Changes are afoot at David Burke's Primehouse. Besides the upcoming Burke's Bacon Bar (more on that soon) and Burke's upcoming spot in the James Hotel, he has renovated the Primehouse bar, is finishing up a separate Chef's Table room and has revamped the Primehouse bar menu. The bar has been expanded from eight to 24 seats, now stretching around the corner and into the Primehouse dining room.
The chef's table room will be located in what used to be the JBar wine bar, through a secluded door in the rear of the dining room. Two eight-top tables will be served a rotating chef's menu cooked by a Primebar chef instead of the catering department. A "wall of wine," which was at the corner of the bar, has been moved to segregate the glass-enclosed room from the dining room. It will open in June although they're taking reservations now.
The new bar menu, helmed by chef Rick Gresh, features liquor and cheese pairings and a unique and one of the few caviar sections in the city, named "Liberated Caviar." "It's usually caviar on ice and it's done," Gresh says. "I wanted to do something different."
There's a BLT-inspired smoked caviar (like a canape), "chips and dip" (housemade "Pringles" with yuzu caviar dip), and a "caviar shot" made with chilled Belvedere vodka and dry creme fraiche.
The "Spirited Cheese" section has cheeses paired with Koval liquors. There's six of them in all, with options like Lions Pride Dark Oat Whiskey with chocolate goat cheese. Other dishes include egg sliders with bacon fat togarashi fries; and grilled monkey pretzel bread, Gresh's take on the beer, pretzel and mustard flavor profile. The bar menu is available in the dining room as well.
· All David Burke's Primehouse Coverage [~ECHI~]
· David Burke's Primehouse [Official Site]
[Image: Chef's Table Room rendering]