Author Archives: Laura Rossi

 David Burke Townhouse has been described in an array of word choices; whimsical, playful, elegant and even visionary, yet to my father Massimo Rossi, a devoted captain at the restaurant for the past seven years, his favorite adjective used to describe this four-star restaurant is simply “interesting.”

True, it is possible that Rossi has become jaded by the individualistic style choices made by David Burke on this unique restaurant, but he continuously gives credit where credit is due by insisting that Burke is his most favorite chef. “The innovative style that David uses in his food ideas is really mesmerizing,” Rossi begins “The cuisine choices that David makes really represent his personality, which is rather extravagant.”

Interior of David Burke Townhouse

The restaurant, located in an actual townhouse, provides a home like comfort while still remaining ornamental and focused on detail. Rossi says that the restaurant can relate to a broad variety of customers because the food itself is “accommodating to all tastes.” Rossi’s favorite meal is the cavatelli with shortribs. This platter consists of mushrooms, truffle mousse of course all over braised short rib. Rossi says the short rib is never short of “perfect”, always being tender, hearty and satisfying.

The Catavelli with Braised Short Ribs

 One perk of visiting my father at work is to be reunited with my favorite dish, the Cheesecake Lollipop Tree. 

It is one of the treats that the restaurant is most famous for. Each lollipop is elevated on a stand and when eaten enriches ones mouth with a different flavor, whether it be chocolate crunch cheesecake or regular with strawberry creme on top, each flavor is sure to please. To add to the creativity behind this dessert, The tree also comes with bubble gum whip cream. The Cheesecake Lollipop Tree was featured on The Best Thing I Ever Ate on The Food Network.

The Cheesecake Lollipop Tree

One cannot help but be mesmerized at Burke’s decorative, original and delicious creations while also being captivated by the modern art shown throughout the restaurant. The pieces he selects to be shown bring about a discreet yet glamorous aura to ones dining experience. One collection of drawings Burke has showcased is called The Key to the Kingdom created by Tony Meeuwissen. The drawings are fantastical and bring a artistic ambiance to the Townhouse that make it more like a gallery that happens to have amazing food. The balance between art and cuisine is shared perfectly in David Burke Townhouse.

Interior to David Burke Townhouse

Burke also combines his interests in cooking and art while remaining a true entrepreneur and inventor. David Burke Townhouse has been critically acclaimed. It won New York magazine’s Critics’ Pick, A 24 food rating (meaning very good to excellent) from Zagat 2011 Edition, and Time Out New York’s Critic’s Pick. “At this theatrical little restaurant … it’s a pleasure to watch the restaurant’s staid Upper East Side clientele gawk at Burke’s decorative and generally delicious creations as they go by.” Said New York magazine and Time Out New York commented “David Burke, the culinary merry prankster that knows how to cook.”

David Burke has made himself one of the leading pioneers in American cooking. He grew up in Hazlet, New Jersey and has always been inspired by French chefs and their techniques. He has a fascination with the power that individual ingredients have over the entire meal and the components he puts into his meals to turn them into works of art. Burke has a career fueled by creativity that provides him to have revolutionary products and cooking techniques. He has been featured on Iron Chef America and has opened seven restaurants throughout America.

Winning numerous awards for his culinary skills, it is understandable why David Burke is considered one of the best modern American chefs by one glance at his menus. Ranging from pretzel crusted crab cakes to tuna burgers with lemon French fries and spicy mayonnaise show how avant garde Burke can get with his meal choices.

Massimo Rossi has had prior experience as a captain at Le Cirque 2000 when it was at the Palace Hotel. With these duties, it is Rossi’s responsibility to not only direct but to supervise and train the fellow servers in the restaurant. He monitors their work habits in the dining room while handling the seating arrangements for the guests. He will at times serve tables to which he suggests food courses and appropriate wines to ensure that the guest has an amazing dining experience.
Rossi always knew he wanted to be in the restaurant business. He left his small hometown in Italy and went to the Culinary school in Switzerland when he was 16. Since then on he has worked on world-wide cruise liners and top of the line restaurants but claims that working for Burke has been one of his favorite experiences “I have really watched the restaurant grow and develop into this amazingly elegant yet casual restaurant that is nothing like anything else around. I also think its great how accommodating the food is to every palate, it makes me feel good that what I have invested my life in what can make a lot of people happy.”

Frantically pacing down Park Avenue, I was on a mission. I turned the corner and got to 27^th street and before I could even pull out my Blackberry for the directions, I knew I had found it. That neon blue “Barbecue” sign hanging off of the building was like a north star leading me to barbecue heaven, or in other words Blue Smoke.

Upon entering the dimly lit fairly spacious restaurant, the overwhelming floor to ceiling windows allow natural light to flow into the restaurant and you are hit with a sudden sense of southern hospitality mixed with a modern metropolitan aura. The bar itself takes up half of the restaurant, with the entire back wall filled with bottles. Their alcohol selection is one of the largest, to the point where it takes up three pages on the menu, while their food options only take up one.

The Blue Smoke Burger (11.95), though simply named, could be a contender for one of the best burgers in the city. It is relatively small but makes up for it through its height. The moist and juicy beef patty, which is perfectly seasoned, is almost as good as the fresh ingredients that come with it. One bite and it leaves your taste buds mesmerized.

Their side dishes are rather impressive and could even be considered meals of their own. The French fries were the perfect balance of crispy and salty while their creamed spinach literally melts in your mouth. What really won my heart was the baked mac and cheese (7.95). Served in a deep dish, it was like a bowl of thick, delicious, melted cheese drenching the macaroni noodles.

The Kansas City Spare Ribs [half rack) 14.95(full rack) 24.95] were another story. “Big, juicy, spicy and sweet, slathered with our KC Sauce” makes them sound utterly delectable on the menu, but in real life they were quite a disappointment. The texture of the ribs was almost rubbery and made it more of a hassle to eat them rather than a pleasure. The specially advertised KC sauce was barely on the ribs at all. Luckily, they keep a variety of extra sauces on the table.

The dessert varied. Some of the amazing types were the apple crisp and the banana cream pie. The apple crisp consisted of glazed baked apples, crispy crust and topped with a scoop of cinnamon ice cream. The banana cream pie tasted incredibly fresh with banana slices and whip cream. Yet, the chocolate mousse cake was dry and grainy tasting and the key lime pie tasted too tart.

All in all if you crave a chill jazz scene with good foods and good friends, Blue Smoke is highly recommended, but ironically enough, don’t count on their barbecue.