About David Burke Kitchen
David Burke Kitchen pays homage to the craft of cooking and sharing hearty, rustic American food. Its artisan menu items are inspired by morning visits to the green market and what is freshest in the region, prepared with creativity and refined technique. The result is a dining experience that is truly of-the-moment, authentic and regional. Kitchen celebrates the integrity of ingredients at their peak, prepared with a deft hand and served alongside the finest wines and spirits.
New York, NY 10013
Hours of Operation:
Breakfast: Monday - Sunday 7:00am-11:00am
Lunch: Monday - Friday 11:00am-5:00pm
Brunch: Saturday & Sunday 11:00am-5:00pm
Dinner: Sunday - Wednesday 5:00pm-10:00pm, Thursday - Saturday 5:00pm-11:00pm
$31 to $50
AMEX, Carte Blanche, Diners Club, Discover, MasterCard, Visa
Varick Street Garage, 360 West Broadway
Icon Parking Systems, 114 Varick Street
Central Parking System, 45-47 Dominic Street
A, C, E, J, N. Q, R, Z, 1, 6: Canal Street Stations
Banquet, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Late Night, Non-Smoking, Private Room, Weekend Brunch, Wheelchair Access, Wine
Special Events & Promotions:
David Burke Kitchen's interior is inspired by the surrounding neighborhood, and blends the cool, industrial simplicity of SoHo's airy lofts with the rustic warmth of a country abode. The restaurant's multi-level spaces offer several different ways to experience Chef Whitaker's playful menu. From rehearsal dinners, weddings and bachelorette parties to corporate events, David Burke Kitchen is the ideal spot for your next special event. Contact email@example.com to learn more!
David Burke Kitchen brings creative, inventive culinary style to downtown New York. Focusing on wholesome and hearty modern American food, David Burke Kitchen combines locally-sourced ingredients and presents them in a creative and whimsical style.
David Burke Kitchen Ratings and Reviews
The food was out of this universe good. The chef was kind enough to give us a complimentary sampler and it was amazing. I highly recommend the truffle mash... I literally did a happy dance. Lighting was perfect, nothing was cold, no long, attentive service. We were in heaven and then in hell after eating everything like animals. But I regret nothing! Please please please get the monkey bread and cheesecake lollipops, you won't regret it!
Great food, with some inventive dishes, but really not sure if it is worth the $. Food is kind of one note - VERY VERY RICH.
The beautiful upstairs room is not always open so make sure to call and inquire before booking! The downstairs dining room is lovely but no windows and pales in comparison to the upstairs window filled room with great views and uncovered in summer.
The service was very attentive and the restaurant was very quiet, but we were there at 5:30 on a Saturday evening. As good customers of other David Burke restaurants, we received an extra first course we had not ordered, but that we had discussed with the waiter. My bison steak was very tasty and my wife liked her scallops very much. Being only a block from the subway, it is very convenient to dine at this restaurant.
Great service overall. The food was good; service and management staff were very attentive. It was the last day of NYC winter restaurant week. I like the fact that I could order anything on the menu and only pay a supplemental charge. I will definitely be back.
This restaurant was delicious!! We went for Restaurant Week and was surprised by the many choices offered on the special menu. It felt like a real menu rather than an abridged menu. The portions were very generous as well. I have not been to any other restaurant week meal as satisfying and generous ( and I've been to many). The food was delicious as sometimes it can be compromised during the promotion. The service excellent and we were not rushed though we overstayed lunch time hours.I will be back regardless of of the discount of restaurant week
I went here for Restaurant Week. The portions were very generous and you can actually order the entire menu, however, some of the dishes have a supplement added to them if you are there for Restaurant Week. The staff was very nice and the food was amazing, definitely recommend this place.
We ate brunch here for restaurant week and had such a wonderful time. The restaurant itself is beautiful and calming, and other than my baked eggs being overdone, our dishes were delicious and came out quickly. Our servers were especially attentive and friendly, too. This is a sophisticated option for a date or to grab a high-quality meal with friends.
Went to DBK for winter restaurant week. Started with a poorly made Old fashioned with way to many ice cubes leading to a water ed downed drink. The staff was confused and couldnt bill the drink to our table. Ordered the bison tartare which was subpar & crab and shrimp arancini. Mains ordered were the scallops which were seared on one side. The broth was not good. The poached lobster was good. The stars of the night were the desserts - LEMON MERINGUE TART and the HAZELNUT MOCHA BUDINO.
