David Burke: the new old classics at Townhouse

Chef Burke is excited about some of the signature dishes that he's bringing back to the menu at the newly renovated David Burke Townhouse.

Burke's original creations have always been groundbreaking in terms of technique and flavor combinations, and they have stood the test of time. Burke believes every restaurant should be known for certain dishes. The sign of a dish's success is when customers continually ask for them when they go off the menu. Some of Burke's original dishes have been slightly updated, but the architecture of them remains completely intact--only the garnish, some of the herbs, or the color of the sauce may have changed. And Burke will be adding some new dishes that he hopes will become instant classics--such as a new Peanut Brittle Roast Duck--sure to quickly become a guest favorite.

Crisp Angry Lobster

David Burke finds humor in every dish, and that's the case of his infamous Crisp Angry Lobster. With a name like that, the diner is already smiling. It is a quintessential Burke classic--a dish that is memorable not only because of its quirky name, but also because the diner remembers it as being so tasty. "Angry Lobster is a signature dish that I personally never tire of."

NEW YORK STRIP STEAK & BONE MARROW OXTAIL DUMPLINGS

The show goes on with this new creation from Burke that is like sculptural theater on a plate.

Rack of Lamb & Roasted Octopus

Some might consider this surf and turf an unusual combination on the same plate. But for David Burke, it all makes sense, and guests have deemed it another hit on the menu. "Both ingredients hail from the Mediterranean, and their individual flavors work well together. The octopus is meaty enough to stand up to the lamb, which is served on a bed of saffron couscous that we finish with a mustard and Moroccan glaze."

Roasted & Crispy Seawater-Soaked Chicken

"There is something so comforting about roasted chicken. We actually brine the chicken in seawater that gives it an extra layer of flavor. The chanterelle purée is a great seasonal accompaniment."

Handmade Cavatelli & Braised Short Ribs

"Another customer favorite, and perfect for the fall and winter months, this hearty dish has fresh wild mushrooms that represent the season, and a truffle mousse that just adds so much wonderful flavor."

The Lobster Steak

Ever the creative wordsmith with the names of his dishes, the Lobster Steak is no exception. This David Burke classic has been brought back with only a slight garnish change. "We take a compact, two-pound lobster; shape it--not cut it-- into a filet; and bound it with butter and a little puréed shrimp. It's unique and packs an incredible wallop of flavor."

Sea Scallop Benedict

This is another dish that Burke has recently put back on the menu at many diners' requests. "The great part about this dish is that it's not too 'bulky,' but it still has a gourmet edge to it. It's the lightness of the dish that makes it so clever."