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DTSTART;TZID=America/New_York:20200101T110000
DTEND;TZID=America/New_York:20200101T200000
DTSTAMP:20260423T034629
CREATED:20191127T195942Z
LAST-MODIFIED:20191223T184729Z
UID:2488-1577876400-1577908800@davidburketavern.com
SUMMARY:New Year's Day 2020 Happy Hour
DESCRIPTION:Happy Hour @ Bar 11 – 8pm \nBrunch in the Bar & Lounge 11-4pm\n50% ALL WINE BOTTLES 
URL:https://davidburketavern.com/event/new-years-day-2020-champagne-brunch/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/11/DBT-new-years-eve-2020.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191231T170000
DTEND;TZID=America/New_York:20191231T230000
DTSTAMP:20260423T034629
CREATED:20191121T230033Z
LAST-MODIFIED:20191220T235711Z
UID:2431-1577811600-1577833200@davidburketavern.com
SUMMARY:New Year's Eve 2020
DESCRIPTION:NEW YEAR’S EVE RESERVATIONS \nLunch 12 – 4pm\, \nDinner 4 – 11pm \n*Happy Hour @ Bar 12pm – 11pm \n*Dinner A-La-Carte with specials\n*Champagne Wine Auction Card
URL:https://davidburketavern.com/event/new-years-eve-2020/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/11/DBT-new-years-eve-2020.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191225T110000
DTEND;TZID=America/New_York:20191225T190000
DTSTAMP:20260423T034629
CREATED:20191024T182041Z
LAST-MODIFIED:20191126T022120Z
UID:2214-1577271600-1577300400@davidburketavern.com
SUMMARY:David Burke Tavern Christmas Menu 2019
DESCRIPTION:3-Course Prix Fixe\n$95pp Adults\, $42pp Children\nCelebrate Christmas All Day with Chef David Burke’s Prix Fixe Christmas Menu at David Burke Tavern\, 135 East 62nd Street\, NYC. \nCHRISTMAS RESERVATIONS \n3 pieces Bacon $22 (ala carte) \nFirst Course\nWinter Citrus + Greens-\nBaby Kale\, Brussel Sprouts\, Grapefruit\, Orange\, Marcona Almonds Lemon Vinaigrette \nTuna Poke-\nPurple Sticky Rice\, Pickled Carrots\, Radish\, \nPastrami Salmon Layer Cake-\nSquid Ink Dosa\, Preserved Lemon Mascarpone \nCaesar Salad-\nRomaine\, Parmesan\, Sourdough Croutons\, Soft Egg \nNew England Clam Chowder-\nBacon\, Baby Potatoes\, Littleneck Clams \nPomegranate BBQ Quail-\nApple\, Celery Root\, Pomegranate\, Brussel Sprout Leaves \nBeet “tartare”-\nquail egg\, thyme\, sage\, shallots \nChristmas Menu Second Course\nGoose\, Goose\, Goose-\nCitrus Glazed Breast\, Confit Leg + Root Vegetable Hash\, Dumplings \nDry Aged Prime Rib-\nFingerling Potatoes\, Mushrooms\,Current Beef Jus \nRoasted Pork Tenderloin-\nClam Casino Style \nGrilled Salmon-\nSquash\, Mustard Greens\, Miso Squash Tea \nScallop + Pork Belly-\nBrussel Sprouts\, Delicata Squash\, Pomegranate Gastrique \nRoasted Branzino-\nArtichoke Puree\, Vegetable Vinaigrette \nCelery Root Ravioli-\nPickled Celery\, Ricotta Cheese\, Preserved Lemon\, \nChristmas Menu Sides (12. / 3 for 29.)\nMaple Whipped Sweet Potatoes \nHipster Fries \nParsnips + Grapes \nGrapefruit Glazed Carrots \nBraised Greens \nBrussels Sprout-\nHen of Woods\, Horseradish Cream \nChristmas Dessert\n(included) \n  \nYou may also be interested in Thanksgiving Grab and Gobble and David Burke Chef’s Studio November 19 Wine Dinner – Chef David Burke’s French Menu with Wines of France paired by Barterhouse. \n\nUpcoming Events & Holiday Menus
URL:https://davidburketavern.com/event/christmas-menu-2019/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/10/DBT-christmas-day-2019.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191128T110000
DTEND;TZID=America/New_York:20191128T190000
DTSTAMP:20260423T034629
CREATED:20191004T181535Z
LAST-MODIFIED:20191126T211253Z
UID:2134-1574938800-1574967600@davidburketavern.com
