Chef David Burke's flagship 110-seat restaurant, David Burke Townhouse (formerly davidburke&donatella), opened in 2003. The space maintains an elegant, whimsical feel with a lounge, striking pink Himalayan salt wall, elegant fabrics, carpet and wall coverings throughout the space.
At the helm at Townhouse is Executive Chef Ed Cotton, a runner-up on Bravo TV's popular "Top Chef" series. His style, like Chef Burke's, is rooted in classic training and skillful technique. The menu's creative style is fueled by the chefs' fascination with ingredients and their ability to combine these in a way that is playful, exciting and, ultimately, delicious.
While offering the inventive cuisine that makes the restaurant both a neighborhood fixture and a critically-acclaimed destination, Townhouse offers lunch, dinner and weekend brunch. Guests will always find signature David Burke favorites on the menu here, from the Pretzel Crusted Crab Cake to the Crisp & Angry Lobster, and of course, Prime steaks that are dry-aged in the unique process that recently won Chef Burke a U.S. Patent. Other offerings include Mustard Crusted Tuna, Handmade Cavatelli & Braised Short Ribs and the famous Lobster Steak. A meat-carving station in the dining room provides guests with a sense of theater, as dishes such as duck and veal are carved and presented tableside. On weekend mornings, brunch is the order of the day here - it was named by Zagat as one of the Top 25 in New York City and features upscale fare such as Titanic French Toast, Pastrami Salmon and Lobster Scramble.
Rounding out the décor at Townhouse is a stunning mahogany wine display that can hold up to 304 bottles of the restaurant's varied, 5,000-bottle wine list, and has earned it Wine Spectator's Best of Award of Excellence.