Peachy Picks Beacon Our Coverage Sponsored by Fresh Origins

Executive Chef and Owner Waldy Malouf holding Wood Roasted Rainbow Trout

Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com

https://www.facebook.com/pages/Microgreens/59305005545

https://twitter.com/#!/microgreens

***

Our first clue that Waldy is as much of a peach as he is was the Peachy Martini with peach-infused gin each of us were presented with at the opening of our review!  Clearly he is reading, and what he didn't know before Peachy herself arrived is that she has admired his talents for years.  If you think you don't know Waldy Malouf, think back to the glory days of the Rainbow Room.  That was his work.  And, in the summer of 2000 when she was being taken out for lunch by a firm that was interviewing her for a job, Peachy was taken to the Hudson River Club, which he was once a part of and influence on.  So, she's always wanted to go to Beacon, and the night exceeded her expectations even.  Beacon was first featured in Tasty Tidbits:

http://www.whomyouknow.com/2012/07/tasty-tidbits-beacon-restaurant.html

We are pleased to announce it is a definite Peachy's Pick due to Beacon's excellence in open fire cooking, the elegant, welcoming atmosphere, the upbeat attitude of the staff and the sincere care exuded by Waldy himself, who simply could not have done a better job.  We hear it is more corporate at lunch in atmosphere as are most midtown venues, however you can be assured by dinnertime it is a fine mix of crowds-some social, some business, all happy to be in this Midtown destination hotspot.  If you have not been to Beacon, you are not living your best life in New York!  Waldy's first name derives from a religious order and if cuisine were a religion also, he'd have quite the congregation.  About 80% of his ingredients are locally sourced this time of year, and he was one of the farm-to-table pioneers in the 1980's.  He's been in New York since age 22 and the city has been the better for it.  

You know we always order an appetizer each if you've read us before, but Waldy decided we'd try ALL of the appetizers.  We suggest you do the same!

The Waldy Malouf hit parade began with the Wild Mushroom and Red Onion Pizza, which is what Peachy was going to order for an appetizer anyway.  You know the girl thinks pizza is one of the four food groups.  Its light crisp crust bursting with an array of flavors ignited our appetites for a feast that is unparalleled in our most recent experiences.

Peachy is not such a fan of soup, especially soup in the summer,  especially when she's wearing a white dress (but thank goodness she has a friend like John-Claude!)  However, after one sip of this amazing concoction and bite of the succulent shrimp convinced her that soup is where it's at at Beacon!  Roasted Chilled Yellow Tomato Soup highlighted by jalpeno cilantro relish had the proper amount of kick of spicy without any need to swallow some serious aqua as a follow-up.  

Lobster rolls, lobster rolls, how we adore you!  As you can see, every Beacon item is an aesthetically pleasing.  We did not see these on the menu at the restaurant but we were absolutely delighted by their appearance!  The lobster was fresh, absolutely gorgeous and short-lived on the table and reminded Peachy of watching 41.  Beacon honors all areas of American cuisine from fish to beef to vegetables-you name it.  Since its opening in 1999, its innovation in open fire cooking has been lighting up New York, and perhaps one of the best highlights and examples of this were the Wood Roasted Oysters:

These are not to be missed and should you limit yourself to just one appetizer, this should be the one you embrace with open arms.  It will return the love on your palate.  With shallots and verjus, these oysters boast a flavor like no other oysters we have EVER tried.  EVER.  How often do you see that word capitalized in our dinner reviews?  After over 160, we've found places that are fantastic as others but rarely do we find something we haven't experienced before that you ought to experience because of its sheer quality and not its ability to shock.  

The beefsteak miniburgers were juicy and enticing as well, and they'd be a proper dinner if you were sitting at their gorgeous bar at Beacon.  Peachy also sipped on a Cabernet Sauvignon, Sean Minor 2009 from Napa Valley which was bold, rich and a perfect companion to each component of her meal.

This summer we've had lots of fresh fish that have impressed us, but few have been in the category of this Wood Roasted Rainbow Trout.  The flavor that the wood gives it really makes it pop and combined with the spices and delicate halved cherry tomatoes of contrasting colors made this a dish to admire on the plate as well as on the fork.  (See Waldy holding this at the top.)  The fish easily fell off the skin and was expertly filleted.  Every bite was pure deliciousness.  If you are in New York only once this summer, this is the dinner you should eat.

A wide array of side dishes joined the party and spinach was at the top of Peachy's list of high accolades, although every one we tried was terrific.  Who knew that Peachy would also fall in love with Summer Succotash!