SUMMARY: David Burke Tavern Thanksgiving Menu 2019
DESCRIPTION:Please call 212.988.9021 for Thanksgiving Reservations. \nLast 10 Reservations  Available. \n3-Course Prix Fixe  $95pp Adults\, $45pp Children\nThanksgiving Reservations are full. Please call 212.988.9021 for Waitlist.  \n3 pieces Clothesline Bacon $22 (ala carte) \nFirst Course\nAutumn Harvest\nBaby Kale\, Apples\, Candied Pecans\, Acorn Squash\, Cider Vinaigrette \nTuna Poke\nPurple Sticky Rice\, Pickled Carrots\, Radish\, \nPastrami Salmon Layer Cake\nSquid Ink Dosa\, Preserved Lemon Mascarpone \nCaesar Salad\nRomaine\, Parmesan\, Sourdough Croutons\, Soft Egg \nNew England Clam Chowder\nBacon\, Baby Potatoes\, Littleneck Clams \nPomegranate BBQ Quail\nApple\, Celery Root\, Pomegranate\, Brussel Sprout Leaves \nButternut “tartare”\nquail egg\, thyme\, sage\, shallots \nSecond Course\nTurkey\nSausage Cornbread Dressing\, Citrus Cranberry Sauce\, Autumn Hash\, Bourbon Giblet Gravy \nWhole Roasted Filet Mignon\nFingerling Potatoes\, Mushrooms\,Current Beef Jus \nRoasted Pork Tenderloin\nClam Casino Style \nGrilled Salmon\nSquash\, Mustard Greens\, Miso Squash Tea \nScallop + Pork Belly\nBrussel Sprouts\, Delicata Squash\, Apple Cider Gastrique \nRoasted Branzino\nArtichoke Puree\, Vegetable Vinaigrette \nPumpkin Lasagna\nSage\, Pecorino\, Ricotta \nSides (12. / 3 for 29.)\nMaple Whipped Sweet Potatoes\nHipster Fries\nParsnips + Grapes\nCornbread Dressing\nBraised Greens\nBrussels Sprout- Hen of Woods\, Horseradish Cream \nDesserts (included)\nPumpkin Brûlée\nCheesecake Lollipops\nAssorted Pies: Apple\, Pumpkin and Pecan \n\nUpcoming Events & Holiday Menus
URL:https://davidburketavern.com/event/david-burke-tavern-thanksgiving-menu-2019/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/10/thanksigiving-at-david-burke-tavern.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191127T120000
DTEND;TZID=America/New_York:20191128T170000
DTSTAMP:20260423T034629
CREATED:20191009T163959Z
LAST-MODIFIED:20191030T235823Z
UID:2163-1574856000-1574960400@davidburketavern.com
SUMMARY:Order Thanksgiving Grab n' Gobble (To-Go)
DESCRIPTION:Orders are due by November 22\, 2019
URL:https://davidburketavern.com/event/thanksgiving-togo/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/10/Dbt-thanksgiving-grab-n-gobble.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20191119T190000
DTEND;TZID=America/New_York:20191119T213000
DTSTAMP:20260423T034629
CREATED:20191008T221044Z
LAST-MODIFIED:20191101T200447Z
UID:2155-1574190000-1574199000@davidburketavern.com
SUMMARY:Barterhouse x David Burke Tavern Chef’s Studio November Wine Dinner
DESCRIPTION:Barterhouse “Wines of France” x David Burke Tavern Chef’s Studio November 19 Wine Dinner:\nPlease join Chef David Burke and Chef Carmine DiGiovanni for the Bartherhouse X David Burke Tavern Wine Dinner\, taking you on a tour of AOC regional wines of France through estate bottled wines and a menu to match.  Chef Burke and Chef Carmine will surprise and delight you monthly with innovative new tasting & wine pairing menus featuring seasonly fresh market ingredients. \n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke \nNov. 19 MENU\nAppetizers\nFrerejean Freres Brut Premiere Cru Champagne\nCanapés Seasonal – Chefs’ Choices \n1st Course\n Finca Cayeta Albariño Cuvée\,2017\nHamachi / Blood Orange / Ginger \n2nd Course\n La Croix des Batailles White Burgundy\, 2017\nWarm Lobster / Salsify / Tarragon+Dill \n3rd Course\nChateau Brande Bergere\, Bordeaux Supérieur\, 2014\nVenison / Celery Root / Apple \nDessert\nVin Santo dessert wine: Castello Di Poppiano Vin Santo Della Torre Grande\, 2007\nWhipped Hazelnut + Chocolate Biscotti “Millefeuille” \n  \n$95 + Tax & Gratuity\nMenu is subject to change  \n\nUpcoming Events & Holiday Menus
