David Burke and Labor Day

I want to apologize in advance for the low quality of photography.  I don't know if it's just me, but I feel weird setting my flash off every minute in a nice restaurant.  Half-way through the meal I said ef it and just started taking flash photography.  I wanted to be able to share my meal with you guys.

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!

12 sangria
The final course was a peach melba.  It had a cold pistachio nougat on the bottom, peaches floating in a warm raspberry sauce in the middle and vanilla ice cream on the top.  It was paired with a raspberry linzer cookie.  Wow, I normally stay away from pistachio desserts but this treat was wonderful.  Paired with a specialty BBQ peach beer created by Chef Burke himself.  It tasted more like grilled peaches (yum) rather than peaches in BBQ sauce (uh...).  Random fact: January 13 is national Peach Melba Day. 
Burke in the Bottle

Peach Melba with a raspberry linzer
The food was definitely memorable and I can't wait to try out his other restaurants.  If you would like to visit this restaurant here is the contact info and let me know how you like it! Good Eatings!

David Burke Kitchen
23 Grand Street (at Sixth Avenue)
Soho, NYC 10013
212.201.9119 tel
646.770.8716 fax

1 comment:

  1. Food looks amazing!!! Thanks for sharing. I love NYC =)


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