db bistro moderne
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db bistro moderne Restaurant Review: Sure, you can get Daniel Boulud’s The Original db Burger on a Parmesan bun with foie gras, fresh truffles and rich short rib, a signature from Manhattan’s db bistro moderne. But the menu is not a carbon copy; it is geared to locals’ tastes and local ingredients, particularly produce and some regionally caught seafood (stone crab in season and Caribbean peekytoe crab). Executive chef Jason Pringle (formerly of NYC’s Café Boulud) executes dishes such as Florida shrimp al ajillo (with lemon and garlic); crab timbale with green apple, celery root and mustard; and veal scallopine with sweetbreads, trumpet mushrooms and nubs of romanesco broccoli. Dessert might be red velvet cake with goat milk ice cream. Master sommelier Christopher Birnie-Visscher happily guides diners around a global wine list that includes offerings from South America’s most interesting winemakers, along with top French labels.