From May 26 through July 31, from 4-8pm, Chef Daniel Boulud’s New York City and Washington DC outpost DBGB Kitchen and Bar will pop up at db Bistro Moderne Miami, where Executive Chef Jason Pringle will re-create some of DBGB restaurants’ favorites.
Menu highlights include: Iceberg & Blue with tomato, walnuts, bacon bits, herbs; Thai Sausage with pork, lemongrass, red curry, green papaya, basil fried rice, chili sauce, quail egg; The Piggie Burger, a 7oz beef patty topped with BBQ pulled pork, jalapeño mayonnaise, lettuce & brioche bun; and the Peach Melba Sundae with raspberry coulis. Chef Jason Pringle and his talented culinary team will be making all sausages and charcuterie in house.
DBGB pop up includes a tap takeover by J. Wakefield Brewery with three beers: Dragonfruit Passion Fruit made exclusively for db Bistro Moderne Miami; Desperado, a Russian imperial stout aged in bourbon barrels; and Hop for Teacher IPA, deep orange Indian Pale Ale infused with citrus and tropical fruits.
Whole Hog Feasts in the wine cellar for up to eight guests will start with traditional Tarte Flambée and Charcuterie, followed by a Slow-Roasted Suckling Pig presented tableside and stuffed with pork loin, Swiss chard, confit tomato, and olives, accompanied by Swank Farms seasonal vegetables, and finished with Baked Alaska, flambé with Grand Marnier.
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.
db Bistro Moderne Miami, 255 Biscayne Boulevard Way, Downtown Miami, 305.421.8800. www.dbbistro.com/miami
