It’s the most wonderful time of the year.
Ah, the sweet sound of wallets opening across New York as we dive into Restaurant Week. And you know what’s great about this week, you get dessert too. Now, when you’re visiting a fancy-schmancy restaurant like David Burke Kitchen, you’re not necessarily there for the dessert (for shame, people, for shame) but that’s what’s great about Restaurant Week! You get an appetizer, entree, and dessert all for $38 at a place where $38 is the average price of one dish. And you know us, we love a good deal!
As I’ve been in dessert hibernation this past winter, I approached my return to the scene with a vengeance, starting off at David Burke Kitchen. I got a fresh salmon and tuna tartare appetizer and tender short ribs and homemade pasta for the entree but the dessert, oh the dessert, was the true star. I got the Chocolate Hazelnut Crunch Bar with vanilla bean ice cream and blueberry coulis. Sweet, tart, texture, crunch, cream – all the things I would be looking for in a dessert are all here, executed perfectly. The crunch bar was a bed of chocolate cookie pieces with a delicious layer of hazelnut mousse and a decadent chocolate ganache on top. The vanilla bean ice cream was freshly made and the tart blueberry coulis provided a great acidic balance to the dessert, which overall, wasn’t obnoxiously sweet. The white chocolate pirouette was an added nice touch too.
Restaurant Week goes til March 7th. Get on it.
Where: 23 Grand St | How Much: $38 pre-fixe dinner (including dessert) as a part of Restaurant Week; Regular-priced desserts are $12 and up.