Park Ave Kitchen by David Burke is akin to entering a chic yet cozy haven. The decor is modern yet inviting, with soft lighting and tasteful accents creating an intimate atmosphere perfect for casual gatherings and intimate dinners. The spacious Brasserie ensures diners can enjoy their meals without feeling crowded during peak hours. But if you want a meal on the go, David Burke’s ingenious Café is steps away. This is Chef Burke’s first foray into the fast-casual arena. He explains the popular two-concept model is due to the vibrant Midtown location in one of the most prestigious office buildings.
What sets Chef David Burke apart is his boundless creativity and willingness to push the boundaries of traditional cooking. Whether it’s his signature Angry Lobster dish or his famous Clothesline Bacon, Burke’s creations are as visually stunning as they are delicious.
PRESENTATION & DETAIL
One of the highlights of dining at Park Ave Kitchen (PAK) is the attention to detail, evident in every aspect of the meal, from the presentation of each dish to the impeccable flavor pairings. Additionally, the restaurant is committed to sustainability. At the heart of Burke’s culinary philosophy lies a deep respect for ingredients and a commitment to innovation. He is known for his playful approach to food, often incorporating unexpected elements and whimsical presentations that delight the senses and challenge the palate.
David Burke is a dyed-in-the-wool Jersey boy. He still chooses life in New Jersey even though three of his restaurants—including the renowned David Burke Tavern, which has appeared on Top Chef—are in NYC and Long Island. The remaining US restaurants are in New Jersey, Upstate New York and Norh Carolina.
CULINARY GENIUS
The menu at PAK is a testament to culinary innovation, offering a diverse selection of dishes that celebrate local and international flavors. The Brasserie features David Burke signatures such as Clothesline Bacon, black pepper maple glaze, pickle, lemon, Pretzel Crabcake, tomato-orange jam, and chipotle aioli. These are contrasted with dishes representing new culinary territory for a Burke menu, like Rack of Lamb, olives, tomato couscous, merguez sausage, mint, preserved lemon, and Moroccan glaze.
Other menu highlights include Tomato Soup Au Gratin, garlicky croutons, and alphabet noodles; Smoked Salmon Flatbread, horseradish, ricotta, pickled onions, and capers; Lobster Dumplings, tomato-miso dressing, chili oil preserved lemon; and Rock Shrimp Ceviche, avocado, shaved onions, herbs, heirloom tomato, citrus, and coconut leche de tigre among the appetizers.
At the same time, entrée standouts are the likes of Sea Scallops with Butternut Ravioli, pumpkin seeds, mushrooms, leeks, and pomegranate; Bison Short Ribs, Jack cheese polenta, crispy squash rings, barbecue essence; and Black Sea Bass Tiki Masala, coconut rice, turmeric, chickpeas, zucchini chips; and Pork Chop with Garlicky Clams and Chorizo, mini macaroni, lemon, herb broth. There will also be what Burke calls “the classics,” such as Steak Frites and Bolognese. And, in keeping with PAK’s two personalities, there are two dishes for two: Dry-Aged “Swinging” Tomahawk Steak, hanging from a hook and hay-smoked at the table, and a Porterhouse.
Dessert? Of course! Luscious menu selections include the Tiny Dancer Triple Chocolate Mousse Cake, Cake Pops, and Not So Humble Key Lime Pie. Selecting wine at PAK is more like shopping at a liquor store. The restaurant offers a total of 250 wines—along with fun cocktails, too.
THE CAFÉ
In contrast, the Grab-n-Go Café is a symphony of white, black, and gray hues characterized by their intricate interchange on the floor. Large gray and white woven bistro chairs tempt patrons to sit at round white marble tables with occasional black and gray streaks.
The two spaces are separated by the marble-topped bar and fluted translucent panels on the brasserie side, the stainless-steel grab-go cases on the café’s side, and another of Burke’s artworks in between, a colorful steampunk console.
In the Café, the house-made packaged offerings in the cases, including a seasonally rotating roster of at least twelve salads and the same number of sandwiches, are complemented by made-to-order hot items from the open kitchen. They include the PAK Burger, sauce, pickles, sesame seed bun; Pizzas; and, for the first time, individual slabs of the Clothesline Bacon, which also grace the Clothesline Bacon BLT. Then, there is the crispy chicken sandwich called The Road Runner.
Open for breakfast, lunch, and early dinner, the Café’s extensive selection of baked goods—breakfast pastries, cakes, pies, cupcakes, cookies, and the bread for the grab-n-go sandwiches--hail from Dixie Lee Bakery by David Burke, a 90-year NJ institution, which Burke (who studied pastry at France’s famed École D’Arts Culinaires Lenôtre purchased two years ago.
Park Ave Kitchen is a must-visit destination for anyone looking to indulge in an unforgettable dining experience in the heart of NYC. With its impeccable service, exquisite cuisine, and inviting ambiance, it’s no wonder this establishment has quickly become a favorite among discerning food enthusiasts.
For more information on Park Ave Kitchen by David Burke, visit parkavekitchenbydb.com