Cocktail Bar
Cocktail BarPark Ave Kitchen By David Burke
Turtle Bay
Chef David Burke brings the drama with a 42-ounce tomahawk ribeye that swings tableside from a meat hook, dry-aged on pink Himalayan salt bricks. The rest of the menu keeps the party going with Gruyere popovers, martini flights, and a happy hour that knows how to pour.
theatrical tableside dining
David Burke restaurant
pre-theater friendly
happy hour hotspot
Tips
🥐"holy cow don't miss out on the bread option" — Gruyere popovers are a must
🥩"the most eye-catching and theatrical" (Tasting Table) — the swinging tomahawk presentation
🍸martini flights during happy hour, 4-7pm daily
$$$$
Park Ave Kitchen By David Burke
Turtle BayOpen
Cocktail BarCocktail BarChef David Burke brings the drama with a 42-ounce tomahawk ribeye that swings tableside from a meat hook, dry-aged on pink Himalayan salt bricks. The rest of the menu keeps the party going with Gruyere popovers, martini flights, and a happy hour that knows how to pour.
theatrical tableside dining
David Burke restaurant
pre-theater friendly
happy hour hotspot
Tips
🥐"holy cow don't miss out on the bread option" — Gruyere popovers are a must
🥩"the most eye-catching and theatrical" (Tasting Table) — the swinging tomahawk presentation
🍸martini flights during happy hour, 4-7pm daily
$$$$