David Burke Announces Step-Down as his New Restaurant Opens
Today on The Daily Meal
The culinary community was shocked to learn that renowned chef David Burke would be stepping down from the day-to-day operations of his restaurant group, including David Burke Townhouse and Fishtail. His culinary team emphasized that David Burke is not retiring or letting go of the reins at his restaurant group, and will still “remain on as an active owner” as his restaurant group gets ready to open his newest restaurant fabrick at the Archer Hotel in the Garment District on May 29th.
David Burke Restaurant Group released this statement, but did not comment on Chef Burke’s future plans:
“David Burke is still involved as an active owner of David Burke Group. He will be a participant in the overall company logistics, but he has relinquished his day-to-day duties. All aspects of the company will continue to be managed by CEO and President Stephen Goglia, who was promoted to this position last year.”
But the David Burke culinary empire will still live on. Fabrick, the restaurant group’s newest culinary venture, will be opening at the Archer Hotel in the Garment District at the end of the month, which will feature a “menu of rustic American dishes served with a side of the group’s signature artistic flare,” by executive chef Adin Langille (Junoon Restaurant). The menu will include dishes like lobster bolognese, Archer’s Club burger and lamb chops, and ribs vindaloo-BBQ.
Fabrick’s moniker and design is not only a nod to the Garment District itself, but also plays on the everyday sights and sounds of the city itself.
“Having opened our first restaurant in New York over a decade ago, we were looking to create a space that paid homage to our roots here,” said Stephen Goglia, CEO of the David Burke Group. “Just as we built David Burke Group one brick at a time, that same industrious nature is the lifeblood of this neighborhood, and it was very important to honor that in both the design and classic American-style of our menu. The Garment District is on the verge of a strong resurgence and we’re so proud to be a part of it.”
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi
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