Chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, receiving a US patent for his pink Himalayan salt dry-age technique for steaks.
A modern tavern whose ambiance and menu draws inspiration from old New York. The 135-seat restaurant is spread across two floors and includes a bar, upstairs solarium, and walls made of pink Himalayan sea salt. David Burke Tavern is a modern American restaurant by award-winning Celebrity Chef David Burke.
Executive chef Edward Cotton worked with Burke on the menu to offer dishes including lamb carbonara, peking pork shank, tuna steak, and roasted chicken soaked in seaweed.
Chef, restaurateur and cookbook author David Burke began his storied career working with legendary chefs in France and New York such as Pierre Troisgros, Daniel Boulud, and Charlie Palmer.
Situated on the first two stories of a stately townhouse on New York City’s Upper East Side, the restaurant showcases Burke’s creative and contemporary approach to classic fare – often with show-stopping presentations.