#LINEandDINE #InauguralReview #NewYork #TerrificTakeout #ChewDoin @chefdavidburke @parkavekitchenbydb #ModernAmerican #508LexingtonAvenue Between 47th and 48th Street The Best of Both Worlds Triumph: Quality and Speed!
WE LOVE ENGLISH AND WE LOVE NEW TERMS!
READERS, IT IS TIME FOR NEW VOCABULARY!
ADD TO YOURS: LINE AND DINE!!!
BY DAVID BURKE AT HIS PARK AVE KITCHEN
...BECAUSE YOU KNOW YOU ALSO LOVE TO EAT WELL EFFICIENTLY!
Never ever has it been who you know.
It's WHOM YOU KNOW and we are thrilled to know the amazingly talented and equally nice and professional David Burke!
David, Peachy and the Apple Brown Betty Sundae, which is not specifically an aspect of LINE and DINE but if you want it, we are sure you can ask for it and they will happily in turn make you happy...and trust us, you do want it
Though the entire world knows him, our readers were introduced to David Burke for the first time last December on Whom You Know and obviously, this second trip proved to be no sophomore act (oooh sophomore...do you know this SAT word? It means so much more than following freshman; brewery superstar Rachel Adams knows it we bet because she also studied English at the same place Peachy did, and stay tuned for more on her!)
You absolutely should plug into David Burke's new concept, LINE AND DINE, available exclusively at Park Ave Kitchen, 508 Lexington Avenue between 47th and 48th.
When you are Fred Flinstoning down your own dinosaur tail at the end of the day, it's time to go see David and his team, because why would you cook when there is Park Ave Kitchen by David Burke? And even if you are not lucky enough to be done by 4pm with your workday, you ought to leave and eat because no job is more important than your dinner! You can work again after you eat...
Available in the Fast Casual Café
Monday – Friday | 4 pm – 7 pm
$33.99
Three Course Dinner
Appetizer, Main, Dessert
Self Serve. Grab & Stay or Grab & Go!
Gratuities not expected.
Full Bar available.
We know our readers are WISE and have discriminating appetites, and like Peachy, they like to have it all in life.
Well in this Line and Dine concept, you can have it all: you have the top-notch quality of David Burke's culinary feats in a New York minute in an easy peasy for you to order three-course endeavor that we think Executive Chef William Lustberg will agree is a hat trick (Appetizer, Main, Dessert) in your stomach.
For everyone that is wondering what a Hat Trick is, come on silly, read NHL Peachy. We've only been talking about hockey for 1,300 posts so far.
Oooh an added bonus...cars! For more, read CRUISING PEACHY, our car column.
Manager Cristina Laverde, above and Executive Chef William Lustberg, below, who is demonstrating how you may "have fries with that" and we understand fries are unlimited when you are in person sitting there in the takeout kitchen at 508 Lexington's dining area
There are three different ways to experience LINE and DINE.
FIRST:
The first and most straightforward way is the exact three courses you choose: appetizer, main and dessert. (The second and third ways follow in our explanation and in both cases, involve extra charges for alcohol if you want to drink with your dinner.)
Peachy chose three exact dinners different from each other that you can replicate yourself!
To be clear, you can GRAB and GO, or you can GRAB and STAY.
The food is exactly the same in both cases.
If your dinner doesn't smile at you with the look of affection like the Grilled Salmon Grain Bowl does, you know where you need to go! If you are new to us, you ought to know we never, ever edit pictures and always publish the truth. The truth is this dinner tastes exactly as delicious as the picture indicates because not only is Founder, Owner and Executive Chef David Burke as talented as they come, but also he builds a team of quality starting with Executive Chef William Lustberg, who was once practicing culinary excellence at The Waldorf=Astoria (see Frank's amazing cocktail book on that and stay tuned for more from Frank!) After 15 years of doing this, we have come to expect excellence to coincide.
The three components here are ideal for Fridays in Lent:
Appetizer: Roasted Tomato Bisque-the seasonal soup du jour when we visited
Main: Salmon Toasted Farro accentuated beautifully with B1 sauce (Burke is a higher grade than A in our humble opinion) and nutritionally enhanced with roasted broccoli and brussels sprouts
Dessert: Raspberry Linzer from Dixie Lee Bakery by David Burke in New Jersey
Not only is this quite possibly religiously advantageous for you but also it is a nutritional victory.
It insisted on walking down the runway and posing for glamour shots:
Next, we tried the classic! Who on earth does not absolutely love love love steak frites!!!!
Appetizer: Simple Green Salad, mixed organic greens with tomatoes and cucumbers joined by a lovely Champagne Vinaigrette on the side as requested
Main: The butcher's cut New York Strip steak arrived in style perfectly medium rare as requested, and of course the french fries were ideally crisp and sensational
Dessert: Peachy's personal favorite BROWNIE even better with WHIPPED CREAM AND RASPBERRY SAUCE!!!!
...an aerial view above in case you also enjoy playing airplane with your French fries!
Finally, just when you thought life does not get better than steak frites, you discover it can when you try the RIGATONI!!!!!!!
Appetizer: Simple Green Salad, mixed organic greens with tomatoes and cucumbers joined by a sensational Honey Balsamic on the side as requested
Main: Rigatoni Bolognese, composed of 50 percent Italian sausage and 50 percent beef!
Gorgeous smoked mozzarella, sourdough breadcrumbs, parmigiano reggiano and crispy basil.
To be honest, though we loved the steak WE LIKED THIS EVEN BETTER!!!
You can go back day after day...
Dessert: Jelly donut
SECOND
Here is how Peachy specifically would recommend you GRAB and STAY:
This Pinot Grigio from Italy proved to be a lovely accentuation with the Salmon!
Of course this is a restaurant and when dining in, you should opt for what tastes best on your palate. For us, it is hard to deviate from the excellence of Italy especially as Peachy has been a dedicated student of Gianfranco Sorrentino for many years and has amazing attendance at Gruppo Italiano events (see day 20) where she learns more and more in this realm. Say yes please to this by the glass Super Tuscan to go with the Rigatoni!
This St. Francis Cabernet is complete and total perfection to go with the Steak Frites. Its robust depth provides a winning assist to the carnivorous goal in your stomach that lights the lamp above.
THIRD
Finally, the third option is GRAB and GO with Takeout Alcohol featured, and this is what it looks like before it is packed to go:
Of course, if you want more than the LINE and DINE, you should know the entire takeout section is vastly comprehensive and overlooks nothing.
David Burke's LINE and DINE at Park Ave Kitchen is Highly Recommended by Whom You Know!!!
It's fast casual that is high quality.
We look forward to seeing Park Ave Kitchen by David Burke keep up the superior work! Stay tuned for even more David Burke excellence beyond 48th and Lexington...
Say hello to John Mainieri the Maitre d' when you arrive and depart!
