After our delicious meal at Fishtail by David Burke, we decided to go to DB Kitchen, another restaurant from the famous Chef. Located in the James Hotel, it has two floors: the bar on the second floor and the restaurant on the first one, where you will be "welcomed" by a pig, setting the tone for the theme of the restaurant, a theme emphasized by the barn roof and the multiple photos of people at the farm. The theme is quality food, with fresh ingredient whether vegetables or meat (and no, they are not farm to table per Se).
Similar to Fishtail, they propose an extensive menu where most of the items are included in the restaurant week deal, some of them with a supplement as they do not want to sacrifice on quality. For instance, the ribeye was available for an additional $35 and I bet it was good!
They first brought us some delicious brioche bread, carrots and grapes as the bread basket.
They served it with butter, in an artisanal way:
For her appetizer, Jodi ordered the burrata and squash carpaccio.
The presentation was beautiful and it was a very original dish, quite refreshing, some freshness added by the little balls of cantaloupe and honeydew.
I ordered the baby octopus salad.
Nice dish, although the octopus was a bit too charred. It was served with baby beets, potatoes, orange, fennel and almond, the addition of the latter ingredients giving some color and freshness, and elevating the dish a bit.
For her entrée, Jodi chose the burger.
Well, that was a great burger: the meat was fantastic, juicy and tasty; the bacon gave some delightful smokiness that paired well with the slight sweetness of the house made steak sauce.
They were also generous with the cheddar cheese that topped the burger.
It was served with fries served with jalapeño and cheese, that were the part of the dish I did not really like.
On my side, I decided to order the short rib that was delicately set on top of homemade wild mushroom cavatelli pasta (so good) and topped, at the table, with a truffle mousse that gave an appetizing aroma to the dish.
For dessert, Jodi got the coconut trifle, a toasted coconut cake served with a cream cheese mousse and a peppered pineapple jam. She loved it!
On my side, I ordered the Chocolate hazelnut crunch bar:
Served with a vanilla ice cream and raspberry ganache, it was a very good dessert, rich and a bit crunchy, perfect for chocolate and hazelnut lovers.
I loved my dinner at David Burke's Kitchen: similar to Fishtail, they serve the regular menu, enticing customers to come back for more. The food there is delicious and we had a perfect service, the staff being not only friendly, but knowledgeable about the dishes. Chapeau David Burke!
Enjoy (I did)!
And remember: I Just Want To Eat!