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David Burke Restaurant Set to Open at New York Archer Hotel

David Burke Restaurant Set to Open at New York Archer Hotel

The celebrity chef’s newest restaurant is scheduled to open this spring

When the Archer Hotel opens this spring, the boutique hotel in Manhattan’s Garment District will feature a new restaurant by celebrity chef David Burke.

Set inside the 21-story exposed steel and brick hotel on West 38th Street between Fifth and Sixth Avenues, the hotel will feature David Burke’s lobby-level restaurant, and a rooftop bar serving handcrafted cocktails and "shareable small bites" with a view of the Empire State and Chrysler buildings, according to a hotel press release and the hotel website.

The unnamed restaurant will feature an open kitchen and serve modern American fare. No further details have been revealed.

Burke in the Box room service will be available in each of the Archer Hotel’s 180 rooms, each crafted in one of four designs and stocked with Nespresso coffee, a minibar, and free Internet access. The actual room service menu has yet to be announced; however, according to David Burke’s website, Burke in the Box is the chef’s eat-in/take-out restaurant inside Bloomingdale’s in Manhattan, which serves burgers like the Juicy Burkey; salads like the Large Market Salad with green beans, apples, tomatoes, and bacon; and specialties like bacon and lobster mac and cheese.

The hotel also boasts a fitness room and a carefully curated art collection on display throughout the hotel.

While an official opening date has yet to be announced, the Archer Hotel is currently accepting reservations for stays beginning June 1, 2014.

Lauren Mack is the New York City Travel editor. Follow her on Twitter @lmack.


David Burke (chef)

A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke's mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at The River Café. Burke was then chosen by his peers to represent the US at The International Culinary Competition, where he won France's coveted Meilleurs Ouvriers de France Diplome d’Honneur, the only American to ever achieve this honor. Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique. Burke remained Executive Chef at The River Café till 1992.

In 1992, Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003, Burke branched out on his own to start his first ever proprietary and highly praised restaurant, davidburke & donatella. Throughout the past fifteen years, Burke's wide-ranging and innovative restaurant concepts have included david burke townhouse, David Burke at Bloomingdale's, Fishtail by David Burke, and David Burke Kitchen (NYC) David Burke Fromagerie (Rumson, NJ) David Burke's Primehouse (Chicago) David Burke Las Vegas (Las Vegas) and David Burke Prime (Foxwoods, CT). In 2015, Burke took on a new challenge, leaving his namesake restaurant group and joining forces with hospitality magnate Jimmy Haber at ESquared Hospitality. At ESquared, Burke is a consulting partner and spearheads culinary development and oversees new projects for the prominent restaurant group, which owns and operates the BLT restaurant brand. Currently, Burke and Haber are in the process of creating a new David Burke brand of restaurants under the ESquared umbrella.

Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show, NBC's TODAY Show, Bloomberg's small-business television series The Mentor, and more. In addition, Burke has published two cookbooks, Cooking With David Burke (1999) and David Burke's New American Classics (2006) co-written by Judith Choate. 01-20-2016

Featured once on Iron Chef America, he lost by a small margin to Bobby Flay. This show appeared during the second season, the thirteenth episode. The featured ingredient was lamb. In 2010, Burke was a competitor on the second season of Top Chef Masters, but did not move on to the Champions' Rounds. [2] Burke also competed on Top Chef Masters Season 5. He was eliminated on Episode 9 in the Teacher Tribute challenge with his Bittersweet Chocolate Soufflé with Orange Peel & Raspberry Sauce.

