299 Bowery, New York, NY, 10012
nr. Houston St.
By mitchmurr on 5/1/2011
I definitely give good grades for this place and I would return, however, the prices for the brauts/weiners/links are simply too high for what you get. $13-$15 for a very tasty braut. Should be no more than $9 each and that would still be a bit high, but appropriate for the space. Very good craft beer selection and the service was very good. We sat in the bar area.
By Mistermarco on 1/3/2011
I had guests visiting from Europe,.and I had the bad idea to take them to this restaurant! The food was good,but unfortunately it was spoiled by the waiter's attitude. He was a total jerk,really rude,condescending,.and he did not even had the patience to explain the menu to some of my guests that were not so fluent in English. A restaurant like that should set higher standards when it comes to hire the staff. Never again,..
By point15 on 12/25/2010
We arrived on time, 4 out of 5, but they refused to seat us until the 5th person arrived. Very rude hosting staff, including the so-called general manager, who would win an award in rudeness with ease. Not even the basics of good customer service. We ended up with a tiny table (for 3 at best) near the door, where it was freezing. Food: Definitely poor quality. Tunisien was dry and overcooked, sausage too dry and over spiced. Oysters, OK. Steak Frites, came medium well when ordered medium rare (or 2 orders). Pork Schnitzel, would have been better bought in a frozen dinner from Whole Foods. This had nothing to do with what a shnitzel should be. Desserts, some of worst we have had for a while....all five of us....dry, not tasty, poor presentation. We had a waiter who can compete with his manager in rudeness. He would disappear for 10ms. only to come by to see if we are ready to leave. Why should he act any better if he sees his manager mistreating clients? Having spent $120 per person, this was a bad experience. We couldn't help but wonder how much investors paid Boulud to put his name of such a flop of a venture. None of us would go back there. There many other TRUE brasseries in the citty that beat DBGB hands down in all aspects.
By magsnyc12 on 12/22/2010
First negative: not seating you until your whole party has arrived, even though you have a reservation. Second negative: not seating you until 9:35 when your reservation was for 8:45 - the host staff was rude and unprofessional, sometimes leaving the front desk completely abandoned. The apology: complimentary flatbread special appetizer - not very good. By the end of the meal, I was wondering why we had waited so long for mediocre food and rude service. We ordered the Vermont sausage (which was uncooked in the middle and completely unappetizing), a dozen oysters (not much to mess up there), the schnitzel (which the waitress sold to us as "to die for" was nothing compared to the schnitzel at Blaue Gans/Wallse), the pork rillette, lobster bisque, and the lamb duo special. You can find better food with a nicer staff and more pleasant ambience elsewhere. Definitely not worth it.
By B1finner on 9/30/2010
If you like empty drinks with your great food I suggest you go. We sat more then once with empty glasses on our table. We actually timed it once as a joke. Over 10 minutes and no one seemed to think 4 empty glasses was something to call for a step over to our table. Gave up and flagged a waiter down. (We were sitting next to the register they put orders in. In plain sight.) Adding to this, every time we ordered a drink they would forget one. The 1st time this happens it's a ops. 2nd a ? The 3rd is just bad service. To top this off they added 20% TIP to the bill as we were more then 6. Normally no big deal to any of us but let me tell you. We made it a point to pay the bill they presented. Nothing over it. Would have asked for manager and tipped 10% based on food alone if not that we were out celebrating and didn't want ruin night. Better service in economy class of a discount airline.
By gregNYC on 5/1/2010
3 bartenders and just 3 customers at the bar. After a few minutes I had to ask the bartender for a drink. At dinner, food was oddly tasteless and barely warm. I'm still trying to figure out dessert. Bland Ice Cream? We were at the table from 6am to 930am. Is that telling you anything about the service? The place is busy (why I don't know) and I feel you are laughing all the way to the bank. Never again at any of your places.
By jligon on 3/11/2010
I placed my food order for the prix-fixe lunch and then asked about their beer selections, which are listed in metrics (500 ml/ 1 litre) and asked roughly what was 500 ml. in ounces; the server was clueless and didn't offer to find out, so I went with water! The liver pate was fine followed by a plate of white sausage (with fois gras and apple- had an odd taste), a wedge of hashed brows that looked like something from a grocery freezer package, and two perfectly cooked eggs, all of which were “o.k.” as was the dessert. The service was less than impressive and included periodic complaining by a group of servers at a station near my table. Overall pretty disappointing.
By stuyman on 1/25/2010
After reading great reviews, our group was excited to try this place. What a disappointment! The duo of beef, a special, consisted of four tepid, thin slices of tasteless, chewy ribeye, and a barely edible slab of fat they called a short rib. The touted "DBGB dog" had a casing so thick it was like wrapped in plastic. The burger was mediocre. Finally, the dessert, an apple crumble sundae, tasted like cleaning fluid. Will never go there again.
By skennedy on 10/7/2009
Had delicious escargot, sausages, and a Frenchie burger - all delicious and served by an energetic and friendly staff.
By ChallahBackGirl on 9/8/2009
I have been to DBGB five times since they opened. They have definitely stepped up their game since they opened. The beer list is phenomenal, the menu is awesome and the service was great. I love that they have cooper pans from famous chefs hanging in the dinning room. I think their burger is one of the best in the city, I had the piggie. Something about the burger blend itself was so tasty. I asked the server where they get their meat from and they said the grind it themselves with a secrete blend. There is way too much emphasis on what purveyor the restaurant is using these days, it's nice to know that some chefs still want to do things the old school way.