Located in the James Hotel New York, David Burke Kitchen opened in 2011 and is overseen by Executive Chef Raoul Whitaker. Kitchen features an interior inspired by the surrounding SoHo neighborhood, blending the cool, industrial simplicity of an airy loft with the rustic warmth of a country barn.
At the entrance, a staircase leads up to the glass-enclosed Treehouse Bar, where guests can enjoy private dinners with handcrafted cocktails and an array of homemade sweet and savory snacks such as Green Circle Chicken Dumplings and Maine Lobster Toast. Downstairs, the 130-seat, loft-like space is divided into a bar and dining room with denim banquettes, a barn roof and a blackened steel bar top. The open kitchen and glass-enclosed wine cave allow guests a peek behind the scenes, while Chef Burke’s theatrical style is reflected in the carving station, where a variety of meats are carved and whole-roasted fish, lobster and casseroles are plated in the center of the dining room.
Whitaker’s menu also emphasizes the highest-quality ingredients like Heritage Berkshire Pork and Plymouth Bay Oysters. Highlights include Vermont Quail, Market Eggplant and Seared Scallops.
David Burke Kitchen's unparalleled seasonal outdoor space, The Garden, has its own bar, seating for 130 and room for cocktail parties up to 300. The menu here reflects a more casual vibe, and the drink menu is a downtown favorite, featuring beer, wine, frozen cocktails and inventive specialty cocktails made with fresh, top shelf ingredients.
Wine specials, beer buckets, and other drinks are on tap for you as well.