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
