Renowned Chef David Burke's, David Burke Kitchen, brings his creative, inventive culinary style to downtown New York. Always the culinary showman, Burke's imaginative reinterpretations of classic American cuisine are combined with a focus on locally-sourced ingredients at his newest restaurant, which was most recently named one of Forbes 2011 All-Star Eateries with an award of three stars. David Burke Kitchen opened in February 2011 and is located at The James Hotel New York. Designed by James Beard Award-winner Thomas Schlesser, David Burke Kitchen's interior is inspired by the surrounding neighborhood, and blends the cool, industrial simplicity of SoHo's airy lofts with the rustic warmth of a country abode. The restaurant's multi-level spaces offer several different ways to experience Burke's playful menu. At the entrance, a staircase leads up to the glass-enclosed Treehouse Bar, a perch over Grand Street that offers a birds-eye view of the bustling street below. Guests can sip handcrafted cocktails with garnishes such as hibiscus flowers and beef jerky and order from a selection of snacks, including Maple Bacon Dates and jars such as the Tomato, Eggplant and Ricotta Trifle served with crostini made to order.
Like any culinary perfectionist, Chef Burke's cooking emphasizes the highest-quality ingredients. In the dining room, Burke's theatrical style is reflected in the carving station, where a variety of meats are carved and whole-roasted fish and pressed prawns are plated right in front of guests. His cooking emphasizes the highest quality ingredients featured in clever appetizers like Ants on a Log with snails, parsley and garlic on bone marrow, entrees such as Fennel Hay Roast Chicken for two and rotating specials like Monday's “Game Night” and Thursday's Lobster Steak. For dessert, Monkey Bread comes with maple caramel, whipped cream and vanilla ice cream and is served in a tin to easily take home leftovers. The frozen Peanut Butter Candy Bar, a twist on the traditional, takes layers of salted caramel, fudge brownies, and salted peanuts and envelops them in frozen chocolate, bringing a David Burke Kitchen meal to a sweet, memorable ending.
Inspired and satisfying lunch options include the Ribeye Sandwich with brie, caramelized onions and the Hand Cut Cavatelli with wild mushrooms and truffle mousse. Breakfast offers fresh takes on classic dishes, such as “Goatmeal” made with brown sugar raisins and goat cheese and the Waffle Grand Slam, while brunch features heartier items such as Bison Steak and Eggs and Bloody Marys topped with apples maple bacon or smoked and pickled vegetables.
Every summer, the restaurant's outdoor space, David Burke Garden, allows guests to experience Burke's cuisine in an unparalleled, beautiful setting…a private garden in the heart of downtown New York. Warm weather offerings such as chilled soups, burgers, lobster rolls and ice cream sandwiches can be accompanied by whimsical cocktails, sun-brewed iced teas and frozen drinks from the open-air bar.