The Grilled Filet Mignon of Beef dancing in cabernet and wild mushrooms is a total winner as well and we were blown away to share this entree also.  The Beef was soft and perfectly grilled to a lovely shade of pink that absolutely melted in our mouths, as did the divine chocolate cake that followed:

Do not leave without tasting the Wood Roasted Strawberries:

They are absolutely to-die-for and you ought to order two-one to take with you to eat at breakfast the next morning as you'll still be thinking of them then!  

Clearly, as all of these outstanding options exemplify, you absolutely cannot go wrong at Beacon; even the pickiest of eaters will find something to love.  

Our esteemed panelists add:

Last night I was so pleased to be introduced to a new restaurant. As I work Uptown and reside Downtown, I often tend to overlook Midtown as a destination for only corporate lunches and touristic dinners. I learned last night that I am making an overt judgment and clearly need to expand my horizons. Beacon was a lovely space with room to spread out, yet it allowed for conversations at the table. Chef Waldy was wonderful and is clearly passionate and dedicated to his craft and food. Food started arriving and wow was I impressed. Open fire was the main stay of this establishment, and that was apparent in all of the dishes. Wood roasted oyster in shell on a bed of salt was citrusy and peppery and really stood out. The flavors melded so well, and I knew instantly I would be coming back for another visit! A flat bread pizza which was thin-crusted with mushrooms and tomatoes reminded me of pizzas in the South of France – I was transported by the char and flavors. 

 Next came lobsters rolls and mini burgers on toast rounds– creamy lobster and perfectly rare beef. 

 With the lobster rolls I could have been in Cape Cod. Each dish took to me to another region in my mind! And to round off the appetizers was a chilled yellow heirloom tomato soup with a poached shrimp. At the end of every Spring I eagerly await gazpacho season. This soup was excellent and as someone who has a chilled tomato soup 4 plus times a week in the summer this was a winner. 

 For my entrée I picked a wood oven roasted chicken with a pickled tomato panzanella salad. First off the chicken was on the bone. This always makes for a juicier meat and a different type of heat. The wood fire allowed for a second set of tastes as well as great flavor from the herbs. The panzaella salad was a great compliment to the chicken with the heirloom tomatoes and toasted bread. This was a different take on the traditional salad, and it was crisp and lovely. As a side dish I was most taken with the succotash. A staple for my family’s Thanksgiving, it tasted wonderful and reminded me of the most perfect type of comfort food. 

 I tend not be a dessert girl, sweets aren’t often my thing, but that being said dessert was fantastic. A small personal sized cast iron pan was placed in front of me with a cobbler of peaches and blueberries with a small boule of vanilla ice cream. It was sublime with a great crust! Overall this was a great meal. I will be back with friends in tow! 

***

I had a fantastic night at Beacon! From start to finish my experience 

there was superb and my personal favorite dinner review thus far. 

When I entered I was impressed with the large main dining room which o

pens all the way to the back where the open fire, wood burning 

kitchen is. Even on a Tuesday night, all the tables were full with 

happy custumers, which doesn't surprise me at all. 

We started with a specialty cocktail of theirs, a peach infused gin, 

which was sweet and refreshing. Perhaps Beacon will give the Peachy 

Deegan cocktail a try some day?  

The charismatic Chef/Owner Waldy greeted us and made some great 

suggestions for appetizers, which I was very excited to try. The wood r

oaster Oysters were excellent! Cooking them in the open fire brings 

out a great depth of flavor and slight sweetness. This is one of the 

most popular menu items, and I now understand. I will be ordering this 

again when I return to Beacon. We also tried the Roasted Chilled 

Yellow Tomato Soup. A great summer soup, very refreshing, and with a 

touch of my with my favorite spice, cilantro. 

For my entree, I choose the Paisley Farm New York Lamb Chop. I am a 

huge fan of lamb, but finding good lamb can be difficult. Beacon does 

it right, by staying with local farmers and in season ingredients. The 

lamb was super tender, came right off the bone with my fork, and sweet 

tasting. No gaminess that lamb can sometimes have. I would highly 

recommend this dish. 

I also enjoyed the Summer Succotash, a mix of beans, corn and spices. 

The flavor really caught me by surprise. It was great! 

Dessert. Wow! Carmalized Apple Pie Pan Cake. Amazing! I could not get 

enough of this stuff. I also got to try the Wood roasted strawberries 

with cheesecake ice cream. Also very good.  

