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Get your metro cards ready. Daniel Boulud brings his brand of burger to the bowery with DBGB Kitchen and Bar. A little bit country and a little bit rock-n-roll, the menu at DBGB (for us, short for "Daniel Boulud good burger") is a touch of brasserie with a touch of bistro. Exec chef Olivier Quignon will be executing the French American fare of charcuterie and shellfish platters, the world tour of house-made sausages and "tete au pied." Don't know what that is? Leave it for the diners who simply must have their fill of offal (veal tongue, bone marrow and pig's trotters dijonnaise). But if you're coming here for the burgers, then line up for the "Yankee" (a traditional offering), the "Piggie" (topped with Daisy May's pulled bbq pork and served on a cheddar corn bread bun), or the "Frenchie" (topped with pork belly, arugula and caramelized onions). And proving that beer and burgers are the best of friends, Boulud offers 22 beers on tap, 30 types of craft beers, and of course, a 70-bottle strong wine line. Designed by Thomas Schlesser of design Bureaux (who also did Bar Boulud, appreciate the space's brooding medley of gray walls, dark muted accents against rich wood furniture and wrought iron metal details.

Still living in a white bread world? Time to head downtown.