At the BLT Prime in the Trump International Hotel Washington, D.C., Burke has cooked steak for President Donald Trump, and disputed allegations that the President ate his steak with ketchup. [3] He was rumored to be under consideration for the post of White House Executive Chef, but has stated that he would likely not be interested in the position. [3]

  • David Burke Tavern, New York City, October 2016 [4]
  • Woodpecker by David Burke, New York City, NY, April 2018 [5]
  • Drifthouse by David Burke, Seabright New Jersey, April 2018 [6]
  • The King Bar and Red Salt Room by David Burke, Garden City Hotel Garden City NY April 2018 [7]
  • David Burke Townhouse - (New York City, New York - closed) (Formerly David Burke and Donatella)
  • Fishtail - (New York City, New York - closed)
  • David Burke at Bloomingdale's - (Bloomingdale's], New York City, New York - closed)
  • David Burke Modern American Cuisine - (Las Vegas Valley, Las Vegas, Nevada - closed)
  • David Burke's Primehouse - (Chicago, Illinois - closed)
  • Fromagerie - (Rumson, New Jersey - closed)
  • Hawaiian Tropic Zone - (New York City, New York - closed)/(Las Vegas, Nevada), Consulting Chef
  • restaurant.mc - (Millburn, New Jersey), Consulting Chef
  • David Burke Fabrick - (New York City, New York) at The Archer Hotel - closed)
  • David Burke Kitchen - (New York City, New York) at The James Hotel
  • David Burke Prime Steakhouse @ Foxwoods Casino - Ledyard, Connecticut
  • Grillhouse by David Burke - (Schaumburg, IL, Illinois - closed)
  • Burke In The Box (Las Vegas, Nevada) at McCarran International Airport [8]
  • ONE CPS, at The Plaza Hotel, New York City 2000-2004 (closed)
  • BLT Prime by David Burke, Trump International Hotel in Washington D.C. September 2016
  • Grand Tavern by David Burke, Angad Arts Hotel, Saint Louis, MO [9]
  • David Burke at Orange Lawn, South Orange, NJ
  • Ventanas, Fort Lee, NJ

Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York named him the "Best Culinary Prankster" in 2003. In May 2009, the James Beard Foundation inducted Burke into the Who's Who of Food & Beverage in America and Nation's Restaurant News presented him with the Menu Masters award, naming him one of the nation's most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the elite in New York City hospitality, winning the best chef award. And in 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land," a nod to Burke's many original and enviable restaurant concepts.


The Garment District goes in for ‘alterations’

David Burke’s restaurant Fabrick in the Archer Hotel is an example of the changes in the Garment District.


A n alteration that has nothing to do with hemlines could bring another wave of changes to Manhattan’s Garment District.

While the area has seen an influx of hotels in the last decade, the city is now considering zoning changes that would remove restrictions on landlords, so they can rent their buildings entirely to office tenants.

Potential tailoring to the Garment District’s current zoning, which the Department of City Planning is reviewing, would undoubtedly accelerate an about-face that’s already underway.

Steven Kaufmann, president of the Kaufman Organization, which owns several office properties in the Garment District, said a rezoning would “increase property values and tax revenues for the city.”

Some argue that the city should get rid of a 1987 regulation that requires a large portion of the space in the area to be set aside for manufacturing use. But a more moderate plan is also being pushed to preserve some of the manufacturing in certain areas, while expanding the types of allowable commercial uses in others.

Opening the floodgates for residential development, however, is not likely to be on the table, said Ira Fishman, CEO of EVO Real Estate Group and a board member of the Garment District Alliance, a non-profit funded by the area’s property and business owners .

“Over the last five to 10 years, city officials have said in meetings with The Garment District Alliance that they don’t want residential in that area. They want to keep it strictly a commercial area, because it’s in the heart of Midtown,” said Fishman. “They gave us residential zoning between Eighth and Ninth avenues, but Fifth Avenue to Seventh Avenue should be commercial.”

Still, looser commercial zoning requirements would drive up office rents, which have at least doubled in the last 15 years, as well as help improve the retail in the area, said Jeff Nissani, associate broker at Marcus & Millichap. (The latest retailer to announce plans to join the fray is the ever-popular Shake Shack, which is scheduled to open in the fall at 1333 Broadway.)