Great food, great atmosphere, friendly & knowledgeable staff, and a 

passion for what they do, Beacon has it all! Thank you to Waldy and 

the staff at Beacon for a fantastic evening. 

Peachy Picks Beacon!

Beacon is Highly Recommended by Whom You Know.

http://beaconnyc.com/

Read more...

#PeachysPicks A Peachy's Pick Since 2024, #DavidBurkeTavern @DBTavern #ChefDavidBurke #DavidBurke #ChewDoin #American Fall 2026 #135East62ndStreet #Manhattan #NewYork

David Burke, the most talented by far and genuinely the nicest of all celebrity chefs in America!

Befriend the carnivorous wonder of the Tavern Cheeseburger complete with Patented Salt Aged Beef (US Patent No: 7,998,517 B2)* details on this in full below at the conclusion, if you are as into cheeseburgers as David and Peachy...and Peachy's dream of eating something in the shape of a puck came true with the Fire Roasted Atlantic Salmon, most delicious!  Goal in her stomach!

Say yes please to Tavern Steak Frites~!

We are also thrilled to celebrate America turning 250 and still love the American Flag outside!

Finally, if you really know Peachy you know she is hugely pro-stuffed animal and in addition to everything else aforementioned in the accolades she has emanated about David Burke Tavern, she adores the Penguins and are glad to see them still post-Covid.  Sidney, you should come next time.

It's not who you know and it never has been.  It's Whom You Know and we know David Burke!  David Burke Tavern made its Whom You Know debut at the top immediately with Peachy's Picks because we worked with David directly twice before that, and it was previously featured in March 2024.  It had been far too long since we visited, and Manager Julia Griesman graciously greeted us with the utmost friendly professionalism the moment we entered and we were equally delighted to work with Manager Cristina Laverde, whom we had previously met and worked with successfully.  In tandem they showed us in many cases anything boys can do girls can do better as Managers!  And, the menu is more commanding than ever as we celebrate AMERICAN cuisine with the 250th birthday of America.  We began with the appetizer: Yellowtail, Grilled Peach and Jalapeno Tiradito.  It was a festive firework that made summer last a bit longer with elevated sushi that boasted a light, buttery mild texture of quality (note we really have to trust you to order sushi!) and was joined by cucumber, radish, white soy, lime and a yellow pepper vinaigrette kicked up with the Jalapeno accentuation.

Naturally, no one should be surprised we liked the grilled peach the most and was the main reason why we ordered it!  Burrata and stone fruit summer salad was entirely fresh and fragrant and perhaps you have not lived until you also have had this intoxicatingly delicious pickled strawberry. It's joined by corn, cherry tomato, asparagus, baby arugula, basil and balsamic in perfect proportion.  Every element was well cut also may we add.

Calling all NHL Peachy enthusiasts!

Of course we like Salmon.

We now know we like Salmon even better when it arrives in the shape of a hockey puck!

Julia expertly explained that the salmon is fileted and twisted into a torchon to make it tubular. 

The Salmon itself boasts the best sear we have seen anywhere at all in 2026 and it lends just the right element of texture that introduces the medium grilled temperature.

Roasted cauliflower and beets sing backup along with watercress and citrus vinaigrette that bring it flavor-forward.  

From every angle right down to the medium rare inside exactly as we ordered it the Tavern Cheeseburger is a complete triumph at David Burke Tavern.

We've eaten a lot of cheeseburgers in nearly 18 years, but this is the ONLY ONE that can claim to a Patent on its Salt Aged Beef!  For the full research, go to the bottom of this review.  You have not really lived in New York until you have had the eight glorious ounces of this Patented Salt Aged Beef topped off with Vermont Cheddar, Lettuce Tomato and Onion, B1 (B is for Burke!) steak-sauce, mayo and tallow fries.  

David is also Irish which should speak volumes to you about the potato quality here, aside from his proven record as one of the most competitive chefs in the world.  For Peachy's Dad now reading upstairs, we would like to say this is on an IRISH muffin rather than an English muffin because that is what he called English muffins because they are competitively Irish (see his godmother Aunt Ronnie and his mother with their two friends at a bar in Manhattan in the 1940s to the right).  Regardless of what you call it, the Irish/English muffin is absolutely superior to the run of the mill bun found at less competitive venues.

Sides at other restaurants may have all the usual suspects in the lineup, but David Burke Tavern has savoir faire and nutrition embellishment!  Meet the Sauteed Asparagus with a robust diameter and lemon accent paired with shallots and garlic to make you love your vegetables.  Another beacon of health are the Roasted Brussels Sprouts, partying in a delicious horseradish cream.

