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A New UK-Inspired Pub Opens in New York

A New UK-Inspired Pub Opens in New York

After months of construction on their new project, the talented team of Aidan Fogarty, Mark Tafoya, and Jeff Winslow can finally see their vision come to light at The Winslow, a new venue done up in the style of a classic British public house. Located in New York’s East Village, The Winslow’s space is clean and upscale, with decorative wood floor panels accented by small, white tiles around the bar and a few other small areas, and a mix of high-top and regular-sized tables that work equally great for raucous happy hour groups and intimate dining affairs.

The 20-foot, alabaster-hued bar upfront boasts an enormous selection of Old- and New-World British beers on tap along with plenty of wines and spirits, but when it all boils down, this is a spot known for gin. The men involved in conceptualizing this joint all have backgrounds in bartending, so you know you’re in for a treat when it comes to cocktails and booze choices. Indulge in an array of gin-and-tonics that feature all the styles of the juniper-derived drink, expertly mixed with the ideal amount of liquor, house-infused mixers (with botanicals like bee pollen, cucumber, and lavender) and garnishes so you get to experience the subtle flavors just as the distillers intended. Or, let mixologist Dominic Venegas (part of a James Beard Award-nominated team) work his magic in creating you the perfect elixir of inebriation, such as the potent "Stallion," mixed from top-shelf gin, Barolo Chinato (a fortified, aromatized wine from northern Italy), Curacao, and bitters.

Chef Luis Ulloa adds another touch of class to this busy area that’s more known for quick bites and dive bars than the caliber of culinary creativity he puts forth. You might not consider British cuisine to be that creative, but Ulloa busts out all kinds of explosive flavors to complement the concoctions produced by the bar. Start with a sampling of pickles, from horseradish beets and hot-and-sour baby vegetables to curried cauliflower, and then sink your teeth into pillowy crumpets topped with house-smoked salmon, braised Moroccan lamb, or duck confit. There’s also house-made charcuterie, cheese plates, and mason jars stuffed with delectable offerings like a Scotch egg, chicken liver foie gras, and oceanic smoked local bluefish salad (served with charred crostini — yum!). Larger plates include British staples such as fish and chips, steak and kidney pie, and bacon-wrapped quail, and are perfect for sharing.

For more information on location, menu, and special events, check out The Winslow’s webpage.


Di Fara Pizza Tavern, opening on E Chatham St., is owned by Greg Norton and Matt Geiser and is focused on making authentic by-the-slice Brooklyn style pizzas, with thin crusts and as much real Italian flavor as they can get.

“We have ingredients imported from Italy, from a small farm in Naples. It’s not cheap but we don’t want to cut corners,” Norton said. “We hand-cut the basil and the toppings are sliced to the pie. They’re not sitting out all day to dry out.”

The authenticity of the pizza goes all the way to the water used to make the dough. Geiser said the New York City water is what gives the pizza there its unique flavor and they have found a way to replicate that with a new kind of water treatment machine.

“It purifies the water and then adds a mineral concentrate to make it identical to the water in New York,” Geiser said. “We can even pick which borough we want.”

The history with Di Fara Pizza Tavern goes back more than half a century earlier, as Norton’s uncle Domenico DeMarco first opened Di Fara in Brooklyn in 1965. Since then, it’s been one of the top rated pizza restaurants in the city, with popular food critic Anthony Bourdain calling it the “best of the best” in New York pizza.

Both Geiser and Norton are so passionate about the taste that they are not doing deliveries, out of concern it will get soggy in a delivery box or be tossed around in the drive.

“We want you to come see us making the pizza,” Norton said. “Our kitchen is up front for everyone to see.”

Renderings of Di Fara Pizza Tavern’s interior


New York Sour

A traditional sour is composed of spirit, citrus and sugar (and sometimes egg white) and accounts for many of the best known cocktails in rotation today. The esteemed group includes seemingly disparate classics like the Daiquiri, Pisco Sour and Whiskey Sour, so it’s a varied bunch.

The Whiskey Sour comes from the mid-19th century and is believed to have first appeared in print in the 1862 edition of the famed “Jerry Thomas Bartenders Guide.” In addition to being one of America’s great cocktail inventions, the Whiskey Sour has persevered through time and is still beloved. It has spawned numerous variations, but perhaps none so popular as the New York Sour.

