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Daniel Boulud's DBGB Goes “More French” With a New Head Chef from NYC - Source Washingtonian

Posted on Sep 27,2017
Filed Under Restaurants , Local Tastes,
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Chef Daniel Boulud (left) with DBGB executive chef Nicholas Tang. Photograph courtesy of DBGB

Source Washingtonian

BY ANNA SPIEGEL

WASHINGTON, DC. - Changes are underway for celebrity chef Daniel Boulud’s bistro, DBGB Kitchen & Bar. The New York City flagship shuttered last month, citing erratic weekday traffic in the nightlife-heavy Lower East Side neighborhood. Since then, executive chef Nicholas Tang and a few of his cooks have made a new home at the CityCenter DC location—now the only DBGB in Boulud’s international restaurant empire (a new New York location is being scouted).

“Our vision is to make the restaurant more French,” says Tang of DC’s three year-old eatery. “Over the years, it’s become too American. There’s interest and demand in bringing the French classics back.”

Tang, a Singapore native, spent the past seven years rising in the ranks of Boulud’s restaurants—first at DB Bistro Moderne in Singapore, and then the Michelin-starred Café Boulud in New York City. Last year, he helmed the kitchen at DBGB until it closed. Now, he’s resettled his family in Takoma Park and is slowly making changes to the DC restaurant.

Source Washingtonian



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