But while a rezoning would be a boon to landlords and investors, sources say it could deliver the final blow to the industry that gave the neighborhood its name.

“We will lose experienced manufacturers and it will jeopardize the present trend of the fashion industry coming back to the U.S.,” said Samanta Cortes, one of the co-founders of Save the Garment Center, which was formed in 2007 to advocate for preserving the district’s manufacturing status. “It’s not that U.S. manufacturing solely depends on the New York City Garment Center, but the initial prototypes and high-end manufacturing is based in New York, and it’s considered the backbone of the industry.”

The Garment District in the 1950s

A partial transformation

In the last decade, the area, which runs from Fifth to Ninth avenues and from 34th to 42nd streets, has seen 30 new hotels, and there are 10 more in the immediate pipeline. Those hotels, which include trendy hotspots like Refinery and the Strand, have played a big role in turning the area into a hip destination, particularly for tourists.

“It’s a 24/7 neighborhood with a multitude of businesses, tremendous retail and phenomenal hotels and restaurants,” said the CEO of the Handler Real Estate Organization, Scott Galin, who has had a 30-year presence in the neighborhood. “There was a time not that long ago when it was strictly a business district, which would be dead at the end of the workday.”

Stephen Goglia, CEO of the David Burke Group, which in May opened the restaurant Fabrick in the Archer Hotel at 45 West 38th Street, echoed that point.

“Hotels bring people back into a neighborhood. For breakfast, we have hotel guests and people meeting for business,” he said, noting the eatery’s name was meant to pay homage to the district’s history. “We see people working in the community come in for lunch and on weekends.”

In addition to the celebrity-chef cache at Fabrick, many of the new hotels in the area include rooftop bars and lounges that have helped change the neighborhood’s image.

But only 12 new residential buildings, including Glenwood’s luxury rentals Emerald Green and Crystal Green, have risen in the Garment District and they are all on the western edge of the neighborhood, which was partially included in the sweeping 2005 rezoning of the abutting Hudson Yards area. That rezoning allowed buildings smaller than 70,000 square feet to be converted to residential or hotel use, and also allowed for teardowns.

Tapping tech

In addition to the hotel development, the Garment District is attracting so-called “TAMI” businesses — those in technology, advertising, media and information — because of its relatively affordable rents and large stock of Class B and C office buildings.

“When Flatiron and Chelsea became too expensive, you saw a push northward into the Garment District from creative tenants,” said Marcus & Millichap’s Nissani.

Asking rents in the area just south of Times Square, the hub of the remaining garment industry, — were $51.74 per square foot in 2014’s fourth quarter, according to the commercial firm Newmark Grubb Knight Frank. That was the lowest in Midtown and Midtown South.

By comparison, rents average close to $58 per square foot in Chelsea and $62 in Flatiron.

And some have locked in leases at even lower rates.

The search engine firm Elite SEM signed a seven-year, 7,160-square-foot lease last year at 142 West 36th Street, where the database CoStar Group shows that the asking rent on the deal was $44.50 per square foot. That’s the same building that commercial real estate tech company View the Space moved into earlier last year. And, in the biggest coup, Amazon signed a 17-year lease in November for 470,000 square feet at 7 West 34th Street, on the southeastern border of the neighborhood, where rents start at $62.80 per square foot, Vornado Realty Trust said in public filings earlier this year.

“You have close proximity to Penn Station, Grand Central Station and Port Authority,” said Handler’s Galin. “So, relocating your business here means you can have employees located in Westchester, Long Island, or New Jersey. That’s a giant selling point.”

Property owners are anxiously awaiting a move from the chairman of the City Planning Commission, Carl Weisbrod, who late last year reportedly told neighborhood stakeholders that he would address the rezoning “in the first quarter of 2015.”

Kaufmann told TRD his firm considered selling 132 West 36th Street, an office building, last year, but despite strong interest decided to hold off because values were going up “significantly” and would continue to accelerate if a rezoning is greenlit.

