David Burke Tavern

World-renowned chef David Burke has just about done it all throughout his groundbreaking career. After graduating from the Culinary Institute of America, Burke worked alongside some of the most revered names in cooking including Daniel Boulud, George Blanc and Charlie Palmer. Burke’s mastery of French culinary techniques paired well with his American flare. At only 26 the chef was well on his way to leaving a mark on the restaurant industry with his critically-acclaimed River Park Cafe (steps away from Time Out Market New York). In 1992 Burke joined forces with Smith & Wollensky CEO Alan Stillman to open the much loved Park Avenue Cafe. In 2003, Burke went out on his own to found David Burke & Donatella, the first spot in what has become a rapidly expanding empire.

These days Burke’s name is synonymous with fine dining. Just some of the restaurants that he has been a part of are NYC’s David Burke Townhouse, David Burke Kitchen and Fishtail by David Burke, David Burke’s Primehouse in Chicago, David Burke Las Vegas and David Burke Fromagerie in Rumson, New Jersey. Chef is one of the leaders in culinology, “an approach to food blending culinary arts and food technology. As a culinary pioneer, Burke’s innovations and revolutionizing techniques appear on menus all over the world. Burke owns the patent for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days.”

You may recognize Burke from his appearances on Top Chef Masters, Every Day with Rachel Ray and the TODAY Show. The camera doesn’t just love Burke’s charisma, in this, his Upper East Side tavern’s ‘comfort food roadshow,’ the dishes are familiar yet whimsical—both in conception and presentation—like ‘salmon pastrami’ and ‘bacon on a clothesline.’ Don’t miss out on his imaginative takes on American classics.