URL:https://davidburketavern.com/event/barterhouse-x-david-burke-tavern-wine-dinner/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/10/barterhouse-x-dbt-sq.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190918T190000
DTEND;TZID=America/New_York:20190918T213000
DTSTAMP:20260423T034629
CREATED:20190813T213604Z
LAST-MODIFIED:20190906T141000Z
UID:2030-1568833200-1568842200@davidburketavern.com
SUMMARY:Chef's Tasting Menu: Chuck Wagner Wine Maker Dinner
DESCRIPTION:Please join us at David Burke Tavern for a bespoke dining experience featuring Wines by Chuck Wagner (Caymus Vineyards & Wagner Family of Wine). Chef David Burke and Chef Carmine DiGiovanni will surprise and delight you monthly with innovative new multi-course tasting & wine pairing menus featuring seasonly fresh ingredients. \n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke \nPairing Menu\n\nS E P T E M B E R  18  M E N U \n\n1st Course\nConundrum\, Blanc de Blanc\, Healdsburg\, CA\, 2017\n&\nhors d’oeuvres \n2nd Course\nMer Soleil Chardonnay Reserve\, Monterey County\, CA\, 2017\n&\nRoasted Scallops\, Gochujang Corn Cream\, Charred Baby Corn\n+ Fava Bean Succotash \n3rd Course\nMer Soleil Pinot Noir Reserve\, Santa Lucia Highlands\, CA\, 2017\n&\nDry Aged Duck\, Duck + Foie Dumplings\, Charred and Pickled Plums \n4th Course\nCaymus Cabernet Sauvignon\, Napa Valley\, CA\, 2016\n&\nHay Roasted Lamb\, Sweet Potato-Margez Hand Pie  \nDessert\nConundrum Red Blend\, Fairfield\, CA\, 2016\n&\nDark Chcolate Souffle\, Banana Ice Cream\, Dolce de Leche \nSeating is Limited.\n$125 + Tax & Gratuity\nMenu is Subject to Change.\nDietary Restrictions Accommodated with 48 hours notice prior to the event.
URL:https://davidburketavern.com/event/chuck-wagner-dinner/
LOCATION:David Burke Tavern Chef’s Studio\, 135 E. 62nd Street\, New York\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/08/chefs-studio-dinner-caymus-2.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190821T190000
DTEND;TZID=America/New_York:20190821T213000
DTSTAMP:20260423T034629
CREATED:20190624T194128Z
LAST-MODIFIED:20190724T180123Z
UID:1910-1566414000-1566423000@davidburketavern.com
SUMMARY:Chef’s Tasting Menu: Jean Edwards Cellars Wine Dinner
DESCRIPTION:David Burke Tavern Chef’s Studio Aug 21 Jean Edwards Cellars Dinner\nPlease join us at David Burke Tavern for a bespoke dining experience featuring Jean Edwards Cellars. Chef David Burke and Chef Carmine DiGiovanni will surprise and delight you monthly with innovative new multi-course tasting & wine pairing menus featuring seasonly fresh ingredients. \n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke \nPairing Menu\n1st Course\n2017 Dalla Gasperina Vineyard Sauvignon Blanc\n&\nhors d’oeuvres \n2nd Course\n2017 Gold Coast Vineyard Chardonnay\n&\nPastrami Salmon Layer Cake\, Pickled Mustard Seeds\, Preserved Lemon\, Everything Dosa\, Whipped Mascarpone  \n3rd Course\n2015 Malbec\n&\nStripped Bass\, Heirloom Tomatoes\, Zucchini Chips & Eggplant \n4th Course Side by Side Cabernet Sauvignons\n2015 Stagecoach Vineyard Cabernet and\n2015 Rutherford Cabernet\n&\nWagyu Short Rib\, Lobster Succotash  \nDessert\n2016 Cooper’s Cuvee Blackpaw Petite Syrah\n&\nPeach and Strawberry Napoleon \nSeating is Limited.\n$95 + Tax & Gratuity\nMenu is Subject to Change.\nDietary Restrictions Accommodated with 48 hours notice prior to the event. 