The New York Sour updates the Whiskey Sour recipe (whiskey, lemon, sugar, egg white) with a float of dry red wine. The wine lends its aromatic qualities and deep red color to the drink. Reports trace the New York Sour back to the 1870s or 1880s, although it operated under other names during this time, including the Continental Sour. It’s possible that the New York Sour was created in Chicago, but in time, the New York label grabbed on and never let go.

This recipe comes from Allen Katz, the co-founder of New York Distilling Company and a leading expert on spirits and cocktails. He suggests either rye whiskey or bourbon as your base. A rye-spiked sour will feature more prominent spice notes than the bourbon version, but both spirits perform admirably. From there, fresh lemon juice and simple syrup keep the cocktail balanced while the egg white adds a silky texture and frothy head. Finally, red wine is slowly floated on top, providing a striking visual in addition to its dry and fruity flavor.

The New York Sour is one of those cocktails that is relatively simple to execute, yet looks impressive and tastes complex. So, it has all the hallmarks you want when shaking drinks, whether you’re flying solo or serving a crowd.


How to make new york-style cheesecake

Preheat the oven to 375°F. Next wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F.

Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools.

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

Add the vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined.

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Make sure the batter is uniform but do not over-mix.

Pour the batter on top of the crust.

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking.

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged it will continue to cook as it cools).

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you dare to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.


The Winslow: UK-Inspired Pub Dishes with a NY Twist

New York is no stranger to pubs –– every neighborhood has its share of “wakes,” “taverns,” and “houses.” But few do public houses better than the UK, and there are certain dishes that few locals can compete with, either. But after dining at The Winslow in the East Village, I’m happy to report that I discovered a few delectable dishes that Great Britain is known for, as well as other classics prepared with a New York twist.

I kick-started my appetite with “Three Little Pigs,” which was not for the vegetarian (luckily I’m not one.) This course consisted of country ham, guanciale, pork banger, an assortment of cheeses, mustard, gherkins, aioli, and sauerkraut. I could’ve easily eaten this as my meal, but there was plenty more on the way.

I thoroughly enjoyed the rich, creamy burrata and roasted beet salad with pesto croutons, radicchio, and butter lettuce on toast. This plate was the most innovative, in my opinion.

What’s a pub dinner without fried cheese curds? And we had plenty, I might add. Sinful, fried and fattening, these were good!

Ok. This mac ‘n cheese might have been in the top three I’ve tasted to date. Decadent and creamy with smoked gouda, the noodles in this dish were cooked al dente (rarely happens). Loved this recipe.

One of my all-time favorite dishes that I recall eating during my time in England is chicken curry. Very different from a Thai curry (also delicious) or a Chicken Tikka Masala, this sweet, tangy and slightly spicy recipe usually contains ingredients such as onion, carrots, peas, ginger, turmeric, and coriander. The Winslow’s version is a Chicken Curry Pie, and brought back fond memories of eating curry when I visited Newcastle Upon Tyne back in the 󈨞s. I loved the dish so much I stashed some in my suitcase for the return trip home.

I wouldn’t change one thing about this chicken curry pie (English peas, potatoes, carrots, puff pastry), as there’s no point in tweaking perfection.

The Winslow Burger should be taken seriously, too (although the brioche could’ve been softer). Made from house-ground chuck, short rib, and flank, with caramelized onion, red chili aioli, and cheddar, this was a mighty good burger. By the last course, however, my stomach was in overdrive, and I had no appetite left.

I’d like to return to the Winslow to devour an entire burger on an empty stomach. At least that’s the plan, and add a side of mac ‘n cheese. As for the chicken curry pie, I’ll take two to go.

243 E 14th St
New York, NY 10003
(212) 777-7717

My evening at the Winslow was part of a press tasting, but every word I’ve written is mine.


A New UK-Inspired Pub Opens in New York - Recipes

We are opening and coming back! Stay tuned to @themodernnyc for updates.

