David Burke announced he is taking over the Modine’s space, turning it into David Burke Asbury Kitchen. A mid-August opening is planned.
David Burke announced Wednesday he is taking over the space formerly occupied by Modine’s in Asbury Park, turning it into David Burke Asbury Kitchen.
A mid-August opening is scheduled. Burke said he wants to open up while the weather is still temperate and suitable for outdoor dining.
As Patch reported, Modine was only open for two years, but announced in early June it would be permanently closing due to the coronavirus epidemic. “We can no longer justify continuing our operations at this time,” said Modine’s owners in a June 3 Facebook statement, citing a business loss due to COVID.
Enter celebrity chef Burke. He’s a Jersey Shore native; he grew up in Hazlet and worked as a paperboy as a kid, delivering the Newark Star Ledger.
At 26, he became the executive chef at New York City’s legendary River Cafe, and while there, he became the first American to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur. Burke is a regular guest on Bravo’s “Top Chef.”
He owns restaurants throughout New Jersey: DRIFTHOUSE by David Burke and Nauti Bar in Sea Bright, Son Cubano in West New York, Ventanas lounge in Fort Lee and David Burke Orange Lawn in South Orange.
Burke said he had been working on another, unnamed project in Asbury Park, but it’s been delayed due to the pandemic. So he turned his attention to the Modine’s space, once they publicly announced they were closing.
According to Burke, Asbury Kitchen will feature a “modern American menu with a bistro-style flare, reflecting the restaurant’s classy but casual and fun-filled tone.”
Artisan cocktails will be whipped up by Chris James, Burke’s corporate mixologist. Some examples of dishes are: Tuna Tartar Tacos with sesame ginger, avocado and shaved vegetable; Oysters & Snow Crab with a peach cucumber mignonette; Watermelon & Asparagus Salad with burrata, prosciutto, olives; and his signature clothesline bacon under another name, “When Pigs Fly” black pepper and maple-glazed bacon.
Main dishes will be: Soft Shell Crab, open face with avocado toast and heirloom tomato; Asbury Park Clams “Casino” Chowder with scallops, bacon, clams, rustic bread. Main dishes will prime beef: Butcher Block Cuts, 24-ounce Cowboy Rib Eye, Hand-Cut Filet and Burke’s famous Dry-Aged Burger. Desserts will include Ice Cream Macaron Sundae; Coconut Sorbet Rum Float and Burke’s signature Cheesecake Pops.
David Burke Asbury Kitchen will have outdoor dining seven nights a week for dinner from 4 – 10 p.m. and happy hour every day from 4-6 p.m. Brunch will be served Friday, Saturday and Sunday from 11 a.m. – 4 p.m. Takeout will be available.
Check out: https://asburykitchenbydb.com/The website is under construction. Contact information is not available at this time, telephone number and Instagram handle is to be determined.
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