David Burke Townhouse, Alas is Closed

This was the official website of the David Burke Townhouse restaurant.
Please note it is now closed.

It's been well over a year since David Burke Townhouse closed for what was supposed to be a short renovation. A year ago, when David Burke himself took a "backseat" in the operations of his company, the 10-year-old Upper East Side restaurant was still promising to reopen in 2014. But that day never came, and now the restaurant space is on the market.

If Wylie Dufresne was the earnest downtown artist toiling in his studio, then David Burke is his expansive uptown counterpart, a chef who spikes his spicy Cajun lobster on flower holders, slathers pieces of salmon with fishy Cantonese XO sauce, and infuses his foie gras terrine with kumquats. It’s all on display at this theatrical little restaurant down the street from Bloomingdale's, where it's a pleasure to watch the restaurant's staid Upper East Side clientele gawk at Burke's decorative and generally delicious creations as they go by, like spectators at some loony Dr. Seuss fashion show. — Adam Platt

But wait….a news item  posted on NY Eater, Jul6 30, 2016, gives us foodies some hope:

David Burke is hoping to regain control of some of the restaurants he left years ago, when he resigned over a disagreement with Watershed Ventures, which had taken over their management. "Things are looking pretty good and we are excited about the prospect of getting back into the restaurants,'' said Burke of taking back some of places, a few of which, like David Burke in Bloomingdales and David Burke Kitchen in Soho, still bear his name. Burke and his partner Jimmy Haber of E2 Hospitality, have already re-possessed the former Fishtail space, which closed in January, and will reopen as Tavern 62 by David Burke this fall. We shall wait and see what actually transpire.

Meanwhile enjoy some recipes from the David Burke Townhouse.


Pastrami Salmon with Potato Rösti

with pickled spring vegetables and watercress purée

Courtesy of Executive Chef David Burke

3 oz. Pastrami Salmon (bias cut)

1 oz. Shoestrings

1 oz. Watercress Purée

1 oz. Vegetable Stock

1 oz. Pickled Spring Vegetables

1/4 oz. Dijon Mustard Mousse

1/4 oz. Honey Mustard Dressing

(See below for individual methods)

Watercress Purée

2 oz. watercress

1 oz. vegetable stock

Blanch and shock watercress and dilute to sauce consistency, then season to taste.

Vegetable Stock

1 lb. vegetable ends (asparagus, peppers, celery, onions)

3 qts. Water

Bring to boil, let simmer for 1 1/2 hrs

Dijon Mustard Mousse

1⁄4 oz Dijon mustard

1 tspn dry mustard

1 oz crème fraiche (whipped)

Add both ingredients/whip until smooth

Pickled Spring Vegetables

1/2 oz. carrots (julienned)

1/2 oz. celery (julienned)

1/2 oz. leeks (julienned)

1/2 oz. asparagus (julienned)

1/2 oz. red onions (julienned)

3 oz. pickled brine

Heat pickled brine. Add vegetables. Let cook in brine.

Pickled Brine (yields 1 1/2 quarts)

1 tspn mustard seed

1 tspn crushed red pepper

1 tspn celery seeds

2 tspn black peppercorns

2 tspn sea salt

2 tspn bay leaves

1 tspn cumin

3 pc. garlic cloves

2 tspn coriander

1 cup rice vinegar

1 cup white vinegar

1 cup white wine

1 qt water

Honey Mustard Dressing

1 tspn honey

1 tspn Dijon mustard

1 oz. extra virgin olive oil

2 tspn shallots

2 egg yolks

Incorporate all ingredients and blend well.


Pretzel-crusted Crab Cake

with Shrimp Tempura and Ripe Mango and Orange Sauce

Courtesy of Executive Chef David Burke

24 pretzel sticks

2 oz. crab meat

2 pc. shrimp (skewered)

1 sprig chives

1 sprig chervil

2 oz. mango-orange sauce

2 pc. chives (long)

1. Line up pretzel sticks then fill with crab meat; wrap with long chives.

2. Fry along with the tempura shrimp (2)

3. Place on plate and garnish with chive, chervil, and mango/orange sauce.

Mango-Orange Sauce

2 oz. mango

1 oz. orange juice

3/4 extra virgin olive oil

1/4 rice wine vinegar

Blend all ingredients in blender until smooth.