The Modern is a two Michelin-starred, contemporary American restaurant at the Museum of Modern Art, featuring three separate experiences:


Pulled Pork Recipes for Every Occasion This Season

If you ask any pitmaster, they're likely to agree that the key to perfect pulled pork has a lot to do with how long the meat has been cooking. Unlike quickly searing a steak or some shrimp, cooking a pork shoulder on low for hours allows the moisture and flavors of the meat to be sealed inside. This pulled pork recipe recipe mimics the 'low and slow' method, and the juicy result is certainly worth it. It's tender, soft, and melts in your mouth. Even better news? You've probably got most of the ingredients you need to make this exceptional pulled pork already in your pantry or fridge &ndash now all you need is a great pork shoulder. This simple recipe calls for a few sweet onions, some seasoning blend, chicken broth, salt, and a tenderloin. That's it. Give the pork between eight to ten hours in your slow cooker, and it will be fork tender and ready to shred by dinner time. Plus, it'll fill your house with a mouth-watering aroma.

Pulled pork is a regional classic, and we believe that all Southerners should be able to make it. This slow cooker pulled pork is a great foundation for both amateur and seasoned cooks, and doesn't take much time to prepare in advance. When it comes to seasoning the meat, we recommend a spice blend of garlic powder, oregano, and crushed red pepper. You can often find this already blended in the spice aisle of your local grocery store, but don't be afraid to mix up the ingredients if you've already got them all on hand. We tested this recipe with McCormick Grill Mates Backyard Brick Oven Seasoning, but try swapping in your favorite pork rub if desired. If you'd rather not serve this great pork dinner recipe as a main dish, it can easily be subbed into many of your other favorite recipes. Try making Pulled Pork Nachos for game day or as a Friday night family dinner treat. Or, whip up some Pork Noodle Bowls as a cozy dinner recipe on cold evenings. We also love topping this juicy pork with our favorite local barbecue sauces &ndash like Alabama white sauce &ndash and serving as a pulled pork sandwich next to some creamy potato salad and a cup of banana pudding. If you're looking to share this recipe with friends, we definitely recommend preparing 5-Ingredient Slow Cooker Pulled Pork for your next potluck or church gathering you'll have everyone asking for the recipe.


Amber Ale

Our Brew Pub is Now OPEN for Take Out and Limited Dine-In Service for up to 6 people per table, Friday- Sunday 12-8 pm. Masks are required unless seated at your table.

Our Brew Pub is Now OPEN Thursday – Sunday 12-8 pm for limited dine-in service for up to 6 people per table. Masks are required unless seated at your table.

Excited to dine in with us? Add your party to our Yelp waitlist to save time and reserve your place in line.

Our Brew Pub food and beer is available for takeout Thursday – Sunday, 12-8 pm. Order online for safe and convenient curb-side pickup.

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This 19-year-old chef is running his own swanky New York City restaurant

At 13 years old, most people are agonizing over homework. At that age, Flynn McGarry was agonizing over ingredients for the $50 10-course tasting menu served at his pop-up restaurant Eureka, which was run out of his San Fernando Valley, California, home.

Even the teenage mischief he got into was culinary. Like the time he snuck into his neighbor's yard — to pluck herbs for a dinner.

"Rosemary flowers," he told The New Yorker in 2012. "I saw them growing there and I knew theyɽ be amazing in my farro dish. Unfortunately, this neighbor's not so nice, so I had to be kind of sneaky."

Despite McGarry's age, the food was a hit: "I've got to say, I was a little worried, walking up here," one diner told The New Yorker. "The kid's bike is chained up outside! But his sunchoke soup—my God!"

That early talent, which he mastered by cooking his way through expert level recipes in "The French Laundry Cookbook" and studying YouTube videos, landed McGarry national acclaim as a culinary wunderkind. He spent the next six years studying in elite kitchens and working alongside renowned chefs at restaurants like Eleven Madison Park in Manhattan, New York. He considers those chefs, like Daniel Humm at Eleven Madison Park and Ari Taymor at Alma in West Hollywood, to be his teachers.

"They let me work in their kitchens, but gave me real responsibilities and taught me the business side, instead of just having me pluck herbs," McGarry tells The New York Times.

At 15, he was featured on the cover of The New York Times Magazine, and named one of Time's "25 Most Influential Teens."

Now, at 19 — and the chef of his own fine dining restaurant, Gem, in New York City — the "kid prodigy" reputation is something McGarry is trying to move beyond.