Kaufmann also said that a rezoning would “legalize all these office uses that are taking place anyway,” noting that the zoning regulations aren’t strictly enforced.

According to the news site Capital New York, a spokesperson for the city’s Department of City Planning called the district’s zoning “obsolete,” and noted that it was “not serving the interests of tenants, manufacturers, the fashion industry or property owners.”

“We’re committed to working with all interested parties to explore solutions to this land use dilemma,” the City Planning spokesperson said. “Saying it’s complicated is an understatement and … a solution will take time and a willingness to compromise.” Pressed for further details, the agency would say only, “We will let the public know when we have something further to put on the table.”

The issue has been brewing for a while.

In the early 1930s, the Garment District boasted the largest concentration of clothing manufacturers in the world. But production began to move out of state after World War II and then, eventually, overseas. In 1950, the fashion industry represented 13.5 percent of the city’s employment. In 2012, the most recent figures available, that figure was barely over 1 percent.

To stem the outflow of fashion-related manufacturing jobs, the city enacted a special zoning regulation in 1987 that compelled Garment District landlords to reserve half of their property space for manufacturing purposes. But sources said that it did little to achieve that goal largely because manufacturing continued to move overseas where production was cheaper.

“The district lost production after the zoning at the same rate as before the zoning regulation,” said Barbara Blair Randall, president of the Garment District Alliance, the area’s business improvement district, which has been lobbying the city on the zoning changes.

From 1995 to 2012, fashion industry employment in the 10018 Zip Code that encompasses the Garment District fell by 44 percent, while non-fashion employment rose by 82 percent.

Many in the fashion industry are pushing back against the changes, including high-profile fashion designers Nanette Lepore and Anna Sui.

“Right now, there’s a big trend toward ‘made in the U.S.A.’ after the factory fires in Bangladesh, so production is coming back,” said Cortes of Save the Garment Center. “The clustering of manufacturing and designers makes collaboration more efficient. It’s crucial to have it all together.”

In 2013, after her rent doubled, Cortes shuttered her business, Fashion Design Concepts, which developed embroidered, embellished and beaded apparel samples and was located at 338 West 39th Street. The combination of the aftermath of the recession and the rent hike did her in.

“I couldn’t recover,” she said.

In January, Sam Chang’s McSam Hotel Group acquired that building for $22.5 million.


Helmed by the talented chef, artist, entrepreneur, and innovator, David Burke, 'Woodpecker Pizza Bar & Grill' offers hip gourmet pizza featuring wood-fired cuisine and thoughtful libations.

Seating a total of 135 guests, the restaurant features a private dining room and a large communal table in the front of the kitchen, along with a 35-foot bar. Guests can enjoy a variety of savory wood-roasted meats, fish, vegetables, and pizzas, cooked in two large wood-burning ovens - Chef David Burke style. Woodpecker Pizza Bar & Grill is an American restaurant and bar at 30 West 30th Street in NoMaD, New York City.


On the Move

Shuna Lydon, who was the pastry chef at Calliope and Peels in Manhattan, has become the first chef in residence for the Robert Rauschenberg Foundation in Captiva, Fla. Through the end of the year, she will cook for the artists in residence at the foundation and work to develop a greener kitchen.

Marco Moreira and Jo-Ann Makovitzky will no longer be involved with the Fourth restaurant and Singl bar in the Hyatt Union Square as of June 1. New operators will take over these places. The couple has closed the Botequim Brazilian restaurant on the lower level, which was awarded two stars by The New York Times, and they plan to relocate it.

Juliette Pope, the beverage director at Gramercy Tavern, is leaving in late June. She said she had no plans but realized that she needed a break. She started as a cook at Union Square Cafe in 1996, then moved on to Gramercy Tavern, where Paul Grieco lured her into wine service.

