Five Things: David Burke Prime, Foxwoods
Wednesday, June 29, 2011
One. Summer cocktails
Nothing gets me into a summery mood more than a well-crafted warm weather libation. David Burke’s Wild Orchid cocktail did just that. Behind the well-appointed bar mixologists shake together house-made ginger syrup with Hanger Mandarin blossom vodka – with just a splash of cranberry juice this concoction was only subtly sweet but with a brilliant and clean ginger flavor.
I adore when a chef takes the mundane and turns it into something glossy and new (Rumpelstiltskin be damned). So of course I was delighted to see breakfast repurposed as an appetizer. Chef takes double-cut slices of bacon and dresses them in a maple and pepper glaze before drizzling with a little mustard oil. I loved this dish. This crispy, sweet and thoughtful appetizer was as mouth watering as… well… bacon.
Three. Brilliant entrees
Starting with the best ingredients is always how to ensure a meal will be special. At DBP they make certain of this by elevating their beef in an imported-pink-Himalayan-rock-salt-lined aging room. (You may have to travel all the way to NY before finding as large of an aging room in a restaurant.) It was all worth it when I bit into the best steak I have had in quite some time. Juicy, tender and incredibly flavorful, this Kentucky Rib eye was all I would need to taste to head back for another meal. If steak isn’t for you, Prime still has you covered with some excellent options. I opted for a Swordfish Oscar. Topping a creamy and flavorful helping of lemon and asparagus risotto was a cut of Block Island Swordfish. At its zenith, a pile of sweet crab meat drizzled with béarnaise sauce. Food to write home about.
Four. Spot-on sides
Chef does a great balancing act with the side dishes. Flavorful and capable of standing alone but not overpowering the main dish. I tried a few but my favorite had to be the Cabernet onion gratin. Thick slices of red onion were simmered in a cabernet wine. A treatment of gorgonzola was added before being broiled to a sweet and robust finish.
Five. Memorable Notes
This place has some serious wow factor. Carts race madly through the room to prepare tableside Caesars, while every check comes with a fluffy pile of cotton candy. The signature dessert, Can O’Cake, comes freshly iced with caramel cream cheese and travels in its own take-home tin to help make your friends jealous. Just when you think it’s all over the server sends you on your way with some delicious chocolate truffles.
Would I go back? You couldn’t stop me. David Burke has hit the mark with this approachable yet high end steak house. A real pleasure.
Hit “Save”: David Burke Prime Steakhouse. Foxwoods Casino, Mashuntucket, CT. 860-312-8753. Lunch Mon-Sat noon-4:30, dinner 5 – Mon-Thurs 10:30, Fri/Sat 11 and Sun 10. Sun Brunch 11-3:30.
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