David Burke @ Bloomingdale’s

I love David Burke. There is something completely childlike about him. His food and restaurants are full of whimsy. A characteristic that calls to Fork’s soul.

It was natural that after a bit of retail therapy at Bloomingdale’s Fork and Spoon decided to have dinner at David Burke’s restaurant in Bloomingdale’s. Spoon had eaten there before, and said the food was wonderful and the restaurant had the same feeling whimsy as David Burke’s other places, both on the plate and in decor.

There is a great meal deal at this restaurant – the Blooming Deal – 3 courses for $25. You are served an appetizer, main dish or pizza and dessert. Really not a bad deal at all.

The iced tea is bottomless and refilled very quickly.

If you’re going to David Burke @ Bloomingdale’s for some of that famous David Burke magic. Don’t.  The food is good. Actually, very good.  But there is nothing fun or whimsical about it. Spoon was quite surprised at how different this dining experience was from the first time Spoon had been there.

The service started off very standoff-ish and cold, but as time went on, our waiter warmed a touch. It’s hard to be cold to Cutlery as cute as Fork and Spoon.

One of the waiters came over with a basket of popovers. They could have been – should have been warmer, but that doesn’t take away from their amazing flavor. Every cheesey, peppery bite was delightful. It was a nice beginning to a meal.

Our first appetizer was Macaroni and Cheese. Fork thought the macaroni and cheese was a little bland, like it needed bacon (and what doesn’t). It was very nice and cheesey, though, the pasta cooked perfectly. The crunchy, toasted panko and flecks of herbs on top was a nice touch.

Our second appetizer was Beef Chili Nachos.  A very generous serving of chili, corn tortillas, topped with guacamole, salsa, cheese and sour cream. These were really good. Zesty chili, cool avocado with cheese and sour cream over crispy crunchy tortilla. The plate, however – as you can see – was a sloppy mess. You know, we eat with our eyes, and this wasn’t necessarily appealing and really a little surprising.

Now, we have 2 courses down and not the tiniest bit of whimsy in sight.

Our first main dish was a Prosciutto, Arugula & Basil Pizza. Thin crispy crust. Perfect actually. Generous amount of prosciutto and a garden of arugula. The mozzarella was fresh. This was a cooked sauce. It wasn’t fresh tomatoes. It was more like strained tomatoes, like Pomi, and not doctored up with any fresh herbs.

Our second main dish was  Grilled Filet Mignon, served with whipped potatoes, vegetables and crispy onions. The steak was amazing. The beef was so tender and so flavorful, it needed nothing else on the plate. The filet sat atop mashed potatoes. Not terrible mashed potatoes, but not spectacular mashed potatoes. The vegetables were green beans, carrots, asparagus, beautifully cooked and crisp tender – and for some reason, brussel sprouts, blech. Sitting on top of the filet were crispy, frizzled onions. This was actually a very nice dish, but it was cold!

The set up at David Burke is very strange. As you walk into Bloomingdale’s on the 54th Street side, to the right is the take-out part of Burke in the Box. This is where the kitchen is. To th left is the dining room, which is where we ate. The food all comes from the other side. They bring each dish over under a cloche. Because these sections are on different sides, the timing of the food isn’t great and the heat of the food isn’t consistent.

It is not possible to go to a David Burke restaurant and not order Cheesecake Lollipops. Love the little trees. Love the little cheesecake pops. Love the raspberries. Love the Bubble Gum Whipped Cream. Total smash hit, both in taste and visually. Slight unhappiness – all of the cheesecake pops were wrapped in saran wrap. Some of the little spaces were missing pops. There were repeats of some and only 1 of another. That being said, these are so yummy. Little bites of perfection all wearing different robes of flavor. There were cheesecakes dipped half in milk chocolate and half in dark chocolate and then rolled in chopped peanuts; some in a cherry shell with chipped pistachios; and some tasted of caramel with chocolate cookie crunchies.

I WANT MY WHIMSY BACK!

David Burke @ Bloomingdale’s ~ 1000 3rd Avenue ~ NYC, NY ~ 212.813.2195
David Burke at Bloomingdale's on Urbanspoon

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