"When people have known about you for five, six years, you don't really get the same sort of freedom to figure out your stuff before people come in with expectations," McGarry tells CNBC Make It. "[Guests] come in expecting a restaurant that's been open for five years."

Really, McGarry opened Gem less than five months ago.

"There is so much hype," Gem cook Charlie Fuerte says, adding that for now, the restaurant is living up to it.

McGarry literally helped build the place ("I put up like three of these walls. [I] ripped up all the old floors, I was hands on in every single way") and now, managing a team of 11 employees, he often works six days and 100 hours a week. The teen makes decisions on the restaurant's budgets, menu, decor, music playlists and even the uniforms of the his cooks. Gem has two seatings each night, serving a $155 12- to 15-course tasting menu of dishes like a stew of crabs, leeks and rose, later followed by a plate of new potatoes braised in yogurt. An optional wine pairing is $100.

"The word 'teen' is always put in front ɼhef,'" McGarry says of the articles written about Gem. "I still do the same thing as a 34-year-old chef, so I don't think there's any reason that I would find that as a term that degrades what I do every single day."

As McGarry has progressed from an aspiring cook into the leader of a restaurant, his culinary style as a chef is also changing. For example, he took a dish that heɽ become famous for in the early years of his career off the menu at Gem.

"Like any child star transitioning into adulthood, McGarry can no longer rely so much on the novelty of being unusually young," food critic Hannah Goldfield wrote for the New Yorker in April. "The dish he's most famous for—a winking spin on P. B. & J., featuring foie gras and jelly on a homemade peanut-butter Ritz cracker, which turned up as a canapé one night—has begun to seem a bit too cute."

"It's a good dish, I still think it tastes good," McGarry laughs. "I took it off the menu because I feel ridiculous saying, 'It's a Ritz Cracker!'

"That's a dish that I've been doing now for four years or something," he tells CNBC Make It. "My food has changed so much from that point . it's like [if] you looked at a painter and you tried to do a show and you have only things that they created five years later and then you throw one thing in there they created five years before, it's going to feel out of place. That's why we did it for one menu and took it off."

Gem is legally owned by McGarry's older sister, Paris, 23, since he's not actually old enough to procure a liquor license. The restaurant has about 15 backers, who partnered with McGarry to open the restaurant for "well under $1 million," he says. His financing strategy was to stay lean, and avoid raising more money than was needed.


Pete’s Tavern serves the best in Italian-American cuisine & our famous 1864 House Ale with the same kind of high quality neighborhood service that made O. Henry a loyal regular at the last turn of the century.

Experience the traditions that have made Pete’s Tavern a success for over a hundred and fifty years by having your next office or private party in our Speakeasy Party Room. The party room is available for all different occasions and we offer several menu plans (including open bar and buffets) for your consideration. Pete’s Tavern also offers its expert staff of chefs, servers & bartenders for off premise catering services.

If you have any questions or specific requests please contact us & we will do our best to accommodate your specific needs.

“Voted by TIME OUT MAGAZINE as ‘One of the Best Tables for People Watching’ in all of New York City”

16 Beautiful Outdoor Tables From April to October

Pete’s Tavern Disguised as a Florist During Prohibition

RESTAURANTS BY CHEF BURKE

Please visit the individual location’s page (linked below) for the most up-to-date information on the availability of indoor dining, take out, delivery and more!

NEW YORK

Upper East Side
135 East 62nd Street, New York, NY 10065
Click here to view location on Google Maps
212.988.9021

David Burke Tavern is the flagship modern American restaurant situated on two stories of a stately townhouse on New York City’s Upper East Side — classic fare – often show-stopping presentations.

Signature Menu Items: Clothesline Bacon, Duck and Lobster Dumplings, Himalayan Pink Salt Aged Beef

NoMad
30 West 30th St., New York, NY 10001
Click here to view location on Google Maps
646.398.7664

Known for its wood-burning ovens – roasted meats, fish, vegetables, and pizzas – all done with a twist of Chef David Burke style. Perfect neighborhood spot with a 35-foot bar, private dining room, and a large communal table.

