DBGB Pop-UpOne of our favorite pop-ups of 2014 has made its way back to South Florida this summer — the DBGB Pop-Up at db Bistro.

A little refresher: DBGB Kitchen and Bar is Daniel Boulud’s downtown NYC and Washington D.C. restaurant that combines French brasserie and American tavern cuisine. The casual space menu offers up house-made sausage, burgers and shellfish platters, in addition to seasonal Lyonnais-inspired bistro cooking. Last year, it “popped-up” at Miami’s db Bistro and was such a hit that it returned again this year and of course we had to check it out.

New items and favorites from last year made their way on to this year’s pop up menu, which is available at the bar nightly from 4 to 8 p.m. For starters we had Grilled Kale Salad with sweet potato, brussels sprouts, pickled water chestnuts and buttermilk dressing; Sweet and Sour Eggplant made with honey-baked eggplant, sherry vinegar, sumac yogurt, mint, and chickpeas and the tangy Calamari with romanesco white beans and a jalapeño-lime vinaigrette.

But DBGB is all about the meat. The pop-up menu features six different types of sausage filled with a variety of different proteins and flavors. We tried out the Beaujolais filled with pork, mushrooms, bacon and of course, Beaujolais wine, on top of a bed of lentils; the Thai Sausage made with pork, lemongrass, red curry, green papaya served with a side of basil fried, egg-topped rice; and the breakfast reminiscent and table favorite Vermont Sausage made with pork and cheddar and served with a side of hash browns.

There are more than just sausages on the menu, an interesting selection of mains and burgers help round it out. We tasted the Spaghetti alla Chitarra made with Marky Ramone’s “drum-punk” tomato sauce and topped with lemon ricotta and olives and the new Frenchie Burger topped with confited pork belly, arugula, tomatoes, morbier cheese on top of a brioche bun.

You’d think after all that food there wouldn’t be room for dessert, right? Wrong. Make sure you order the dessert during this pop up. The Seasonal Baked Alaska flambeed table-side makes its triumphant return along with the Ice Cream Sundae filled with peaches, Chantilly, raspberry and almonds. Don’t forget to wash them down with a cold beverage, featuring a “tap takeover” from local J. Wakefield Brewery who have three beers on draft, including Dragonfruit Passion Fruit made exclusively for db Bistro.

Check the pop up before it’s gone on July 31, and until then get a look at the pictures below.

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