If you’ve eaten a crispy pork shank, pastrami made from something other than beef, or cheesecake lollipops at a fine-dining restaurant, you have David Burke to thank. For more than three decades, Burke has been wowing diners with a blend of elegance and whimsy. Now the chef–restaurateur is looking to expand his budding 10-unit empire, which includes his flagship David Burke Townhouse, Fishtail and David Burke Kitchen in New York City; David Burke’s Primehouse in Chicago; ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Brian Galletta(813) 627-6722Brian.galletta@penton.comorDesiree Torres(813)-627-6792Desiree.Torres@penton.com

Already registered? here.