URL:https://davidburketavern.com/event/chefs-tasting-menu-jean-edwards-cellars-wine-dinner/
LOCATION:David Burke Tavern Chef’s Studio\, 135 E. 62nd Street\, New York\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/06/jean-edwards-sonoma-coast-chardonnay.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190815T170000
DTEND;TZID=America/New_York:20190816T220000
DTSTAMP:20260423T034629
CREATED:20190717T164349Z
LAST-MODIFIED:20190815T171117Z
UID:1981-1565888400-1565992800@davidburketavern.com
SUMMARY:Glass Truck Dining Experience at David Burke Tavern
DESCRIPTION:The David Burke Tavern Glass Truck Dining Experience:\n2 to 8 guests may request to eat dinner “al fresco” in David Burke Tavern’s air-conditioned glass truck parked out front during Restaurant Week. \nDavid Burke Tavern’s Restaurant Week Dinner Menu will be served in the Glass Truck at Restaurant Week prices;  there is no extra charge for the experience. \nPlease call 212.988.9021 to make Glass Truck reservations or ask for availability upon arrival. \n  \n\n\n  \n\n\n\n\n\n\n\n\n\n\nView this post on Instagram\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n  \nWhat about a dinner and drinks in the glass truck? Restaurant week specials through August 16th! Available now! Reservations at 212-988-9021 . . . . . . #restaurantweek #NowOpen @ChefDavidBurke #ChefDavidBurke #DavidBurke #DavidBurkeTavern #DBTavern #UES #UpperEastSide #NewYorkCity #NYCeats #EEEEEATS #NYCFood #EatNYC #GoodEats #Quality #RestaurantLife #ChewDoin #Bacon #Restaurant \nA post shared by  David Burke Tavern (@dbtavern) on Jul 25\, 2019 at 2:39pm PDT \n\n\n \nhttps://www.facebook.com/FOX5NY/videos/502229897199509/
URL:https://davidburketavern.com/event/glass-truck-at-david-burke-tavern/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/07/Glass-Truck-outside-DBT.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190718T190000
DTEND;TZID=America/New_York:20190718T213000
DTSTAMP:20260423T034629
CREATED:20190522T153255Z
LAST-MODIFIED:20190716T152909Z
UID:1801-1563476400-1563485400@davidburketavern.com
SUMMARY:David Burke Tavern Chef’s Studio Summer Rosé & Wine Dinner
DESCRIPTION:THIS EVENT IS SOLD OUT.  \n are available for August 21\, Chef’s Studio Jean Edward’s Cellar Wine Dinner \nDavid Burke Tavern Chef’s Studio Wine Dinner with Adam Duritz: July 18\nPlease join Chef Burke & Adam Duritz of Counting Crows for our next bespoke dining experience – a summer rosé and wine dinner. We are offering a custom tasting menu with wine pairings from Out East\, a Côtes de Provence rosé\, and the Elyse Winery from Napa Valley. Chef Burke and Chef Carmine will surprise and delight you monthly with innovative new tasting & wine pairing menus featuring seasonly fresh market ingredients. \n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke \nJuly 18 MENU \nElyse Zinfandel to pair with the Appetizer Course for the July 18 David Burke Tavern Chef’s Studio Wine Dinner \nAppetizers: \nPassed Appetizers w/ Korte Ranch Zinfandel \n+ Everything gougeres w/pastrami salmon\n+ Lobster Dumplings\n+ Oysters\n+ Strawberry radish in a crispy wonton\n+ Tuna tartar in a cucumber slice\n+ Lobster roll slider\n+ Fried green tomatos \nCourse 1:  \nOut East Rose &\nPeaches & Cream\nCharred Peaches\, creamy burrata\, basil and tomato \nCourse 2:  \nChardonnay &\nScallop Crudo on half shell\nasparagus and strawberry salad \nCourse 3:   \nHolbrook Cabernet Sauvignon &\nGrilled Swordfish\, Duck Confit & Wild Mushroom Hash\nwith soft cured quail eggs\,  fresh herbs \nCourse 4:  \nMorisoli Cabernet Sauvignon &\nSteak Frits\ndry aged ribeye filet\, house tater tots\, beef jus \nDessert:  \nAngelica &\nCherry Upside Down Cake\, Vanilla Ice Cream\nCheesecake lollipops \n$95 + Tax & Gratuity \nMenu is subject to change
