In a dollar-scarce economy, an operator might be tempted to cut corners on kitchen equipment. But not Daniel Boulud. The superchef, who created the acclaimed French restaurant Daniel in New York City and gastronomic haunts of similar renown as far away as Beijing, has given his chefs hardware that’s more than adequate, if not extravagant, to tackle what may be his most daring concept yet, the casual new DBGB Kitchen and Bar on the Lower East Side of Manhattan. Playing to ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.