David Burke was named culinary director of Bowlmor Lanes Times Square, which is expected to open in the old New York Times building in midtown Manhattan this fall.
Burke will write menus for a restaurant at Bowlmor and his dishes will be served on the lanes and be available for take out. Details on what the menu will include have not been released.
Burke’s flagship restaurant, David Burke Townhouse is also in New York, where he also operates Fishtail and David Burke at Bloomingdale’s. He is involved in four other restaurants outside of New York.
Bowlmor’s 90,000 square-foot Times Square space will hold 50 bowling lanes. It will be the largest of the Manhattan-based company’s six locations, which are in New York, Maryland, Florida and California.
Also on the move, chef Rick Moonen, who is based in Las Vegas, will oversee the food and beverage operations for Las Vegas Railway Express that will travel between Las Vegas and Los Angeles. It is scheduled to debut in 2011.
For the second year, Classic Harbor Line in New York City has signed on chef Masaharu Morimoto. They will serve the chef’s dishes on "Morimoto Sushi & Sake Sunset Cruises" on Monday evenings beginning June 7. The Japanese themed sail costs $110 per person. Morimoto is based nearby at his namesake restaurant.
Contact Pamela Parseghian at [email protected]
