DBGB is a large gastropub on Bowery from famed chef Daniel Boulud which serves up carnivorous French-inspired food alongside a massive collection of beers from around the world.
In this video from Eater, watch as senior editor and meat enthusiast Nick Solares heads on out to find out how they roast an entire suckling pig in-house.
The menu at New York’s DBGB Bar & Restaurant boasts a whole stuffed suckling pig, a large format meal perfect for 6–12 people to share. Watch for a peak behind the scenes at how the pig is prepared, from butchering to table-side presentation.
via Eater
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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