135 E 62nd St
New York, NY 10065
— 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.
— 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.
— Weekdays: Monday-Friday 12:00pm – 10:00pm
— Weekends: Saturday 5pm – 10:00pm | Sunday 11am – 9:00pm