Internationally acclaimed Chef David Burke brings his culinary mastery to Asbury Park with Asbury Kitchen by David Burke, a pop-up restaurant at the former site of Modine on Mattison Avenue. The restaurant will have outdoor dining for lunch and dinner Friday, Saturday and Sunday and for dinner on Monday, Tuesday & Wednesday.
Fueled by passion, grit and a knack for artful innovation, Burke, one of the best known and most respected chefs in modern American cuisine, has been working on a project in Asbury Park, which is has been delayed due to the pandemic. But Burke is raring to go and wanted to get a foothold on Asbury’s exciting dining scene while the weather is still temperate and amenable to outdoor dining, currently the only type of dining under state mandated Covid-19 restrictions.
For Asbury Kitchen by David Burke, Burke has created a Modern American menu with a bistro-style flare reflecting the restaurant’s classy but casual and fun-filled tone. Pivotal to the restaurant’s mood will be artisan cocktails crafted by Chris James, David Burke Hospitality Management’s corporate mixologist. Some examples of dishes are: Starters – Tuna Tartar Tacos with sesame ginger, avocado and shaved vegetable; Oysters & Snow Crab, 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. Some of the mains include, Soft Shell Crab, open face with avocado toast and heirloom tomato; Asbury Park Clams “Casino” Chowder with scallops, bacon, clams, rustic bread. Mains will also include some hearty cuts of 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 innovative signature Cheesecake Pops.
Burke, a New Jersey native and a leading pioneer in American cooking, is also recognized internationally for his revolutionary techniques, exceptional skills, successful restaurant empire and his many TV appearances. In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world. At just 26, Burke’s kitchen mastery won him the executive chef position of New York City’s legendary River Cafe. While there, he became the first American ever to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his reputation as a leading international chef. He subsequently won Japan’s Nippon Award for Excellence, the Robert Mondavi Award of Excellence and two nominations for James Beard Best Chef. Burke was also awarded a coveted three-star New York Times review for the River Café and later became a familiar guest on TV’s Top Chef.
Chef David Burke’s other New Jersey restaurants include David Burke Orange Lawn, South Orange; DRIFTHOUSE by David Burke, and Nauti Bar by David Burke, Sea Bright, NJ; Son Cubano, West New York; and VENTANAS at the Modern, Fort Lee, NJ.