DBGB on Bowery closed over the weekend with an outpouring of sendoffs for the eight year-old restaurant from Daniel Boulud.
The year DBGB opened it was declared that “the simple hamburger isn’t so simple anymore”: The brasserie-slash burger bar was the next step for Boulud following the runaway success of his DB Bistro Moderne burger composed of ground sirloin with truffles, braised short ribs, and foie gras.
Yet in its closing, that burger is less the highlight than the sausages, the staff, and Boulud’s hand in the New York restaurant landscape:
@danielboulud has forever changed NYC dining by giving jobs and opportunities to so many wonderful chefs and other employees for over 30 years ( I am lucky enough to have met him at his first #NYCrestaurant ) . His loyalty to his employees is shown by his relocating all @dbgb employees to his other restaurants after #dbgb closes for service tonight. #pescatarian #eatingnyc #eatfish #prettyfood #eatinghealthy #eattolive #sustainablefood #frenchcuisine #danielboulud #dbgb #dbgbnyc #ripdbgbnyc
The Last Supper! @dbgb Thaï & Tunisienne sausages, ménage à trois #DBGB burgers, Baked Alaska flambé ... @jeanlouischave #HermitageBlanc 1999 + @champagnepeters #LesChetillons 2004 ... @danielboulud @tangnic @gooddocreverso @rachellyne @mlawrence62 @fsalerni @luisterreros and the 500+/- staff who made DBGB feel like home these past 8 years.
“The neighborhood is changing,” Boulud said of the decision to close, coupled with the fact that his Dinex Group is opening a giant new restaurant in One Vanderbilt next to Grand Central . The 11,000 square-foot restaurant is on track to open on the second floor sometime around 2020. On the ground level of One Vanderbilt, Boulud will also open the fourth location of grab-and-go Epicerie Boulud.