DBGB Kitchen & Bar, Chef Daniel Boulud’s downtown spot famed for its bangers and burgers, goes “hog wild” on Wednesday, January 23rd starting at 7pm with a boisterous Whole Hog & Loire Valley Wine Dinner. Executive Chef Eli Collins slow-roasts a Pennsylvania Green Village Farms Suckling Pig stuffed with wild mushrooms, Swiss chard, chestnuts and smoked pork belly,... Read More