Oktoberfest at DBGB Kitchen and Bar
Photograph: Jeff Gurwin
Time Out says
Tue Sep 25 2012
Civilized diners can skip sloppy Oktoberfest parties for this grand family-style repast at chef Daniel Boulud’s downtown brasserie. The three-course meal starts with traditional charcuterie and tarte flambé (an Alsatian tart topped with Gruyère, cream and lardons). The main event is a choucroute royale—the decadent version of choucroute garnie—showcasing herbed potatoes and homemade sauerkraut, folded in with a piggy blowout (roasted loin, braised shoulder and cheeks, fried trotters, smoked bratwurst and crispy belly). Ask beer sommelier Jon Langley to recommend a pairing from one of seven different German brews, including the light Paulaner Wiesn and the rich Hochzeitsbier Von 1810. You can take home a beer stein to commemorate the feast.
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