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DBGB is Doing Rib to Tail Roasts This Spring

R. Lopez
Missy Frederick is the Cities Director for Eater.

In the tradition of the restaurant's whole hog roasts, DBGB is now doing 'Rib to Tail' feasts for spring.

The restaurant is preparing cote de boeuf in both the main dining room and the private dining room. Groups of 4-8 can use the former and larger groups can book the latter. The feasts are $125 per person and reservations (and 72 hours notice) are required.

Meals include such items as a relish tray, "snails and tail" with oxtail, snails and bone marrow, the roasted cote de bouef with grilled short ribs, salad, duck fat patatas bravas and dessert. The pig roasts remain an option as well.

DBGB's beef roast. [Photo: Official]

DBGB's beef roast. [Photo: Official]

DBGB Kitchen and Bar

931 H St NW, Washington, D.C. 20001 (202) 695-7660