Signature Menu Items:Woodfired Pizzas, Hipster Fries, Hay Smoked Lamb Chops, Angry Lobster Dumplings

New York, NY
218 Bowery, New York, NY 10012
Click here to view location on Google Maps
646.649.4805

A French restaurant and lounge with a New World spirit designed with an emphasis on group dining. Mister French combines the French innate style and Old World culinary confidence with the USA brash sense of freedom, imbuing it with fun sophistication and surprise. Chef David Burke oversees the culinary vision of Mister French in the role of Directeur Culinaire.

Signature Menu Items: Duck & Waffles, Squid Ink Gnocchi, Loup de Mer, Cote de Boeuf, original cocktails

LONG ISLAND

RED SALT ROOM Long Island, NY

Located in The Garden City Hotel
45 7th St, Garden City, NY 11530
Click here to view location on Google Maps
516.877.9385

Located in the famed Garden City Hotel, Red Salt Room features Chef Burke’s signature and whimsical approach with a seasonally driven menu. The space hums with style, sophistication, and creativity. Don’t miss the stunning floor-to-ceiling backlit sea salt brick wall, a decorative nod to Burke’s famous patent on Pink Himalayan salt dry-aging technique.

Signature Menu Items: Candied Bacon on a Clothesline, Surf and Turf Dumplings, Long Island Duck Cassoulet, Braised Short Ribs, Salt Brick Beef, seasonal offerings

KING BAR Long Island, NY

Located in The Garden City Hotel
45 7th St, Garden City, NY 11530
Click here to view on Google Maps
516.877.9385

Enjoy inside dining and table service at The King Bar located in the Garden City Hotel. Serving an array of scratch made cocktails and a selection of Chef Burke’s favorite menu items. Weekend Brunch a la carte style on Saturday and Sunday. Breakfast Daily. Dinner Thursday – Saturday.

Signature Menu Items: Heirloom Tomato and Burrata, Salt Brick Dry Aged Beef, Mafaldine Pasta and seasonal offerings

SARATOGA SPRINGS

SALT & CHAR Saratoga Springs, NY

Located in The Adelphi Hotel
353 Broadway, Saratoga Springs, NY 12866
Click here to view on Google Maps
518.450.7500

Salt & Char is a Modern American Steakhouse with an inviting and stylish metropolitan sophistication that brings exceptional cuisine to one of upstate New York’s most storied destinations, The Adelphi Hotel at Saratoga Springs. Guided by Culinary Director David Burke, the menu focuses on seasonal, sustainable and locally-sourced cuisine.

Signature Menu Items: Duck Confit Potato Skins, Pastrami Cured Salmon Gravlax, Highest Quality of Aged Meats, Black Angus, and American Wagyu

Located in The Adelphi Hotel
365 Broadway, Saratoga Springs, NY 12866
Click here to view on Google Maps
518.678.6000

Morrissey’s Bistro is located in the dining room in the Adelphi Conservatory. Culinary Director Chef David Burke has created an expanded all day menu. Serving breakfast, brunch, lunch and dinner.

Signature Menu Items: Cheese Fondues with Truffles, Short Rib Croquets, Wood Fired Flatbreads, Coq Au Vin, Sourdough Crusted Halibut, Steak Frites Hanger Steak, Seasonal Offerings

HUDSON VALLEY

REVEL 32° Hudson Valley, NY

32 Cannon Street, Poughkeepsie, NY 12601
845.244.8880

Revel 32° is a one-of-a-kind event space in the Hudson Valley. Rich in history and maintaining many original features such as stained glass windows, a brick façade and wood floors, Revel 32° is a family-owned and operated, 10,000 square foot space, with seven event rooms of varying capacities and backdrops – all with a unique, urban flair in the heart of Poughkeepsie.

Chef David Burke and #TeamChewdoin are the preferred caterers for the venue.

BELMAR

801 Main St, Belmar, NJ 07719
Click here to view on Google Maps

Located at Beach Haus Brewery, Beach Haus Bar & Grill by David Burke brings a chef-driven menu to the tap room, elevating the entire brewery experience.

Signature Menu Items: Wood-Fired Pizzas, Wings & Rings, Giant Bavarian Pretzel, Wood-Fired Shrimp, Pork Shank Redemption, Joey Bag of Donuts.

801 Main St, Belmar, NJ 07719
Click here to view on Google Maps

Located at Beach Haus Brewery, Belmar Kitchen by David Burke is a rustic tavern with nods to American and Italian cuisines using local Jersey Shore ingredients.

