At Saturday’s media preview of DBGB Kitchen & Bar in New York, chef-owner Daniel Boulud went out of his way to stress that, despite early rumors, the restaurant is not a burger place. But with three burgers slated for its menu, including "The Piggie," topped with Daisy May's pulled BBQ pork, it doesn't seem like burger-philes will be disappointed when the venture launches in June.

DBGB (“Daniel Boulud’s Giant Balls,” the chef joked) is indeed a Pan-European brasserie, offering everything from shellfish platters and crispy tablier de sapeur squares, to a roving ice cream sundae cart – washed down by a planned 22 draft beers (plus 20–30 bottles) and a far-reaching wine list, all selected by wine director Colin Alevras (ex Tasting Room).

But the real stars of the show, as discussed by Boulud in the video above, are the 14 varieties of housemade sausage – think merguez served over chickpeas with lemon and braised spinach and a “Boudin Basque,” spicy blood sausage alongside mashed potatoes. Though prices are still being finalized, expect appetizers starting at $7 and mains at $11 (check out the full preliminary menu here).

As for the space, Design Bureaux incorporated the Bowery’s legacy as a hub for kitchen-supply stores, warming up the industrial, minimalist setting with wooden shelving (through which the open kitchen, a Boulud first, can be seen) and pots donated by other famous chefs including Anthony Bourdain. For further reading on  DBGB's development process, check out this article in the New York Times (299 Bowery; 212-933-5300).