Went to David Burke Kitchen the other night and overall it was very good. I think it will eventually be excellent but there were several start up fumbles that I'm confident will go away when the staff gets use to each other.
We started with a "Snack" of chipped cheese, olives, and honey. Basically exactly how it sounds, it was a nice way to take the edge off our hunger. I started with the ants on a log which was bone marrow cut length wise with snails, garlic, and parsley with some toasts to go along with it. It was excellent, get it again in a second. GF (vegetarian) started with the Sheeps Milk Camembert Ravioli sans lobster. It was a very nice presentation and a good size for an app. GF said it was very good.
I had a rabbit dish with king crab sausage on a bed of risotto. It was very good but not what I expected from the menu, or the waiters, discription. It was also, IMO, too much food. SIDENOTE: Chef Burke spoke with us briefly when we were leaving and I told him I could have done with half the portion, he laughed and said, "we can arrange that next time".
GF had a risotto the kitchen modified to be vegetarian and she really enjoyed it. She mentioned they might want to put it on the menu all the time it was that well done.
Very full so no dessert, just an espresso for me and a beautiful, thick hot choclate for GF.
Very very knowledgeable Sommelier, spoke to us at great length about Italian wines.
Service was a little herky jerky, slow for the initial waiter intro but the Manager was very good at checking on people and interacting.
I thought the space was very nice, maybe call it modern rustic.
Looking forward to going back because there were several other dishes I had my eye on.
David Burke Kitchen
23 Grand St, New York, NY 10013