Signature Menu Items: Wood-Fired Pizzas, Lobster Dumplings, Lamb Chops, Dry Aged Ribeye, Spicy Oven Roasted Prawns, Bison Ragu Pappardelle

EAST BRUNSWICK

At The Chateau Grande Hotel
670 Cranbury Road, East Brunswick, NJ 08816
Click here to view on Google Maps

Orchard Park by David Burke showcases award-winning celebrity chef David Burke’s modern American cuisine with a seasonal menu highlighted by cuts of steak prepared using his patented Himalayan sea-salt dry-aging technique. The restaurant features an open state-of-the art kitchen that protrudes into the dining room. The menu is reflective of the restaurant’s design, serious food in a chic, elegant, casual setting.

Signature Menu Items: “When Pigs Fly” Signature Clothesline Bacon, Handmade Pasta, Specialty Pizza, Roasted Branzino, DB Salt-Aged Beef.

FORT LEE

200 Park Ave, Fort Lee, NJ 07024
Click here to view on Google Maps
201.583.4777

Brings modern American-Asian-Cuban fare to Fort Lee, NJ. The menu showcases America’s melting pot of flavors with an emphasis on Latin and Asian ingredients.

Signature Menu Items: Pastrami Smoked Salmon Arepa , Tuna Tartare Tacos , Oxtail & Pepper Jack Cheese Croquettes , Sushi, Salt & Coffee Crusted Snapper , Chef Burke’s Patented Salt-Aged Beef

RUMSON

26 Ridge Road, Rumson, NJ 07760
Click here to view on Google Maps
732.576.3400

Red Horse by David Burke is a Modern-American Steakhouse and sushi bar in Rumson, NJ. At Red Horse by David Burke the art is not only on the plate, it’s all around. Chef David Burke is an avid art collector and some of his favorites are on display here.

Signature Menu Items: Clothesline Peking Bacon, Sushi, Fromagerie Cheese Popovers, Roast “Gypsy” Style Duck, DB “Salt Aged” Beef, Smoked Salmon Carpaccio

SEA BRIGHT

Located at the Driftwood Cabana Club – Restaurant open to the public
1485 Ocean Ave, Sea Bright, NJ 07760
Click here to view location on Google Maps
732.530.9760

Drifthouse by David Burke is a New American seafood restaurant located at the Driftwood Cabana Club offering superb views of the Atlantic Ocean and sunset views over the Shrewsbury River.

Signature Menu Items:Chorizo & Octopus Kebabs, Clothesline Bacon, Seasonal Starters, “Angry” Hour

Located directly on the beach at Driftwood Cabana club and is open to the public October through May
1485 Ocean Ave, Sea Bright, NJ 07760
Click here to view location on Google Maps
732.530.9760

CLOSED FOR THE SEASON

Nauti Bar, located directly on the beach only steps from the pounding surf, is open every day except Tuesday from October through May. Nauti Bar serves Burke’s specially crafted and fun beach bar menu with local oysters, dry-aged burgers, pizzas baked in the bar’s own wood oven, salads, premiere wines, local craft beers, artisan cocktails and more.

Signature Menu Items:Raw Oysters, Popcorn Shrimp, Cheese and Charcuterie Plates, Wood Stone Oven Pizzas, “Angry” Hour

WEST NEW YORK

SON CUBANO West New York, NJ

40-4 Riverwalk Place, West New York, NJ 07093
Click here to view location on Google Maps
201.399.2020

SON Cubano, or the “Sound of Cuba”, brings fine Cuban Modern Cuisine to the Metropolitan area with beautiful views of the New York City skyline. Come try the taste, sights and sounds of Cuban style. Features Include: Modern Cuisine, Live Music, DJ, Dancing, Entertainment, Unique Flavorful Foods, Full Bar with Dining & Lounge, Weekend Brunch, Outdoor Patio, Takeout & Wheelchair Access.