DB's seawater-soaked Brick Chicken brings poultry into pinkies-out with the combination of summer truffle, mushroom fricassee, green beans (Peachy's favorite vegetable done so well in particular!) and shallots that rocket the flavor to the tastebud stratosphere.  We couldn't have dreamed of a better combination if we tried and the chicken was entirely moist and fragrant with this creative embellishment.  Meat here is sourced from Pat LaFrieda we're told, and the Tavern Steak Frites are a classic beauty outside and inside.  10 ounce grilled hanger steak, perfectly medium rare as ordered is emblazoned with green peppercorn sauce and joined by herbed tallow fries that hit the right high note. Also we loved the music they played including the Beatles.

It paired well with Algodon El Pato Fillol Blend of Malbec and Cabernet Sauvignon from Mendoza, Argentina, suggested correctly by smashing server of taste, Shahid Ahsan.

Finally, if you are as sad as we are to see summer go, know that it is still on a plate here!

Namely: the petite Maine Lobster rolls!  Buttered brioche, celery, and lemon came to the sunset party in front of Peachy and it was the first edible element of this dinner that was eliminated in its entirety by her complete and full enthusiasm for the David Burke cuisine of perfection.

Actions speak louder than words, readers.

You absolutely must leave room for the flourless chocolate torte banana split!

The caramelized banana will ravish your sweet tooth along with premium vanilla ice cream and whipped cream and of course the most devastatingly delicious of all: the flourless chocolate torte itself!!!  Everything we ate we truly loved this time.

We also love the Irish pride on display:

DAVID BURKE TAVERN CONTINUES TO BE HIGHLY RECOMMENDED BY WHOM YOU KNOW.

https://davidburketavern.com/

https://www.facebook.com/chefdavidburke/

https://www.facebook.com/DavidBurkeTavern/

https://www.instagram.com/dbtavern/

Grok tells us:

David Burke (born February 27, 1962) is an American chef, restaurateur, inventor, author, and television personality known for whimsical modern American cuisine, theatrical presentations, and a large hospitality portfolio. Born in Brooklyn and raised in Hazlet, New Jersey, he is often called a “culinary prankster” and “rock star of the culinary world.” He lives in Atlantic Highlands, New Jersey.

He started as a teenage dishwasher at a Route 35 hotel, drawn to the kitchen’s energy and creativity. His father later enrolled him in cooking classes. Burke graduated from the Culinary Institute of America and trained at the Culinary Institute Lenôtre in Plaisir, France. He worked with leading chefs including Pierre Troisgros, Georges Blanc, Charlie Palmer, Daniel Boulud, and Waldy Malouf.

At age 26 he became executive chef at Brooklyn’s River Café and earned three stars from The New York Times. He was the first (and remains the only) American to win France’s Meilleurs Ouvriers de France Diplôme d’Honneur. He also received Japan’s Nippon Award for Excellence. He stayed at River Café until 1992.

In 1992 he opened Park Avenue Café with Smith & Wollensky’s Alan Stillman and later served as vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003 he launched his first proprietary restaurant, davidburke & donatella. He holds U.S. patents, including one for his Himalayan salt dry-aging process for beef. He has written cookbooks Cooking with David Burke and David Burke’s New American Classics. Television appearances include Iron Chef America (he lost to Bobby Flay) and Top Chef Masters. He was inducted into the New Jersey Hall of Fame as the first restaurant chef so honored and received an honorary doctorate in business administration. Other honors include James Beard “Who’s Who of Food & Beverage in America,” Robert Mondavi Award of Excellence, and CIA August Escoffier Award.

Burke describes himself as a restaurateur, artist, philanthropist, educator, art collector, puppeteer, minister, and beekeeper.

How Many Restaurants He Owns or Oversees Today

Burke is principal of David Burke Hospitality Management (DBHM). The company owns, manages, licenses, and consults on restaurants, hotels, clubs, and schools. Sources from 2025–2026 consistently describe him as operating or overseeing the culinary direction of roughly 18–20 restaurants plus a bakery (Dixie Lee Bakery in Keansburg, NJ) and a historic event venue, primarily in New York, New Jersey, North Carolina, Florida, and Saudi Arabia.