Spring Asparagus Risotto

with Shrimp, Sea Scallops and Morel Mushrooms

Courtesy of Executive Chef David Burke


1 cup risotto (partially cooked)

2 oz. asparagus

1 oz. asparagus cream

1/2 oz. extra virgin olive oil

2 oz. shrimp

2 oz. sea scallops

1 oz. grape tomatoes

1 oz. morels

0.8 oz. chives

2 tbsp parmesan cheese

Salt/pepper taste

(See below for individual methods)


Heat risotto in a sauce pot with asparagus cream until tender. In a separate pan heat oil; sautee shrimp, scallops, morels, and grape tomatoes. Place atop risotto.

Asparagus Cream

2 lbs. asparagus

1 qt. heavy cream

Heat asparagus in heavy cream until tender (approximately 20 minutes)


Idaho Fingerling Potato & Shrimp Hash

Courtesy of Executive Chef David Burke

2 lbs blanched Idaho Fingerling Potatoes, small/diced

1 Medium Spanish Onion Small Dice Approx 1⁄2 lb

2 Shallots Small Diced

1 lbs Shrimp Cleaned & De-veined diced

1 Red pepper Small Dice

1 Yellow Pepper Small Dice

1/2 Cup Fines Herb (Parsley, chive, tarragon & chervil)

1 Pc. Corn Niblets Removed (Tossed in olive oil & roasted 10 minutes)

1/8 tsp. cayenne pepper

1⁄4 cup heavy cream

Salt & pepper

1 quail egg




1. Sweat onion, peppers and shallots in olive until translucent

2. Add corn, shrimp, potatoes, cream, herbs, cayenne, salt and pepper.

3. Simmer on low heat until sauce thickens, check seasoning and serve.

4. Top with sunny side up quail egg.


Teriyaki Tuna in Mustard-Seed Crust

yields 4 servings

Courtesy of Executive Chef David Burke

1 2-lb tuna steak

coarse or kosher salt and freshly ground pepper to taste

2 egg whites, lightly beaten

2 tbsp Dijon mustard

4 tbsp mustard seeds

4 tbsp fresh bread crubs

1⁄2 cup olive oil for sautéing tuna

12 medium shrimp, peeled & deveined

olive oil or ginger oil for sautéing watercress and corn

2 bunches watercress

1⁄2 cup cooked corn kernels

1 tbsp soy sauce

1 tsp chopped ginger

1 tbsp honey

watercress sprigs


1. Cut steak into 4 portions. Portions will be thick and look like logs. Season steaks.

2. Combine egg whites and Dijon mustard. Mix well. Coat tuna steaks with egg mixture.

3. Combine mustard seeds and bread crumbs. Mix well. Coat tuna steaks with bread-crumb mixture.

4. Heat oil in a sauté pan. Add tuna steaks and cook over medium heat, turning steaks from side to side until golden brown on all sides, approximately 30 seconds on each side, for a total of two minutes. Do not over-cook. Tuna steaks are best rare to medium-rare. Remove tuna steaks from pan and keep warm.

5. Season shrimp with salt and pepper and cook quickly in sauté pan for 1 to 2 minutes, turning until shrimp are firm. Remove from pan and keep warm.

6. Season shrimp with salt and pepper and cook quickly in sauté pan for 1 to 2 minutes, turning, until shrimp are firm. Remove from pan and keep warm.

7. Drain oil from pan and wipe clean with a paper towel. Add olive oil or Ginger Oil to pan. Add watercress and corn. Stir to mix. Add soy sauce, ginger and honey and cook, stirring, for 30 seconds. Season to taste.