Christian Ramos, a Per Se alumnus who has been the chef at Virginia’s in the East Village, has left that post.

Sandro Romano, who worked in high-end restaurants like Union Square Cafe and the Modern, has become the culinary director of the Union Market chain in Brooklyn and Manhattan.


Australia’s most beloved bakery café kitchen, Bourke Street Bakery (BSB) is a celebration of everyday pleasures: good pastries, sourdough breads, small batch coffee, fine wine, craft beer and seasonal plates. Considered an iconic and must-visit destination for locals and visitors alike, mentioned in every Australian good food guide list, now it’s opening in NoMad with.

Australia’s most beloved bakery café kitchen, Bourke Street Bakery (BSB) is a celebration of everyday pleasures: good pastries, sourdough breads, small batch coffee, fine wine, craft beer and seasonal plates. Considered an iconic and must-visit destination for locals and visitors alike, mentioned in every Australian good food guide list, now it’s opening in NoMad with.


Trendy NoMad buzzes with hospitality newcomers

Of all the areas affected by the city’s recent hotel boom, none has burned as bright as the NoMad district, which along with the adjoining Herald Square and Midtown South markets, have opened their doors to a clutch of new arrivals — with even more to come in the next few months.

Area newcomers include the October-opened 122-room Hyatt Herald Square at 30-32 W. 31st St. and the ground-up Archer Hotel at 45 W. 38th St., which has 180 guestrooms and opened in May.

David Burke brings the Spyglass Rooftop Bar to the Archer Hotel. David Burke fabrick and SPYGLASS

Upcoming additions to the neighborhoods include hotelier Ian Schrager’s hotly-awaited New York Edition for the spring — a property being built out of the iconic clocktower on Madison Square Park near 23rd Street and is reported to have 273 rooms.

There’s also the highly anticipated 190-room SLS Hotel New York, set to open late this year at 444 Park Ave. South. Also slated for arrival is the 128-room Marmara Park Avenue at 114 E. 32nd St., which opens in April as the US flagship of the Turkish Marmara Collection hotel group and, like the Edition, is a conversion.

Hotelier Sam Nazarian is expanding his brand to NYC with the SLS Hotel. sbe

Hospitality experts point to several reasons for this recent activity in the area. For tourists, of which New York has record numbers, there’s now an appeal to staying away from the commercial Midtown crush in favor of ’hoods with a comparatively more local, authentic feel. For developers, land costs are lower for new development, and converting existing structures also means fewer costs and a shorter turnaround time. The newcomers are also building upon the proven track record of existing area properties that opened during or just after the economic downturn.

“The success of the area pioneers . . . the Ace and NoMad [hotels] set the stage for [the neighborhood’s growth], built it outwards and really established the area,” said Mark VanStekelenburg, senior vice president at PKF Consulting USA, a CBRE company, which specializes in the hospitality industry.

As of November 2014 — the most recent data available — there are a total of 152 hotel properties and 31,221 rooms within a 1-mile radius of the NoMad district, according to hotel industry information portal STR, and this reach also includes Herald Square and Midtown South. Since November 2012, this zone has added 20 hotel properties and 3,270 rooms, STR also shows. And it’s because of this mini-boom that developers are bullish on the area.

“We chose Herald Square as the location for this new hotel as we could see that this was among New York City’s most up-and-coming revitalized neighborhoods,” said Rick Adams, the CIO at Chesapeake Lodging Trust, the owner of Hyatt Herald Square, which was converted from a long-standing Holiday Inn.

As for forthcoming hotels, the next crop of area properties is looking to be equally eclectic in size and style.

The Evelyn finished renovations of all 160 rooms last month. Triumph Hotels

The newly rebranded 160-key Evelyn (formerly The Gershwin), at 7 E. 27th St., completed renovations of its rooms last month and will also redo the public spaces, as well as add new food and beverage concepts. The total cost for the work here is $30 million and the property is currently open.

