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The DB Burger is composed of an exterior of ground sirloin with a filling of boned short ribs braised in red wine, foie gras, black truffle and a mirepoix of root vegetables. The homemade bun is topped with toasted parmesan and layered with fresh horseradish mayonnaise, tomato confit, fresh tomato and frisée lettuce.
Can you say that in one breath?
At lunch with pommes frites and at dinner with pommes soufflées.
We appreciate the interest in the DB Burger and hope you will understand that this dish has simply not been adapted for the home cook. In other words, "Don't try this trick at home kids!" The preparation of the db burger is complex and to give you an idea please click here for Chef Daniel Boulud's Short Ribs Braised in Red Wine - a principal ingredient in the unique filling of the db burger.
We hope to have the pleasure of welcoming you at DB Bistro Moderne so
that you may sample the real thing in person.
DB Bistro Moderne
55 West 44th Street (between 5th & 6th Avenues)
NY, NY 10036
RESERVATIONS 212.391.2400
What Others are Saying About the DB Burger
Farther downtown, Daniel Boulud did his own reimagining at DB Bistro Moderne, which quickly made its name as the home of the whopper, Boulud style. The restaurant's signature dish, the DB Burger, had the swaggering insolence of New York when it is feeling flush. A towering cholesterol festival, it managed to squeeze, between two halves of a Parmesan bun, a thick sirloin patty stuffed with foie gras and braised short ribs. The price, $27, made it something worth talking about. I had some niggling reservations about it at first, but now I think it's the kind of production, excessive and unashamed, that New York could use now. They should make postcards of it.
-- WILLIAM GRIMES, CRITIC'S NOTEBOOK, "For New York Diners, a Year to Remember", The New York Times, December 26, 2001
BEST NEW HAMBURGER: DB Bistro Moderne, where the $26 monster conceals braised short ribs, truffles and foie gras inside an innocent-looking beef shell.
-- STEVE CUOZZO, "Check, Please!", New York Post, December 26, 2001
We have a habit in this country of transforming even the simplest culinary import...into a bland, bulky version of its former self. It's rare, however, to see an American dish...rewired in a distinctively foreign way. But that's exactly what Daniel Boulud has done... The [DB Burger] is served in two fragile halves with a silver cup of pommes soufflés by its side. The meat is ground prime rib, leavened with braised short ribs, truffles, foie gras, and a hint of vegetable root. The bun is freshly baked and flecked with bits of Parmesan. Instead of ketchup, there's tomato compote on top, along with frisée and a smear of fresh mayonnaise. Take a bite, and these elements dissolve together in rich, almonst confectionary layers; the taste is like no hamburger you've ever had.
-- ADAM PLATT, New York Magazine, August 20, 2001
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