MIAMI (CBSMiami) - Chef Jason Pringle is excited about this week's opening of the all new DBGB lounge at the JW Marriott Marquis Miami.
Pringle is the Executive Chef at the ultra-fancy DB Bistro Moderne owned by Chef Daniel Boulud as well as the new lounge. It's the lounge and bar that's making its debut this week next to the famed restaurant. Assistant Manager Andrew Kutz said this concept is new to Miami but not to Boulud.
"It started five years ago in New York when Daniel wanted to give more of an American tavern to guests. He liked burgers, hot dogs, sausages and of course ice creams sundaes," said Kutz.
Think of it as a summer 'Pop-Up Shop'. There's even a 'Tap Take-over'.
"We did bring down a New York brewery called Southern Tier. We have it as our tap takeover," said Kutz.
The lounge has a cool, relaxed vibe with an impressive menu which features tasty bar bites such as Tuna Crudo, six types of homemade sausages, three customized oversized burgers and a full dessert menu.
The prices at DBGB are a bit more digestible than the inside high-end DB Bistro Moderne.
"We're opening up a new one in DC so we wanted to take it on tour in Miami here. We wanted to bring casual feel down here," said Kutz.
Diners can eat in the casual lounge or belly up to the bar.
First step for the taste test was a Tuna Crudo served with mango and cucumber.
Next, was the Piggie Burger, which is a 7-ounce beef patty, topped with BBQ pulled pork, jalapeno mayonnaise and lettuce on a brioche bun.
If you like burgers, this is definitely a burger you want to try. And the pulled pork is so sweet it's practically a carnivores dream.
The homemade pork belly Thai sausages with a papaya slaw come with a bun or alone with a side of crunchy rice topped with a quail egg. It's a sweet and savory taste, paired with a tender meat.
The feast ended with fanfare, DBGB's signature Baked Alaska served flaming with Grand Mariner.
DBGB is up and running Monday through Saturday from 4 p.m. – 8 p.m. now until July 4th.
For more info visit www.dbbistro.com/miami
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