My review of Chef Daniel Boulud DBGB -approachable and delicious!

I was very happy to go to Daniel Boulud's DBGB hamburger joint on one of my last days in NYC. My BIL and I walked around the East side and went to Murry's Cheese  (always a food show favorite) where I bought a book and some nougat.   My Sister had a conference call so she met us after.  I can't wait to read the book, it's called Mom & Pop Store .  Which is what our store is, so I am going to happily snuggle in with it this week.



 Back to DBGE-"gets close to downscale: Fourteen varieties of sausage, including an all-beef ?DB?s dog?; three burgers (sans foie gras); and an ice-cream-sundae cart."   The decor is sparse, you can semi-see the kitchen at work through the L shaped kitchen along the walls of the large dining room.  We scored one of the booths on the wall since we were with baby. 



Service was as others have found, uneven.  It is hard to tell if it was because of the baby or if the staff just rushes the food out as a matter of course and checks in to see how you are doing haphazardly.





maine shrimp, sauce americaine

baby spinach, tomato confit, caviar 

The sauce was delicious and the pasta was absolutely luscious and practically melted in my mouth

Click here if you want to know how to make Cavatelli pasta   Tomato Confit Recipe from Daniel Boulud?s Caf� Boulud Cookbook, by Daniel Boulud and Dorie Greenspan, published by Scribner, 1999

Ingredients

3 tablespoons extra virgin olive oil

Salt

Freshly ground white pepper

3 cloves garlic, peeled, split, germ removed and finely sliced

10 basil leaves, torn

4 sprigs thyme, leaves only

2 bay leaves, broken

20 ripe plum tomatoes, peeled

1/4 to 1/2 teaspoon sugar



Directions

Center a rack in the oven and

preheat the oven to 200 degrees F. Line a baking sheet with foil and pour about 2

tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a

little of the garlic, basil, thyme, and bay leaves over the oil. Cut each tomato

lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seeds.



Lay the tomato halves cut side down in the pan, wiggling the tomatoes around if necessary

so that each tomato has a floss of oil on its cut side. Using a pastry brush, give the

tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt

and pepper and a little sugar, and scatter over the rest of the garlic, basil, thyme, and

bay leaves. Slide the pan into the oven and bake the tomatoes for 2 1/2 hours, or until

they are very tender but still able to hold their shape; turn the tomatoes over at

half-time and open the oven for just a second every 30 minutes or so to get rid of the

moisture that will build up in the oven. Cool the tomatoes to room temperature on their

pan. When the tomatoes are cool, transfer them to a jar, stacking them neatly. Pour

whatever oil remains in the pan over the tomatoes and then, if you plan to keep the

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