Restaurant Week: Dinner at David Burke Kitchen
July 20, 2011 § Leave a comment
Restaurant Week kicked off last week so Katie and I took advantage of the prix fixe dinner ($35, not including beverages, tax, and tip) at David Burke Kitchen in the mod and fancy shmancy James Hotel downtown. I’ve actually always wanted to try Burke’s dishes – usually characterized as whimsical takes on the classics – and this “urban farmhouse” approach to a restaurant was intriguing. The interior reminded me a bit of Lure Fishbar, basically because we were underground and able to see people walking by above us, but there was a great deal of light thanks to the skylight. I liked that despite the industrial decor, the restaurant actually did have that country barn feel, possibly due to the large butcher’s block table, overflowing with loaves of bread and cheeses and pots of soup broths, in the middle of dining room and the large portraits of the restaurant’s suppliers in their element.
As usual, we planned our meal to maximize the number of different dishes we’d be able to try. For starters, I ordered the lobster dumpling soup and Katie got the asparagus with crisped prosciutto. I loved the rich, shellfish flavor in the broth, which the waiter poured at the table, and the two lobster dumplings, filled with a coconut fennel cream, were heavenly. I only regretted that there were two of them and Katie and I could only have one each. I have to say, however, that I’m not a fan of cold asparagus, especially if it’s been boiled as opposed to roasted or grilled. The burrata, something that I’ve been wanting to try for a while, was lovely though. Insanely creamy and rich and topped with olive oil and coarse shards of sea salt, it would’ve tasted great with anything.
Although one of our starters was somewhat underwhelming, our entrees wowed. The short ribs and cavatelli (kind of a smaller gnocchi), with wild mushrooms and truffle cream, was probably one of the best dishes I’ve had in a long time. The beef was fork tender, the mushrooms added a great earthiness to the dish, and the cavatelli, with its little ridges, did an excellent job of sopping up the savory sauce resulting from the mingled beef juices, mushroom “stock,” and truffle cream.
Equally impressive was the enormous pork chop and parsley onion ring dish. At first, I had difficulty cutting into the chop, which made me worry that the meat had been overcooked, but when I took a bite, it was as tender as could be. I didn’t care too much for the mango chutney (I have a hard time understanding pairings of fruit and meat), but the onion rings were well seasoned and incredibly crunchy, and the two little slabs of cumin bacon added a smoky element.
We also managed to get suckered into ordering a side of smoked beef fat and jalapeno French fries for the table. I should’ve regretted it, but they were just too good.
Desserts were solid versions of RW standards: an apple tart and chocolate caramel fudge cake. Nothing eye-opening but nothing sub-standard either.
Oh, and just another note. The red wine that we drank with our meal, Lai Lai Pinot Noir 2008, has since become a favorite, and I usually don’t even like red wine! Even more surprising, instead of coming from Burgundy (which is Pinot Noir’s original home) or California, this wine hails from the Bio Bio district in Chile. Anyway, I just thought it went very well with the food – great flavor and very smooth.
David Burke Kitchen
23 Grand Street
Soho, NY 10013