The 131-key Park South Hotel, at 124 E. 28th St., is undergoing a $20 million facelift, which is targeting areas including its rooftop, lobby and guestrooms. Construction in the lobby, which kicked off in August, will give the space a new check-in area, “living room” and library. The rooms were modernized to nab an official four-star rating. Upgrades in these spaces include lighting with Swarovski pendants and redesigned closets. Three new restaurants will also be added, with the build-out to be completed this fall.

The 180-room Archer Hotel is a new ground-up building that opened on West 38th Street last May. Courtesy of Archer Hotel

Dining has also been a key component of the Archer Hotel, which features a destination restaurant, fabrick, by celeb-chef David Burke. Like many nearby hotel eateries, fabrick has given new life to the area’s formerly staid dining scene, which has been particularly welcomed by the local business-lunch crowd.

“We opened the hotel in 2001, and since then with the explosion of activity surrounding Madison Square Park . . . we find ourselves in a completely different environment than existed when we first opened,” said John Taft, managing director of Atlantic Stars Hotels & Cruises, which owns the Park South Hotel.

“While we certainly have been influenced by the enormous growth in both hotel and restaurant development close by, this is in recognition of how great a neighborhood this is.”

Access to transportation in this area is good, and combined with upscale food and shopping options, visitors will keep returning here, sources agree. “It really is a gem that is just starting to shine,” said Nur Ercan-Magden, Marmara Park Avenue’s general manager, of the district.


Celebrity chef David Burke to take over food service at Garden City Hotel

Legendary chef David Burke, whose culinary creations range from iconic restaurants such as Manhattan’s davidburke & donatella to fanciful foods such as cheesecake lollipops, is poised to reboot all the food and beverage service at The Garden City Hotel. He will transform the hotel’s signature restaurant, Polo Steakhouse, into Red Salt Room by David Burke, and Polo Lounge into King Bar by David Burke.

According to spokeswoman Sara Anne Fingerman, the hotel’s general manager, Grady Colin, contacted Burke because he wanted to bring some of Burke’s signature whimsy to Garden City. “We want to make the dining here approachable,” she said, “not just the place where you go for your anniversary.” The hotel is banking that Burke’s “clothesline bacon” — strips of bacon suspended from a string with clothespins and presented with a pair of scissors for serving — will turn occasional customers into regulars.

Burke will come aboard as a partner and the hotel’s executive chef, Ari Nieminen, will execute his vision with the existing team. It’s a reunion for the two chefs, who knew one another at The River Cafe in Brooklyn, where, in 1988, Burke burst onto the scene at the age of 26, earning three stars from The New York Times.

From The River Cafe, Burke went on to open Park Avenue Cafe, davidburke & donatella (with Donatella Arpaia), Fishtail by David Burke (all in Manhattan) as well as restaurants in Chicago, Las Vegas and Foxwoods Casino, in Connecticut. He was also featured on Food Network’s “Iron Chef” and Bravo’s “Top Chef Masters.”

In 2015, Burke severed his relationship with his namesake restaurant group (now called Craveable Hospitality Group). Since then he has worked with ESquared Hospitality to open Tavern62 by David Burke on Manhattan’s Upper West Side and BLT Prime by David Burke in the Trump International Hotel in Washington, D.C. The partnership with The Garden City Hotel does not involve ESquared Hospitality.

Red Salt Room, which will serve regional American cuisine, name checks one of Burke’s favorite ingredients: pink Himalayan salt. He has developed a technique of using it to age steaks, and has used bricks of it to line the walls of a dining area at Tavern62. King Bar will serve tavern-friendly small plates. The Garden City Hotel will continue to offer Saturday afternoon tea and its famous Sunday brunch, albeit with Burkean touches such as clothesline bacon, cheesecake lollipops and pastrami salmon.

