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| New York
City - New York |
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Society -
Extraordinary
September - 2007 |
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6 Stars
& 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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David
Burke is an acknowledged culinary genius, with a flare for drama, and the
unconventional all on display at the fabulous "davidburke & donatella"
Restaurant on 61st Street and the Upper East Side. David partnered with Dona
Arpaia, a lawyer turned restaurateur, and opened "davidburke & donatella"
to rave reviews in January 2003. Their partnership works beautifully because
Dona uses her people and managerial skills to keep the dining room happy, while
David creates never before seen culinary fantasies in the kitchen.
Having
heard about David's signature dishes "Angry
Lobster & his Bronx Style Filet Mignon of Veal, as well as his
scrumptious Cheesecake Lollipop trees, I looked forward to a fantastic dining
experience. Arriving at the restaurant, we walked down a set of stairs to what
once was an Upper East Side town house. The all white front room features a
full length bar where power diners from the worlds of entertainment and finance
can dine solo from the gourmet menu, or savor a fine wine, or liquor. The front
and back dining rooms at both lunch and dinner are filled with the type of
people you read about on Page Six, or Boulevard as well as regular businessmen
and tourists... |
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| The main dining room is formal
in appearance and adorned with shades of Red, and crimson along with wall
decorations of blown glass multi colored balloons, and a spectacular sculpture
made of red glass rods over the fireplace. The seating and banquettes are
luxurious and spaced so that you can enjoy neighboring tables without feeling
uncomfortably close. |
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The Maitre'D and staff is knowledgeable and attentive,
and describes and explains some of David's more creative dishes. Even the
Brioche roll presented as you sit down have a unique "Burke" flair and panache.
The Brioche is baked in a copper casserole which also acts as your serving
piece... The sourdough top of the Brioche is sprinkled with thyme and coarse
salt and a mid eastern spice. Accompanied by a special butter sprinkled with
coarse red salt, makes it indescribably delicious.
We started off with "Angry
Lobster" one of David's many memorable signature Dishes along with an
exquisite Parfait of Yellow fin tuna and Salmon Tartar topped with American
Sturgeon Caviar and Crème Fraiche. The Angry Lobster is "hot spicy" and
delectable while the Tartar dish is almost a meal in itself. My main course
consisted of Wild King Salmon adorned with heirloom tomato, marinated Bermuda
onions and citrus and coconut kaffir- lime emulsion while our other
entrée was Bacon wrapped Muscovy Duck, with celery root puree, endive
and apple relish. Both dishes were beautifully presented, delicious and
memorable. Dessert converted our table into a pastry garden filled with trees
made of cheesecake lollipops in strawberry and chocolate dip and bubble gum
flavored whipped cream.
Dining at davidburke & donatella provided us
with a memorable 2-1/2 hour culinary tour of
David's
genius and an elegant and sophisticated ambiance. This amazing restaurant
provides an atmosphere, menu and price range that make you want to come back
again! |
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| “Daring to be great with no apologies.” ~ BK |
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by
Barry Kay
Editor: Barry Kay
Editor-in-Chief: John
Lomitola |
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| © 2007 ~ Seven Stars and Stripes, Inc. |
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