Last month, we had dinner at Park Ave Kitchen by David Burke. We enjoyed a night filled with a curation of spirits, cocktails, and dishes that were filled with flavor and with a savory progression that we’ll be thinking about before we return on our next visit.

During dinner, Eddie Pugsley, the Director of Operations at David Burke Hospitality Management walked us through the menu, talked about the curated spirits that were available, and more. We talked with him for this month’s The Art of the Snack along with David Burke himself tell us about what we should know for our next visit.

ATHLEISURE MAG: Tell us about the ambiance and vibe of this restaurant?

EDDIE PUGSLEY: The Power Breakfast starts your day in the dining room. Park Ave Kitchen has a vibrant lunch, with guests enjoying a leisurely afternoon as well as people gathering for a delicious meal before heading back to work. The ambiance loosens with a fantastic Happy Hour (4p-7p daily) before melting into an unforgettable dinner experience. The professional staff buzz about, focused on the guest experience while some visitors pop in for a cocktail hoping for a chance to chat with their favorite celebrity Chef.

AM: Park Ave Kitchen is an interesting concept as there is the sit down dining menu as well as the Euro Market Style. What can you tell us about both sides of this space in general?

EP: Beautiful dining room and bar, highlighted by pink Himalayan salt brick walls and huge windows stretching down 48th street and along Lexington Avenue. The Cafe and Grab & Go space surround the very popular Park Ave Kitchen Coffee Counter. The restaurant is an oasis in a sea of midtown NYC business, providing a place for your Power Breakfast, delicious lunch, tension relief at Happy Hour and dinner for one to 100+.

AM: For the Market, tell us about 3 items for breakfast that we should consider?

EP: The most popular BEC - bacon, egg and cheese - made with Cooper’s Sharp cheddar. Be sure to request Chef Burke’s famous thick slab bacon! Avocado Toast with Chef Burke’s amazing pastrami-style salmon. When hungry, be sure to get the Scrambler with sausage, eggs and breakfast potatoes.

CHEF DAVID BURKE: Amazing Coffee. Breakfast sandwiches, including the Ham and Gruyere Croissant. A fresh made juice or smoothie from the juice bar - the Nut Butter Elevation Smoothie is packed with protein.

AM: In the Market, tell us about 3 items for lunch that we should consider?

EP: The Market Salad. A top seller! Kale & romaine blend, roasted beets, roasted sweet potato, farro, pickled blackberry, haricot vert, roasted Brussel sprouts, toasted walnuts, goat cheese, walnut sherry-shallot vinaigrette. Add grilled chicken for fresh protein. The Pastrami Sandwich is amazing. Rye bread, spicy brown mustard, smoked overnight, delicious. Our Grain Bowls are healthy & filling. Rice or farro as a starch, roasted veggies & choose from shaved prime rib, hard boiled eggs, tofu, baby shrimp, grilled chicken or salmon. Double your protein if you’re REALLY hungry!

CHEF DB: Angry Bird Fried Chicken Sandwich. PAK Burger. DB’s Poke Bowl

AM: For dinner, in the Market, what are 3 items for dinner that we should think about?

EP: The Angry Butcher Pizza is a show stopper with Mozzerella cheese, Pepperoni, Chorizo, Crispy Prosciutto, Arugula, & Mike’s Hot Honey. Park Ave Kitchen’s Steak Frites are a best seller with fresh hangar steak, thin cut fries and David Burke’s B1 steak sauce. Sushi! The quality of fish that comes into Park Ave Kitchen every day is exceptional.

CHEF DB: DB’s Signature BLAT Salad. Crispy Dynamite Roll from the sushi menu. Care Hangar Steak Frites

AM: For those coming to the dining room for breakfast, what are 3 dishes that you suggest?

EP: The 277 Park Breakfast options allow you to choose various options, including oatmeal, eggs, sausage, bacon, avocado toast and include coffee, tea or espresso. Blueberry & Banana Pancakes are amazing! An Acai Berry Booster Smoothie from David Burke Juice Co, the creative Juice Bar at Park Ave Kitchen.

CHEF DB: Breakfast in our dining room will feed the appetite with choices such as Creme Brûlée French Toast, Burke’s Smoked Salmon Platter & Bagel, and the pastrami hash and eggs. The Pineapple Upside Down Pancakes are also really special.

AM: For lunch, what are 3 dishes that you think that we should enjoy when eating in the dining room?

EP: Park Ave Kitchen’s popular Express Lunch options allow you to choose 3 courses from a variety of items for $45. Must try David Burke’s famous Lobster Dumplings as a first course. The Crispy-Skin Salmon is wildly popular, with angry broccolini, celery root puree & beet vinaigrette.

CHEF DB: The Tomato Soup “au gratin”. Burrata and Prosciutto. Crispy Skin Salmon

AM: For dinner what are 3 appetizers that you suggest that we should enjoy?