The restaurant at The Garden City Hotel, which operated for decades as Polo Grill, was relaunched as Polo Steakhouse in 2014, part of a $40 million renovation spearheaded by the hotel’s new owners, Fortuna Realty Group. Newsday awarded it two stars. In 2016, Nieminen took over the kitchen and earned a 2 1⁄2-star review.

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Fingerman said that both new venues are scheduled to open by May. Both Polo Steakhouse and Polo Lounge remain open. The steakhouse will be closed about a week before Red Salt Room opens. The lounge will be transformed overnight.

Polo Steakhouse is in The Garden City Hotel, 45 Seventh St., Garden City, 516-877-9385, gardencityhotel.com/dining.

Erica Marcus, a passionate but skeptical omnivore, has been reporting and opining on the Long Island food scene since 1998.


‘Vaccine Passports’ Could Be the New ID Required at NYC Bars and Nightclubs

As NYC’s restaurants, bars, and other businesses race toward reopening at full capacity starting on May 19, a number of venues have already starting requiring guests to show proof that they’re vaccinated. It’s a possible trend as more people gather en masse, according to the New York Times, who checked in on places like Rumi, a ballroom and event space in Chelsea, and other parties across town that asked people to show their C.D.C. vaccination cards and other forms of documentation.

These indoor gatherings come on the heels of the C.D.C. stating that fully-vaccinated people can hangout indoors without masks and Gov. Andrew Cuomo announcing the state would allow venues to increase their capacities if they required proof of vaccination or a negative COVID-19. But as the Times points out, it’s not a fool proof system as some forms of documentation can be forged.

Last month, when Mayor Bill de Blasio brought up the idea fully reopening the city’s restaurants and bars by July 1, he mentioned the possibility of requiring “vaccine passports” — such as the Excelsior Pass, a state-certified digital pass that can be downloaded on a cell phone — for indoor events. “I think some institutions are going to choose to do that,” de Blasio said. “I think it will make sense in some places.”

In other news

— Esther Ha will be the new executive chef at Momofuku Ko after chef Sean Gray’s last service on May 15, a spokesperson for the restaurant confirms.

— Jimmy Prince, the beloved butcher behind the counter of Major Markets Prime Meats, which closed in 2009 in Coney Island, died on May 3. He was 89.

—Melissa Weller’s squishy bagels, which are sold at Gertie Wednesdays through Sundays as part of her baker-in-residence stint, are now available daily from 8 a.m. to 4 p.m. in Manhattan at Blank Street in Soho, at 236 Lafayette Street.

— Ai Fiori at the Langham Hotel will have an outdoor space on the 11th floor when its Sky Terrace opens on May 13, per a restaurant spokesperson. Hours are 4:30 to 9:30 p.m. Wednesday through Sunday.

— There are now two operating lesbian bars in NYC with the reopening of Henrietta Hudson, Grub Street reports.

— NYC chefs have put together nearly two dozen packages, including demos and private dinners, as part of Dine Out To Feed Good, a fundraiser from City Harvest.

— Chefs John Doherty and David Burke are collaborating on a charity dinner on May 13 at the Red Salt Room inside the Garden City Hotel in Long Island. The menu is based on dishes the duo have cooked for celebrities over the years, and a portion of each $130 ticket sale will be donated to Doherty’s Heavenly Harvest Foundation.

— The salad we need to start the week off (plus, the heart-shaped cucumbers!):


David Burke's Fabrick Offers a Fresh Take on American Fare in Midtown

The seared salmon.

David Burke's new restaurant fabrick—the name a nod to its Garment District location—is a lunchtime oasis in a section of Midtown that has been thirsty for better dining options for a long time.

Mr. Burke's whimsical touches and international inspiration are evident on the menu, which offers a fresh take on American fare with Executive Chef Adin Langille at the helm.

"David and I designed the concept around the fabric of New York cuisine. We wanted to bring together different ethnic influences you see in food in the city, from Thai to Latin to Indian," says Mr. Langille.

