db Bistro Moderne reopens tomorrow night, after a month of renovations and menu overhaul. The dining room has been completely redesigned by Jeffrey Beers International, with a sleeker look and a brand new bar area. The menu has also gotten an update from the restaurant's new executive chef, Jim Burke, in collaboration with Daniel Boulud himself. The new additions include some market-driven dishes and some interpretations of French classics. That means dinner options like fennel pollen risotto and kale salad with duck confit, along with some real old-school dishes like coq au vin and the salmon coulibiac whose creation Bill Buford recently chronicled in The New Yorker. There are also still some old standbys on the menu, like the Alsatian tarte flambee and the classic db Burger. Take a look at the full menus, below:
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