Oysters & Pearls
$$$$, French, Full Bar, Midtown
"This is definitely a date-night dish. It tastes of heaven and it's beautifully elegant. It's a powerhouse dish that makes working hard worthwhile."
ChefDavid Burke
New York
About David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke of Tavern62 is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
My Venues
- Grand Tavern
- St Louis, MO
- Tavern62 by David Burke
- 135 E 62nd St
- New York, NY
Accolades
- Who’s Who of Food & Beverage in AmericaJames Beard Foundation
- Award of ExcellenceRobert Mondavi
- WinnerMeilleurs Ouvriers de France Diplome d’Honneur
- AuthorCooking with David Burke, David Burke’s New American Classics
Where I Go Out
Chocolate Brooklyn Bridge
$$$$, Happy Hour, Outdoor Seating, Café, Modern, Full Bar, American, New American, Fulton Ferry
"The Chocolate Brooklyn Bridge is a classic. It is a deep chocolate cake with chocolate decor made to look like the iconic bridge. But don't forget to order the Taylor Bay scallop ceviche first; it's so refreshing."
Berkshire pork Benedict
$$$, Modern, Full Bar, American, Breakfast, Cocktail, Midtown
"Everybody loves an eggs Benedict, but the luscious pork belly kicks it up a notch. Geoffrey Zakarian adds a little extra lemon to the Hollandaise, which cuts through the fat perfectly."
Pumpkin pancakes
$$$, Modern, Full Bar, American, West Village
"These are moist but fluffy and very flavorful. I didn't know what to do when they were placed in front of me. They were very big and hot off the griddle, and tasted just like pumpkin pie."
Cheeseburger
$$, Outdoor Seating, Burgers, Full Bar, American, Bar, Greenwich Village
"They have the best burger in the city, hands down. It's caramelized and crispy on the outside, rare in the middle, and comes with American cheese and a soft bun. It doesn't need any sauce. Just one sliver of onion and one tomato, and I'm set."
Lemon-saffron linguini w/ razor clams
$$$, Full Bar, Mediterranean, Lincoln Square
"I've had the razor clams with saffron pasta every time I've been to Boulud Sud. I often like coming here to sit at the bar with my buddies. The long clams are julienned and mixed directly into the homemade pasta. It's so refreshing."
At My Venues
Ritz Cracker Crab Cake Benedict with country ham, tomato jam, and a quail egg on top
$$, American, Grand Center
"Hey St. Louis! We’re open! Stop by the @stuffbeneats!"
fish and chips: Skate wing potato chip crusted Yukon gold fries charred lemon and broccoli pesto.
$$, American, Grand Center
"Who wants fish and chips!! Having fun with classics. Skate wing potato chip crusted Yukon gold fries charred lemon and broccoli pesto..#esquaredhospitality"