Signature Menu Items: Cuban Egg, Ropa Nueva, Blackpepper & Pina Glazed Thick Cut Bacon, Filet “Minuto”, Pork Loin “Palomilla”

CHARLOTTE

Le Méridien Charlotte, North Tower, 555 S McDowell St, Charlotte, NC 28204
Click here to view location on Google Maps
980.237.5354

Red Salt by David Burke showcases award-winning celebrity chef David Burke’s modern American cuisine with a seasonal menu highlighted by cuts of steak prepared using his patented Himalayan sea-salt dry-aging technique. The whimsical approach to the food and beverage program is complemented by an upbeat atmosphere featuring artwork specially curated by chef Burke himself.

Signature Menu Items:Gruyere Popovers, Lobster Dumplings, Octopus & Chorizio Kabobs, Clothesline Bacon, Salt Aged Beef, Braised Bison Short Ribs, Prime Skirt Steak and “Shrimp and Grits”

Rooftop, Le Méridien Charlotte, North Tower, 555 S McDowell St, Charlotte, NC 28204
Click here to view location on Google Maps
980.237.5356

Surrounded by the lights of Charlotte’s skyline, Cloud Bar by David Burke is located on the rooftop of Le Méridien. Sip on a signature cocktail while enjoying uptown Charlotte’s best sunset view and light bites from world-renowned celebrity chef David Burke.

Signature Menu Items:Craft cocktails, DB Burger, Clothesline Bacon, Cheesecake Lollipops

WASHINGTON D.C.

BLT PRIME BY DAVID BURKE Washington D.C.

1100 Pennsylvania Ave NW, Washington, D.C. 20004
Click here to view location on Google Maps
202.868.5100

BLT Prime by David Burke is a contemporary steakhouse in Washington D.C. that showcases classic steakhouse fare with inspiring ingredients, creative whimsy, and modern accents. Helmed by celebrated chef David Burke, the menu, organized by category, offers an impressive selection of the highest-quality dry-aged steaks complemented by savory sides.

Signature Menu Items: Warm Popovers, Pastrami Salmon Carpaccio, Couch Potatoes, Tomahawk with Red Coat Prawns

BRECKENRIDGE

1925 Airport Rd, Breckenridge, CO 80424
Click here to view location on Google Maps
970.547.9759, Ext 3

Breckenridge Distillery Restaurant brings the unique flavors from Chef David Burke and good company together in a relaxed mountain setting. When Chef was designing the BDR menu, he wanted to give people local, seasonal and approachable dishes. American food that complimented the fantastic spirits of Breckenridge Distillery.

Signature Menu Items: D.B. Burger, Hipster Fries, Moroccan Glazed Lamb Meatballs, BBQ Baby Back Ribs, Beef Brisket, Pulled Pork, Seasonal Offerings

SAUDI ARABIA

Riyadh Front Mall
8793 – King Khalid International, Airport Road, Riyadh

The Zone Mall
Takhassusi St, Al, Mohammadiyyah, Riyadh 12364

Chef David Burke brings some of his favorite dishes to two locations in Riyadh, Saudi Arabia and adds a local culinary twist.

Signature Menu Items: Seafood Pizza, Pastrami Smoked Salmon, Lamb Sausage Cavatelli, DB “Salt-Aged” Beef

Throughout the past twenty years, Burke’s wide-ranging and innovative restaurant concepts have included David Burke Townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, and David Burke Kitchen (NYC) David Burke Fromagerie (Rumson, NJ) David Burke’s Primehouse (Chicago) David Burke Las Vegas (Las Vegas) and David Burke Prime (Foxwoods, CT).

Currently, David has opened David Burke Tavern (his NYC Flagship Restaurant), BLT Prime by David Burke in Washington DC, launched the David Burke Catering Company, Woodpecker by David Burke in NYC, Drifthouse and Nauti Bar by David Burke, on the Jersey shore, Breckenridge Distillery in Breckenridge, CO, Red Salt by David Burke and Cloud Bar by David Burke in Charlotte, NC, Beach Haus Bar & Grill by David Burke in the Beach Haus Brewery in Belmar, NJ, Orchard Park by David Burke in East Brunswick, NJ, Red Horse by David Burke in Rumson, NJ and two locations of David Burke KSA in Saudi Arabia. He is the Culinary Director for the Adelphi Hotel in Saratoga, VENTANAS in Fort Lee, Son Cubano in West New York, The Garden City Hotel which includes Red Salt Room by David Burke, the King Bar by DB & The Patio Bar, and Mister French in NYC.