The only thing really worth talking about at Daniel Boulud’s DBGB is the mint chocolate sundae. The Yankee Burger didn’t compare to Shake Shack’s, even with the added cheddar and bacon. The winter squash soup wasn’t nearly as good as Métrazur’s. All of my lunch companions were sort of meh about everything they ordered; no one complained, but no one seemed really excited to go back.
But that’s because they didn’t try the sundae.
It looked like run-of-the-mill chocolate gelato, but it had the taste of mint. Not mint flavor, mind you, but actual fresh mint leaves. I wasn’t totally sold on it with my first few bites, to tell the truth, because I’m used to super-sweet, super artificial-tasting desserts. All of the different topping components–the dark chocolate chunks, the meringue drops, the whipped cream–had just the slightest hint of sweetness, and the gelato itself was borderline savory. For someone who can’t get enough cupcakes and milkshakes, it was an unusual and challenging dessert, but it tasted like a lot of thought and effort went into it, and it didn’t leave me feeling as if each bite was going to give me the sugarbetes. So many restaurants don’t seem to care about their desserts, especially during Restaurant Week, but this was meant to impress.
If you’re curious, here are the other dishes my co-workers and I tried:
winter squash soup
tuna nicoise salad
lamb and couscous
one of the many sausages, which my dining companion unfortunately can’t recall the make of