David Burke Kitchen, SoHo New York

///David Burke Kitchen, SoHo New York

David Burke Kitchen, SoHo New York

I recently dined at David Burke Kitchen in SoHo (New York) with a group of friends who were in town for the IACP (International Association of Culinary Professionals) conference in the city.

The waiter placed a bread basket filled with carrots, dense crusty bread and homemade crisp pretzels on the table as we perused the manu. Little did I know that was one of the best things I’d be eating that evening.

The table of eight food professions started with tuna tartare tacos with whipped avocado and tobiko caviar ($8) and oddly textured maple bacon sticks with peanut butter ($8).

Having nibbled at our event, we only ordered appetizers in addition to that (and of course, desserts). I shared the signature pretzel crab cakes with a mustard glaze, Boston beer foam and a pepper marmalade ($19). The crab cakes themselves were worth it, made with little filler, mostly moist flavorful crab. But the pretzel stick topping was soggy and odd, making us wonder why the  it were even there.

The Angry Octopus ($16) pieces were not very tender but were served with flavorful white beans, with lemon and basil.  We also ordered  sides ($7 each):  Brussels Sprouts and Bacon – which was the tastiest thing all night and french fries cooked in smoked beef fat and served with jalapeno slices. Disappointing, is an understatement, as the fries were soggy. Yes, soggy — with few jalapenos. Three orders came to the table for eight people, and three half-filled baskets were left. Quite bizarre for any fries!

What David Burke Kitchen does best are the desserts, leaving you with a smile on your face. The frozen peanut butter candy bar is rich and decadent with its fudge brownie, salted caramel and honey-roasted peanuts ($12). Also tasty is the Breckenridge bourbon banana bread pudding topped with honey cream and malted milk ice cream ($12). But the stow-stopper was the Boston Cream Donuts ($12), a basket of mouth-sized confectioner’s sugar topped donuts served with goodies to make them even more hedonistic: cream in a pastry bag for filling, chocolate for dipping and sprinkles for decorating.

– bonnie

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David Burke Kitchen
23 Grand St
New York, NY 10013
(212) 201-9119
davidburkekitchen.com
David Burke Kitchen on Urbanspoon

By | 2017-08-20T13:01:53+00:00 May 1st, 2012|NYC Restaurant Reviews|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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