaya, basil fried rice, chili sauce, quail eggs. Another section of the menu is labeled “Tête Aux Pieds” which included tripe, pig feet, veal tongue and bone marrow. They also serve entrees (nothing exciting) and burgers (apparently quite popular). They also stocked many beers by local microbreweries, tastily described in language usually reserved for fine wines. Hence, beer mat, shown above.
ESCARGOTS – persillade custard (think dirty green creme brulée, taste ok), tomato, almonds & mushrooms, it also came with a piece of baked pastry which looked like a cage that sat on top. Not garlicky.
TUNISIENNE – lamb & mint merguez on a bun with mint yogurt, cucumber & red onion – I think someone should start selling this item on lunch carts around town, it would be a hit.
BEEF BONE MARROW with katz’s pastrami, watercress, pickled mustard seed, rye bread toast
GÂTEAU RUSSE AUX CHATAIGNES – chestnut mousse & black currants (the yellow-orangey smudge is actually a gold flake)