URL:https://davidburketavern.com/event/david-burke-tavern-chefs-studio-summer-rose-dinner/
LOCATION:David Burke Tavern Chef’s Studio\, 135 E. 62nd Street\, New York\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/05/DBT-SUFT.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190625T190000
DTEND;TZID=America/New_York:20190625T213000
DTSTAMP:20260423T034629
CREATED:20190323T023117Z
LAST-MODIFIED:20190522T154545Z
UID:1107-1561489200-1561498200@davidburketavern.com
SUMMARY:Chef’s Studio Tasting Menu: Wines of Southwest France
DESCRIPTION:David Burke Tavern Chef’s Studio: June 25 Wine Dinner\nJoin Chef David Burke and Chef Carmine in the new David Burke Tavern Chef’s Studio for a Multi-Course Chef’s Tasting Menu paired with wines from the Southwest of France – sparkling\, white and red wines & Armagnac N5. Chef Burke and Chef Carmine will surprise and delight you monthly with innovative new tasting & wine pairing menus featuring seasonly fresh market ingredients. \n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke \nJune 25 MENU: \n01 Smoked Salmon | Watercress Flann\npairing- Blanquette de Limoux Reserve Vintage 2015 (sparkling) \n02 Sweet Pea Ravioli w morels | garlicly peconic snails\npairing- Graves White\, Chateau Haut-Selve 2016 \n03 Soft Shell Crab | sorrel | tomato jam\npairing- Graves red\, Chateau Haut-Selve 2015 \n04 Rack of Lamb | artichoke strudel | merguez sausage | wild crispy rice\npairing- Madiran\, Chateau Peyros ‘Vieilles Vignes’ 2014 \nDessert \n05 Chef’s Surprise\npairing- Armagnac\, Chateau de Laubade ‘Intemporel N5′ to sip \n$95 + Tax & Gratuity \nMenu is subject to change
URL:https://davidburketavern.com/event/chefs-studio-tasting/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/03/chef-david-burke-studio-dinner.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190616T113000
DTEND;TZID=America/New_York:20190616T210000
DTSTAMP:20260423T034629
CREATED:20190604T221521Z
LAST-MODIFIED:20190614T164515Z
UID:1851-1560684600-1560718800@davidburketavern.com
SUMMARY:Father's Day Sunday\, June 16th
DESCRIPTION:available ALL DAY in addition to our Sunday Brunch and Dinner Menus\nAppetizer\nShrimp Avocado “guactail”\nQuinoa\, shaved fennel\, radish & citrus – 25 \nEntreés\nSteak and Egg\nShrimp\, soft scrambled & porterhouse for two – 125 \nLobster Steak\nAsparagus\, peal onion\, tomato miso butter – $55 \nFilet mignon\nfoie gras & truffle -$55 \nDessert\n“Manhattan” Crème brûlée\nChocolate\, whiskey sauce -$15
URL:https://davidburketavern.com/event/fathers-day-sunday-june-16th/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Holidays
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/06/fathers-day-2019-dbt-hat-png.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190524T120000
DTEND;TZID=America/New_York:20190526T220000
DTSTAMP:20260423T034629
CREATED:20190523T020714Z
LAST-MODIFIED:20190523T152708Z
UID:1811-1558699200-1558908000@davidburketavern.com
SUMMARY:Fleet Week at David Burke Tavern
DESCRIPTION:SHOW US YOUR ACTIVE MILITARY ID\,\nGET A FREE SAM ADAMS BOSTON LAGER\nwith purchase of a David Burke Tavern Burger on the Bar Menu*\nFriday\, May 24 – Sunday\, May 26 \n* not available during Happy Hour.
