I had lunch with an employee of the Dinex Group (a press company owned by Chef/Owner Daniel Boulud) at db Bistro Moderne. As it was my first time there, this place struck me as the restaurant catered to the theater lovers (it’s pretty close to Times Square), business people, and ladies who lunch who want well executed bistro fare.
As this was my first time eating there, it was suggested to try their trademark burger: The Original db Burger. At $32, it is the most expensive burger I’ve ordered and it reads very decadent on the menu: a sirloin burger filled with red wine braised short ribs and black truffle, served on a Parmesan bun? It sounds very rich and I should run a few miles to burn off the calories after eating this creation.
When I was bestowed with this glorious burger, set in a large square plate with a tall tin cup bursting with golden brown frites, one cannot help but be mesmerized by it. The burger was cooked to a perfect medium-rare. Juicy, fatty, earthy (from the truffles and wine) and the Parmesan bun was suitable vehicle to (barely) soak in all the juices of that burger and gave it a delicate salty kick. It is indeed rich and very filling. I would order this again but would share it as I’m afraid to have a higher risk of atherosclerosis.
My dessert was the Hazelnut Marjolaine Gateau. Gorgeously presented and it tasted as good as it looked. Two slices of chocolate and hazelnut flavored layer cake that were perfectly moist, not overtly sweet, and intensely flavored. The quenelle of coffee ice cream was smooth and creamy. The entire meal was capped off with a pot of Earl Grey tea as my soothing digestif.
This was a very enjoyable lunch. The food was cooked perfectly and seasoned well. The service was friendly, professional and attentive without being overbearing.
To see the entire meal’s photos (there was other bites served along the mentioned), please flip through the slideshow:
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Address & Information:
db Bistro Moderne
55 W 44th Street
New York, NY 10036
It looks like they cooked part of the patty and sandwiched it in more meat before cooking the rest to medium rare. I was wondering how it’d be possible to get something to cook properly if it were that thick. Still looks incredible though.
Nicholas: I don’t think they cheated. It’s pretty much comes down to grilling the burger then stick it into the oven for several minutes so it would cook indirectly. They did that to their burgers at Le Fooding (db Bistro Moderne was there on the second day with their Camembert-stuffed burger).
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