French chef Daniel Boulud makes his giant return to Vegas in 2014 with his most casual concept in the DB empire. Boulud announced last night that he plans to bring DBGB Kitchen & Bar, his casual French brasserie meets American tavern, to the Venetian and Palazzo sometime next year.
"We've decided to bring something to Vegas that is very dear to me, a restaurant where I really have fun running and also creating the menus with it, which is definitely the most casual of my restaurants, DBGB," Boulud says at the press conference.
Boulud says DBGB was named for the former rock club CBGB in New York City. "I wanted to make a French brasserie meets American tavern but with rock and roll, burgers, bangers and beer. I wanted a very interesting program of beer, the greatest place on earth for sausage. I have a big program of charcuterie in New York and we continue to do that. Sometimes we run up to 16 types of sausage on the menu. Of course the burgers. I was the creator of the DB Burger 12 years ago, the first real gourmet burger."
And burgers will make the menu, including his Frenchie, Yankee and Piggie burgers. The Frenchie features crispy pork belly, caramelized onion, arugula, cornichon, mustard and Morbier cheese on a pepper Brioche bun. The Yankee is the more simple of the three with lettuce, tomato and onion. The Piggy has a jalapeño cole slaw, barbecue pulled pork and a jalapeño mayo on a cheddar potato bun.
Boulud also wants to bring his charcuterie program, as well as his take on sundaes. "The way we approach the Sundaes is that we try to create a story, the French guy creating an American sundae," he says. Boulud calls his version "complexity with a French flair."
Also expect to find 20 craft beers on tap, 75 beers in bottles and great value table wine. Shellfish platters and full menu of market-inspired, seasonal Lyonnais cooking also make the menu.
Boulud plans to have two private dining rooms in the space along with a dominant bar scene. He hopes the restaurant will be open for lunch and dinner or have a late afternoon bar scene. "It's not going to be the formula where you have to order an appetizer, entree and dessert," he says.
"Vegas is certainly one of the best town's in the world, bringing the world's best talents," Boulud says. "I think that's why I'm always attracted by Vegas." Boulud already has a relationship with the Sands Corp. with his db Bistro Moderne at Marina Bay Sands in Singapore. He closed Daniel Boulud Brasserie at Wynn Las Vegas in 2010.
Boulud admits he's in Vegas this weekend to determine exactly which space he will take over at the twin resorts. The space will determine how long it takes to open.
"I came to Vegas the first time, I think it was 1981," Boulud says. "I was driving through the desert from San Francisco to LA and made a detour to Vegas. I was at the MGM two weeks before it burned down. Oh, God, if I would have come two weeks later, I could have been stuck in the elevator."
Boulud hosted the Epicurean Affair at the Palazzo last night with 75 restaurants from Vegas. Boulud admits he was going to start with a joke, a big announcement. "I'm getting married in June and this is my bachelor party."
This marks a big week for the Venetian and Palazzo, which just announced Buddy V's from Cake Boss Buddy Valastro coming to the former First Food & Bar space in the fall.
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