EP: Clothesline Bacon for everyone! For sharing or solo, thick slab bacon, finished with black-pepper-maple glaze, torched tableside, served in all of Chef Burke’s restuarants. Oysters come in fresh daily. Have them naked with lemon varbana mignonette on the side. Tomato Soup “Au Gratin” is unlike any tomato soup you’ve had before. Fabulous!

CHEF DB: The Lobster Dumplings. Tuna and Salmon Tartare. The Gruyere Popovers

AM: What are 3 mains for dinner that we should be thinking about?

EP: Have you ever had DB’s Roasted Belle Chicken? No one roasts chicken like this. It’s unforgettable. Bison Short Ribs fall off the bone. The Rigatoni Bolognese is made with fresh beef and port sausage, smoked mozzarella and finished with toasted garlic breadcrumbs. Excellent!

CHEF DB: The DB Burger. Angry Lobster. 42 oz dry aged “swinging” Tomahawk for two.

AM: For sides to accompany our meal, what are 3 that we should have our eye on?

EP: Asian Glazed Brussels Sprouts accompany any main course. Just the right amount of crispness & very flavorful. Grueyere Popovers, a David Burke specialty, can be ordered as bread service OR as an accompanyment to any dish. They’re perfect for soaking up all our delicious sauces and dressings. The NY Times wrote a wonderful article on the thinly cut french fries, perfected by Park Ave Kitchen’s Executive Chef, William Lustberg. They go with everything!

CHEF DB: Midtown Hipster Fries. Angry Broccolini. Creamed Leeks & Spinach.

AM: To complete our meal, what are 3 desserts that we should think about sharing?

EP: The Cake Pop Tree! Chef Burke invented the cake pop so these should be shared by all at your table. Topped with cotton candy that brings nostalgia to your table. Classic Vanilla Creme Brulee is the most popular dessert, and we serve it with a fortune cookie as an added surprise. If anyone has dietary restrictions, Park Ave Kitchen serves Macrons and Berries made with almond flour, as well as fresh sorbet (current flavors are coconut and raspberry).

CHEF DB: DB’s Triple Chocolate Mouse Cake. DB’s Cake Pop Tree (get your camera out!). Black and White Sundae

AM: What are 3 cocktails that you suggest?

EP: DB’s Best Espresso Martini can be made with vodka OR tequila, pick your poison! Our Smoked Cold Fashioned brings the blowtorch and cherry wood chips tableside. The show is only topped by the flavor of this cocktail. The Pisco Sour at Park Ave Kitchen is a perfect blend of fresh lemon & lime juices, with cracked egg white and aromatic bitters.

CHEF DB: Rockey Jones Boulevardier (named after my first grandchild!). The Barreled Martini (an award-winning NY potato vodka). Yuzo Bees Knees

AM: For those that are coming in for Happy Hour, what are 2 dishes and cocktail that you suggest?

EP: The Martini Flight is ONLY available during Happy Hour! THREE mini-tini’s - select your flavor - served on a tree for one or to share. Also only served during Happy Hour is the Sushi-Sake-Tini. Two pieces of nigiri, alongside a sake-tini garnished with a skewered piece of a Rainbow Roll.

CHEF DB: Everything is great and you should have the Deviled Eggs. Flatiron Steak Sanfo. Martini Flight. Anejo Tequila Flight.

AM: You’re also known for your sushi menu, tell us about it.

EP: The quality of fish that comes into Park Ave Kitchen every day is execptional. We stock the Grab & Go shelves with a wide variety of sushi, shumai and nigiri, and make custom rolls to order in the dining room. Park Ave Kitchen’s sushi chefs are on site from 6am until 10pm Monday through Friday.

CHEF DB: We’ve collaborated with Chef Sang Choi at Park Ave Kitchen to develop our sushi menu. We keep our signature rolls fun and fresh- with both familiar and inventive options and also offer them in the market for grab and go.

AM: Tell us about Brunch as well as 3 dishes that we should thnk about as we look ahead to the weekend?

EP: Steak and Eggs is a playful approach to a classic dish. Eggs any style are served INSIDE a greuyre popover, NY strip cooked to perfection and breakfast potatoes on the side. Chicken & Waffles is very popular, with a freshly made waffle topped with Chef Burke’s Fried Chicken. A big plate! Chef David Burke’s salt-aged beef patty means the burger blend is absolutely delicious. Order the burger. It’s the best in the city.

CHEF DB: Brunch is Saturdays and Sundays from 10:30 AM - 3PM. Asian Fried Chicken & Waffles. Blueberry and Banana Pancakes. Brunch Flatbread

IG @parkavekitchenbydb

@chefdavidburke

PHOTOGRAPHY CREDITS | Park Ave Kitchen by David Burke