To build dish

1. Place watercress-corn mixture in center of four dinner plates.

2. With a very sharp knife, cut each tuna steak in half, on the bias and place on plates.

3. Place 3 shrimp on each tuna steak, linking shrimp together.


Parfait of Salmon and Tuna Tartars with Crème Fraiche

yields 10 servings

Courtesy of Executive Chef David Burke

1 cup crème fraiche

2 shallots, peeled and minced

4 tbsp olive oil

2 tbsp chopped capers

2 tsp lemon zest

4 tsp soy sauce

2 tsp ground horseradish

2 tsp chopped coriander

2 tbsp chopped chervil

10 oz yellowfin tuna, diced

10 oz salmon, ground

2 tsp kosher salt

2 tsp freshly ground pepper

Olive Oil for rings

10 oz Osetra or other caviar (optional)


1. Whip crème fraiche until thick, and stiff peaks are formed. Reserve in refrigerator.

2. Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, and chervil. Mix until combined.

3. Divide shallot mixture into two equal parts. Combine one half with diced tuna; combine the other half with ground salmon. Add 1 teaspoon salt and 1 teaspoon pepper to tuna mixture and mix until all ingredients are combined.

4. Lightly brush inside of 10 rings or molds with olive oili. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.

To assemble

1. Place 2 tablespoon of tuna mixture in each mold. Smooth tuna mixture with back of spoon.

2. Add 2 tablespoons of crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top of mold. You should have 3 equal layers.

3. Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Serve with toast.



Crackling Pork Shank with Firecracker Applesauce

(serves 6)
- from David Burke’s New American Classics

1 bunch fresh flat-leaf parsley, chopped
1 cup minced shallots
1⁄4 cup minced fresh thyme
4 tsp minced garlic 
1 tsp crushed bay leaves
1⁄2 cup coarse salt plus more to taste
6 3-lb pork shanks
2 gallons melted lard, melted duck fat, or canola oil
2 tbsp olive oil
1 medium onion, julienned
2 medium green cabbage, cored and julienned
1 tsp cracked black pepper
4 cups beef stock

Combine the parsley, shallots, thyme, garlic, and bay leaves. When well blended, stir in the salt. Generously coat each pork shank with the herb mixture. Place the pork shanks in a single layer on a baking sheet with sides. Cover them with plastic wrap and refrigerate for 48 hours.

Preheat the oven to 300 degrees.

Place the cured pork shanks in a deep stock to large enough to hold them in a single layer. Cover with the melted lard, making sure that you have at least 2 1⁄2 inch clearance from the top of the pot to ensure that the fat does not overflow while cooking. Place the pot over medium heat and bring to a simmer. Test the fat with an instant-read thermometer, it should be about 225 degrees to maintain a quiet simmer. Place the pot in a preheated oven and cook for 2 hours, or until the meat is beginning to pull away from the bone. Remove the pot from the oven and, using a slotted spoon, carefully remove the shanks from the oil. Place the pot over high heat and bring the fat to 350 degrees. Wearing an oven mitt and standing as far away from the stove as you comfortably can (the shanks may splatter hot fat when lowered back in to when lowered back into the pot), carefully return the shanks to the fat and deep-fry for about five minutes, or until the outside is crisp. Using a slotted spoon, carefully lift the shanks to a triple layer of paper towels to drain.

Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté it for a bout 4 minutes, or just until it has begun to seat its liquid. Add the cabbage and the cracked pepper and using tongs to lift the cabbage up and around, toss the cabbage for about 5 minutes, or just until it has wilted. Add the stock, cover and cook for 15 minutes. Season to taste with salt. 
Serve the pork shanks on a bed of braised cabbage with the applesauce on the side. 

Firecracker Applesauce

6 cups, chopped unpeeled Granny Smith apples
1 cup chopped seedless Serrano chilies
1⁄4 cup cider vinegar
1⁄2 tsp coarse salt
1 whole clove
1 bay leaf
1 2-inch cinnamon stick
2 cups finely diced, peeled Granny Smith apples

Combine the chopped apples, chilies, vinegar, salt, clove, bay leaf, and cinnamon stick in a large, heavy-duty saucepan over medium heat. Cook, stirring frequently, for about 15 minutes, or until the apples are falling apart and the mixture has reduced by half. Remove from the heat and allow to cool. Remove and discard the bay leaf. Stir in the finely diced apples and pour into a nonreactive container. Cover and refrigerate until ready to use.