Nestled on the ground floor of the Archer Hotel, the restaurant feels simultaneously modern and homey. Wood walls and an open kitchen with brass cookware create a warm environment, while red chairs and yellow couches provide a pop of color.

The extensive lunch menu includes appetizers, wood-fired pizza and pasta.


Legendary Chef David Burke Checks into a Long Island Hotel

This article appears in Fall 2018: Issue No. 24 of Edible Long Island.

The chef’s signature whimsy has found a perfect home at the Garden City Hotel.

Chef David Burke at his latest restaurant, Red Salt Room, in Garden City.

Legendary chef David Burke is a man with opinions. He is, for starters, ready to declare that restaurants are officially—“ finally ,” he says—entering the post-“weird shit” era of dining, having moved on from things like pig’s ears in favor of more universally appealing eats. “Nobody says, ‘Honey, let’s go out and get a sweetbread steak,’” he says. He also believes restaurants are becoming too pricey.

“Whenever I open a restaurant,” says Burke, “I try to keep things as affordable as possible. Unlike some other people, we’re not trying to bang anybody over the head.”

Still, Burke reserves his most impassioned words for what he sees as the increasing egotism of chefs. “They show off too much,” he says. “I don’t need to be wowed by some ingredient that was picked off the mountainside by a blind monk with a palsy. I don’t need to be a part of some chef’s ego-driven journey. I say this after years of experience it’s just too much. I cook what people want to eat.”

David Burke’s take on onion rings.

If it sounds like David Burke would fit in nicely on Long Island—a veritable breeding ground for loveable loudmouths—it’s because he already has. He opened two new restaurants here—Red Salt Room and King Bar, both located within the Garden City Hotel—this spring.

And while the restaurants are Burke’s first foray into the Long Island restaurant scene, they also signal something of a reunion: The project has reunited him with executive chef Ari Nieminen, with whom he worked closely at Brooklyn’s River Café in the late 1980s.

“I feel more confident knowing he is at the helm,” says Burke, just days before the restaurants’ opening. “He knows what to expect from me and I know what to expect from him.”

But what can guests expect from their restaurants? Excellence, for starters—thanks largely to their menu’s balance of Burke’s signature whimsy and more standard steakhouse fare. At Red Salt Room, the more elegant of the two new eateries, for example, Burke’s legendary pretzel-crusted crab cake is offered as an appetizer right alongside a traditional iceberg wedge, just as his much-celebrated angry-style lobster—prepared with garlic, lemon, chiles and basil—appears as an entrée beside more familiar beef offerings, like filet mignon, bone-in ribeye, sirloin, and a porterhouse for two.

These ain’t your mama’s kebabs instead, they’re made with octopus chorizo.

At King Bar, Red Salt Room’s more casual sister-restaurant open for all-day dining, guests can enjoy breakfast, small plates and large plates, with all three menus reflecting a similar Burkean balance. Don’t leave without trying the Candied Bacon on a Clothesline—which is (thankfully) exactly what it sounds like don’t even try resisting the urge to snap a pic and share it on Instagram—and the chef’s signature sweet: cheesecake lollipops, served whimsically as branches stemming from a plated metal tree.

“We’re not reinventing the wheel. Garden City has always been a world-class place and we’re just adding to that,” says Burke. “You know, I have a good understanding of what’s out here. I’ve eaten at Guy Reuge’s places in the past. The late Gerry Hayden [who opened the North Fork Table & Inn with his wife Claudia Fleming in 2006] was one of my sous chefs. There are a lot of great places out here. Our goal is simple: To be great, too.”

Here, Burke pauses to laugh, charmingly, before offering one last view.

“I mean, I’ve been doing this for 34 years. If you’re not capable of doing great things in your field after 34 years, you’re in the wrong field. I’m sorry there’s just no helping you.”


Watch the video: Park Central New York. ROOM TOUR (January 2022).