So my brother visited me over Labor Day weekend and we went to David Burke Kitchen in SoHo. After seeing David Burke in Top Chef I just had to visit. Chef David Burke is known to have a whimsical approach to New American cuisine. Luckily, there was a Labor Day 3-course prix fixe meal with drink pairings for $39. We jumped on that band-wagon right away. First of all, I just want to say that they have the best butter that they serve with their bread. Shameful to say, I would eat it alone (but I won't!).
First course was a prosciutto and burrata salad with watermelon, heirloom tomatoes, and peaches. Without the prosciutto it would be more of a dessert, but the balance of the saltiness of the prosciutto was so perfect as an appetizer. It was fresh, summery, and savory. Chef David paired it with a honey badger cocktail which had spring 44 honey, lemon juice, apple bitters, and cinnamon syrup. Slightly bitter, sour, and had a slight kick. The first course was a perfect start to get your senses going.
|honey badger cocktail|
|prosciutto and burrata salad|
The second course was roasted sea scallops with heirloom cherry tomatoes, rock shrimp, and tomato water. At first I wondered what tomato water was but it was like a tomato based broth, very tasty. I wanted some bread to sop up the broth. The scallops were cooked so perfectly. I think it would have been more impressive to use bigger shrimp however, they gave a good amount in the dish.
|Roasted sea scallops|
The scallops were paired with a rum, Grand Marnier, St. Germain, and a peach liquer sangria. Now that's a sangria!
|Burke in the Bottle|
|Peach Melba with a raspberry linzer|
David Burke Kitchen
23 Grand Street (at Sixth Avenue)
Soho, NYC 10013