Visited for restaurant week. Several offerings that were most appealing to me had an upcharge. Food was mostly nice but I did not enjoy the salmon with the bloodline and skin intact. Very fishy flavored. Deserts were fun. Decour needs a lot of work. If it wasn't so dark it would not be very attractive. Appears thrown together with strange, huge photos of various farmers on the walls. We asked and were told they were farmers they work with but the photos appear so staged it felt like being at a weird chain restaurant.
Had such a great meal with my Dad for his birthday. The food was delicious... our favorite dishes were the crab and shrimp arancini followed by the rabbit agnolotti. Also, our server Christian was so sweet and attentive which made everything that much more special. I also have to mention that strawberry whipped cream with our lollipop tree was highly addictive! Definitely a must if you're in SoHo!
Went for restaurant week lunch - turns out they have that deal for lunch all the time, which was a great find! All items were delicious and creative - tried the salmon for entree, just amazing! The hazelnut mocha dessert was the perfect end to a great lunch! Definitely going back there.
Restaurant Week dinner menu (Winter 2017) had great variety but turned out to be disappointing. Ordered the rabbit agnolotti; presentation was terrible (haphazardly slid off-center) and was not tasty. Have had a good experience with better food at David Burke Kitchen before, so happy to give benefit of the doubt. Prior Restaurant Week experience may have been lunch and was certainly better.
Went for restaurant week sunday brunch, menu was lovely and had good variety. servers were attentive and quick - i ordered baked eggs that had happened to have mushrooms in the hash (which i am allergic to), and staff were more than helpful and prompt in getting me another menu option.
My sister and I came for Restaurant Week Brunch/Lunch. The appetizers were great (roasted komboucha squash and beet salad), we had the Ricotta pancakes for our main and Lemon tart/Hazelnut coffee mousse. I was disappointed in the pancakes as I was served overcooked slightly burned ones covered with the blueberry sauce, whereas the other patrons had perfectly cooked ones. They were too thick and very dry. More like big biscuits. I wasn't impressed. The dessert was mediocre.
In the end, I would still come back, as the drinks were tasty and their other meals that were served looked delicious.
I just won't order the $17 pancakes again.
Came here for Sunday Brunch during restaurant week.
Their restaurant week menu had a good variety of dishes- burgers, eggs, chicken, and steak. I had the roasted kabocha squash with brie and pears as my appetizer - ok execution, didn't like that the brie was drizzled.
For my entree, I had the Kitchen burger. Burger itself was juicy, but the 'challah' bun was not impressive - seemed like any ordinary dry bread bun. Dessert was my favorite, a hazelnut mocha budino - highly recommend. I'd describe it as a "chocolate hazelnut flan."
Booked this restaurant as part of restaurant week. They quickly seated us and it wasn't until after we were given coffee that it turns out we were not eligible for the restaurant week deal. They didn't even bother to mention it to us prior. Felt completely ripped off.
We had a big snafu with our reservation and the manager ended up comping our meal which by the way was amazing and unexpected given his sincere apology. The service was terrific but not intrusive and we took advantage of the restaurant week menu which allowed us to choose from the regular menu so there were plenty of options. Delish. Check it out.
Our server was lovely. The offerings were enticing and a exotic. I would recommend this restaurant to people looking for contemporary dining. Especially if interested in after dinner drink next door at the James Hotel rooftop bar which has a very cool view.
Overall experience: It was restaurant week ($42 pp) and the food came out too quickly. I would've slowed the pace. Partly our fault, we misunderstood the server.
Server asked if it was ok to bring our additional 2 sharing appetizers at the same time as our individual appetizers; Lobster w toast $19, caviar sour cream/ toter tots $27. Someone said yes b/c they couldn't hear her. We got hit with too many plates and food at once.
The "add-on" costs printed on menus was missed by most of the group. It's there, but doesn't jump out. Everyone's order had "add-ons" to each of the 3 courses - they didn't realize it. The Monkey Bread dessert was a $10 add-on, nice but not worth the $30 extra + tax & tip. Planning on $125-$150 per couple & it was $250. Our own fault.
What we loved; the server bringing the bottle to the table to pour the individual glasses (we were drinking wine per glass), the table bread, the caviar, and rabbit entree.
Loved it! Went for Restaurant Week and was pleasantly surprised the it applied to the whole menu. You were able to pick anything off the menu with a few items donning a supplemental price. Had the Kobacha Squash appetizer (delightful), the salmon (AMAZING) and finished with a lemon tart as suggested by the waiter. Left feeling full and happy as a clam. Love the note in the beginning of the menu stating where all their food is sourced.
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