In celebration of Washington, D.C.’s National Cherry Blossom Festival, Chef Daniel Boulud’s DBGB Kitchen & Bar will join the festival’s Cherry Picks program, showcasing standout spring menu items across the city. The restaurant is collaborating with the Restaurant Association of Metropolitan Washington to present a series of seasonally inspired offerings.
© DBGB – DC
Over four weeks, DBGB will weave seasonal ingredients into its French-American repertoire. From March 20–27, the restaurant will participate in Delightful Drinks week with a limited cocktail, Daniel Boulud’s Cherry Blossom. The cocktail blends Suntory whiskey, cherry heering, lemon juice, cherry blossom tea syrup, egg white, Peychaud’s bitters and a hint of tea dust for a floral, balanced profile.
During Fresh Foodie week, April 4–10, DBGB will feature a handkerchief pasta dish with orange-braised duck, fresh cherries and fennel, highlighting bright spring flavors and seasonal fruit. For Decadent Dessert week, April 10–17, the restaurant will present Sakura Leaf Hamachi, finished with cherry blossom shoyu and a crispy tempura shiso leaf to echo the festival’s floral theme.
© DBGB – DC
These limited-time items will complement DBGB’s regular menu, which includes classic and contemporary dishes such as coq au vin, baked cod and truffled boudin blanc, offering guests both seasonal highlights and familiar favorites throughout the festival period.