Daniel Boulud Returns to DC with DBGB

I love French food.

So when Daniel Boulud’s casual French-American restaurant DBGB opened last month, I wasted no time in getting a reservation. Chef Boulud spent a few years in DC during the early 80’s. He’s finally returned to open his 15th restaurant.

Displayed on the walls are plates decorated by over 100 chefs, including the likes of Dominique Ansel, April Bloomfield, and Anthony Bourdain (check out a more detailed breakdown of the plates here). They were definitely a highlight of our conversation. We were seated at a table, but I recommend requesting a booth.

Service started out slowly, but the real reason we were there made up from that:

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How does one not order wine made just miles away from the chef’s home in France?

Boudin blanc to start (there are several sausages to sample). But when in a Boulud restaurant, go with the traditional presentation.

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Breast of duck with horseradish and beets, which were a nice complement.
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A Backyard Bistro: Celebrating Summer with a Homemade Rooftop Meal

Reading Elaine Sciolino’s piece on Paris bistros made me long to hop a flight across the Atlantic. Sciolino’s description of her favorite gems got me lost in the reverie, longing for fresh scenery and yearning for new experiences. Little did I know that our usual “Saturday date night” would surpass my earlier daydreams.

The setting: The official start to summer was spent on our friends’ beautiful rooftop of a historical Old Town townhouse. It was so relaxing that both my husband and I felt we were miles away from our daily lives.

The food: Blown away. If I only knew the chef was this good, I would have tried to score an invitation much, much sooner. We had traditional Cassis cocktail and smoked fish canapés to start. First course was a salmon carpaccio with unpasteurized salmon roe and a watercress soup. Our host revealed that he had befriended the owner of a local Russian gourmet shop, who shared her behind the counter goods with him.

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Main course: snapper with roasted tomatoes and baby potatoes—so simple but the ingredients were flavorful and fresh.

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