He does not solely own every location; many involve partnerships, management contracts, or licensing. The exact count fluctuates with openings, closings, and consulting deals. Recent activity includes SeaHawk Prime by David Burke (Lake Park, Florida, opened January 2026), Station Tavern in Bernardsville, NJ (relaunched April 2026), and the planned reopening of David Burke Prime at Foxwoods. His Red Horse steakhouse concept has multiple locations. Wikipedia and company materials list David Burke Tavern among the current portfolio.

Features on WhomYouKnow.com

WhomYouKnow.com (led by Peachy Deegan) has featured Burke positively. In a December 2023 inaugural review of Park Ave Kitchen by David Burke at 514 Lexington Avenue, the site called him “one of the very best chefs in America” with 18 restaurants at the time and praised the venue as “the Best Modern American in Manhattan today.” It noted David Burke Tavern on the Upper East Side and listed other locations. The review highlighted dishes such as lobster dumplings, sea scallops with butternut raviolis, Black Sea Bass “Tiki Masala,” a dry-aged burger, and the Apple Brown Betty Sundae. It included the line: “It’s never been who you know, it’s WHOM YOU KNOW and EVERYONE knows David Burke.” A later post recommended the restaurant’s Line and Dine takeout option.

David Burke Tavern: History and Facts

David Burke Tavern occupies the first two floors of a stately townhouse at 135 East 62nd Street on Manhattan’s Upper East Side. It is frequently described as his flagship or “home” restaurant.

The space previously housed Fishtail by David Burke, which closed in early 2016 after operational changes. Burke and partner Jimmy Haber of ESquared Hospitality reclaimed it and opened Tavern 62 by David Burke in October 2016. The concept was an upscale tavern inspired by classic New York spots such as 21 Club and P.J. Clarke’s, mixed with Upper East Side elegance. It featured Himalayan salt walls and a salt room, Burke’s personal art collection (including Marc Chagall works), and inventive modern American cooking.

Tavern 62 closed abruptly in September 2018 amid a reported management dispute. It reopened in November 2018 as David Burke Tavern and has operated under that name since. Signature items include “Clothesline” maple-and-black-pepper candied bacon (served hanging), angry lobster dumplings with spicy tomato, pretzel-crusted crab cakes, Himalayan salt-aged steaks, popovers, and theatrical desserts. The restaurant offers lunch, dinner, weekend brunch, daily happy hour, sushi, and private dining for groups of various sizes. It is known for whimsical presentations and a cozy tavern-townhouse atmosphere.

chefdb.com

The restaurant remains a neighborhood destination and a showcase for Burke’s patented techniques and playful style. Hours and menus can be confirmed on the official site davidburketavern.com. Burke continues to expand concepts while maintaining this Upper East Side location as a core part of his brand.

*Grok also tells us about the Patent

US Patent 7,998,517 B2, titled “Meat aging process,” was issued on August 16, 2011, to inventor David Burke (a chef known for restaurants such as David Burke Prime). It was filed on June 4, 2009.

The patent covers a dry-aging method for meat (primarily beef) in a climate-controlled enclosed room with forced air circulation. A stainless-steel rack stacked with narrow Himalayan salt bricks covers one wall (spaced from the wall for airflow). Unwrapped meat is placed on racks farthest from the salt and moved progressively closer on timed cycles (e.g., every few days) over the total aging period. This gradual increase in salt exposure is intended to extend aging (claimed up to 70 days in some descriptions, versus more typical shorter dry-aging windows), improve tenderness and flavor (including umami and slight salinity), and reduce spoilage compared with earlier salt-room methods.

Key process elements

Temperature typically in the 32–41°F range and humidity around 61–85%, with forced circulation.

Narrow salt bricks to increase surface area; a relatively high salt-to-meat weight ratio.

Optional UV lighting for sanitation.

Mobile meat racks so pieces can be repositioned closer to the salt stack over time.

Independent claims focus on the combination of the controlled room, the salt-brick wall/rack setup, forced circulation, and the staged movement of meat from remote to proximal positions. Classification is in food-preservation categories such as A23B4 (preservation of meat).

Burke has used versions of this approach in his restaurants; the salt-lined rooms are sometimes visible to guests. Related later patents exist in the family. Standard U.S. utility-patent term is 20 years from the earliest effective filing date, subject to maintenance fees and any adjustments; Google Patents data has listed an adjusted expiration around April 2030 with a note of reinstatement after a lapse. Confirm current legal status directly on USPTO or Google Patents, as maintenance-fee and legal-status records can change.

Full text, claims, drawings, and prosecution history are available at Google Patents.

Read more...