The title of this post is what I asked our server after seeing Daniel Boulud actually come out of the kitchen at DBGB, his restaurant in the Bowery. But, more on that later.
We started off in a fairly steady rain this morning and found that our rain gear actually works, which is a bonus. Ended up at Chelsea Market for coffee, scones and people watching. It was good to see the market again as we had a private tour group thing there on our last trip.
After Chelsea, we headed off towards Jacques Torres's chocolate shop in Greenwich Village. Jacques is a famous French chocolate maker who I've seen numerous times on various food shows over the years. I've even made his chocolate mousse. Anyway, the place is a factory and they were busy making Easter bunnies when we were there. Of course we bought some chocolate to bring home as well as a can of his Wicked Hot Chocolate mix. We sampled it in the shop and it's amazing. Hot chocolate is mixed with a bit of hot pepper to make an incredible drink. We are planning on adding some types of alcohol to it to add to the fun.
Leaving Jacques, we wandered through Greenwich village towards the Bowery where DBGB is located. We'd heard that the Bowery was a little less nice than other areas, and it's true. Not really scary but there were more dicey characters walking around. Oddly, there were a ton of restaurant supply stores in the area. We were in one and I found a giant cast iron pan that would be perfect for paella but it was suggested that carrying 30 lbs of pan around might not be a good idea. So, I'll see if they are available at home.
We got seated at DBGB and ordered some of the many craft beers that they had. Then Marilyn heard someone speaking French and I looked over to see Daniel Boulud coming out of the kitchen. Luckily I didn't yell out or anything. It was pretty cool actually seeing him and wondering if he would make the rounds and say hi. Some guys from the table next to us went over for pictures and so on but it turned out they were restaurant people from Chicago. I didn't want to look like a goof so I didn't go over. But, then he and a couple other guys sat in a booth not too far from us and all the chefs started coming out, each bringing a different plate. Daniel and the others started pulling them apart and writing stuff down. I think they were sampling new items. Marilyn went to use the restroom and had to go by their table. I suggested that she could stumble and kind of fall into them. That could have been a way to get introduced to the man. But, she didn't want to do that.
How was the food?? Amazing, of course. The flavours were incredible.
Our appetizers were spicy grilled calamari and a smoked salmon plate.
Marilyn's main course was mussels in fennel and citrus broth with saffron aioli. We're going to make that one at home.
My main was one of their house made sausages called the Beaujolaise. It was made with pork, mushrooms, onion, bacon & red wine and was served with lentils du puy.
We walked for quite a while after and on 6th Ave. we found a Timmies!
We're headed back out now to wander around some more before finding McSorely's Old Ale House later.
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