Press
WPIX Morning News – April 10, 2012
Check out Danny Brown Wine Bar & Kitchen’s feature on Nathan Eats on WPIX Morning News!
NY Times “Vows” – January 27, 2012
Read about Audrey & Danny’s Wedding
Michelin Guide 2011
Danny Brown Wine Bar & Kitchen has received a Michelin Star
Zagat Ratings and Review 2012
Forest Hills “holds its own with Manhattan”
Time Out New York- April 12, 2007
The word in the ‘hood is that Forest Hills has pretty housing but pedestrian restaurants. Here to fill the void is local chef-owner Danny Brown (a.k.a “db”), who grew up a quarter mile from his eponymous eatery. Formerly the sommelier and manager of the Cub Room in Soho, Brown switched to the back of the house, learning how to cook in French, Italian and Spanish kitchens. Inspired by the Continental custom of grabbing dinner at the wine bar, db Wine Bar & Kitchen conjures Europe by way of Queens…
New York Magazine
It may be perched on Forest Hills prewar Metropolitan Ave., but Danny Browns conveys an unmistakable Soho vibe. Chef-owner Brown, formerly of the Cub Room, on Prince Street, has transplanted the gallery districts artsy aesthetic to the neighborhood where he grew up. His elegantly spare corner bistro is hung with abstract canvases and fronted by an alluringly lit and inviting wine bar.
Gothamist- July 25, 2007
Taking the advice of a chap dining at the bar, Gothamist ordered a special of homemade gnocchi with English peas topped with fresh ricotta and mint oil. We’re usually skittish about ordering these potato dumplings, since we’ve had leaden versions on more than one occasion. Not only were Danny Brown’s dumplings light, they were downright creamy. So much so that they almost had the same texture as the fresh ricotta.
Times Ledger- August 10, 2006
Danny Brown, a Forest Hills native who’s come home to roost, has brought sophistication to his old neighborhood with his new self-named wine bar and kitchen. If some restaurant locations seem to be jinxed with repeated closings, let’s hope the reverse is true of the former wildly successful Dee’s location that Brown chose for his venture.
It is less casual than the former Dee’s, with white cloths on the tables and ’60s abstract expressionist paintings on the cream colored walls, adding more than a touch of class, but not at all stuffy. The vibe is a youthful one.
