Maine Lobster Tail Carbonara In Midtown - NYC
Taking up the old Jovia space on the UES and navigated by Chef Eric Hara, Burke’s bi-level venue is the first sustainable seafood restaurant. Chickens come free-range, beef comes organic, so it’s only fitting that this fare comes from environmentally-conscious sources, one being Burke’s company-owned fishing boat. What that means to you is starting off with the flawless Kindai Tuna Sashimi: the finest Japanese Blue-fin tuna. Post-appetizers and the expansive raw bar, the menu divides into two schools: Whole & Simple Fish and Fishtails. Purist-friendly entrees like Roasted Black Bass fill the former, while Maine Lobster Tail Carbonara and the rest of the Fishtails put a Willy Wonkan-twist on seafood. Those needing a little more turf than surf are also taken care of by means of a 55-Day Dry Aged Ribeye. And desserts match the light-hearted atmosphere: Cheeesecake Lollipops with Bubblegum Whipped Cream goes hand in hand with Warhol prints and a vibrant color scheme.
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One of the only turkeys you can purchase that was raised on pasture with NO SOY in the feed!
100% grass-fed beef from small-scale family farms in Wisconsin. Shipped to your door in coolers. Grass-fed and grass-finished beef from a herd of Galloway cattle. You won't find this in stores!!