URL:https://davidburketavern.com/event/fleet-week-at-david-burke-tavern/
LOCATION:David Burke Tavern Lounge\, 135 E. 62ND STREET\, NEW YORK\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/05/fleet-week-david-burke-tavern.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190522T190000
DTEND;TZID=America/New_York:20190522T213000
DTSTAMP:20260423T034629
CREATED:20190501T225236Z
LAST-MODIFIED:20190508T183926Z
UID:1770-1558551600-1558560600@davidburketavern.com
SUMMARY:Catalonia Wine Maker Dinner in the Chef's Studio
DESCRIPTION:David Burke Tavern Chef’s Studio\nWednesday\, May 22 Catalonia Wine Dinner\nChef David Burke and Chef Carmine welcome the Wine Makers of Traca i Mocador\, Josep Borràs and Oriol Elcacho\, from Catalonia\, the colorful land of wine\, seafood and Gaudi\, on the Eastern coast of Spain. \nEach course of the Catalonia themed menu will be presented with wines from the region; guests may ask the Chefs and the Wine Maker questions about the food and wine. \nM E N U\nI) Oysters two ways: Fried with saffron aioli\, Raw oyster with cava gelee\, Pan con tomate\nSparkling – “Domaine Frederic Lornet\, Crémant du Jura” poured upon arrival with hors d’oeuvres. 100% Chardonnay\, apple and pear aroma and a delicate crisp finish. \nII) Chorizo Stuffed tomatos\nWhite 1 – “Mas de les Vinyas\, Blanc 2017” with first course. Macabeu varietal out of Catalonia\, Spain. Fresh\, floral nose with a touch of citrus. Very adaptable pairing potential. Could accompany fish\, pasta or soft meats. \nIII) Dover Sole Escabeche\nWhite 2 – “Traca I Mocador\, Blanc 2016” with second course. Light blend of Macabeu and Grenache Blanc from Catalonia. Subtle oakiness with hints of stone fruits and a short citrus finish. \nIV) Paella table side Mar y Tierra (sea food piccata & sofrito)\nRed 1 – “Mas de les Vinyes\, Crianza” with third course. A Cabernet\, Merlot\, and Syrah blend out of Catalonia. Medium body with soft tannins and dark fruits on the nose and pepper and spice on the finish. \nV) Torrijas with cinnamon Ice Cream\nRed 2 – “Traca I Mocador 2015” with dessert course. Grenache\, Merlot\, Samsó\, Cabernet blend also from Catalonia. Medium bodied with a fruit forward mouth feel. A touch of oakiness\, round finish. \n$95 + Tax & Gratuity\nPairings and Menu is Subject to Change
URL:https://davidburketavern.com/event/catalonia-wine-maker-dinner-in-the-chefs-studio/
LOCATION:David Burke Tavern Chef’s Studio\, 135 E. 62nd Street\, New York\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2019/05/traca-mocador.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190503T140000
DTEND;TZID=America/New_York:20190503T200000
DTSTAMP:20260423T034629
CREATED:20190424T202346Z
LAST-MODIFIED:20190502T222037Z
UID:1753-1556892000-1556913600@davidburketavern.com
SUMMARY:Kentucky Oaks Friday
DESCRIPTION:You can “Leave Your Hat On!”\nPut on your Julep drinking shoes\, don your most colorful Derby Day hat and join us in the Lounge for our Bar & Happy Hour Menu plus Derby Day Drink and Food specials (served Friday 2-8pm and Saturday 4-8pm in the Bar/Lounge). The Kentucky Oaks Race (Friday – arrive at 2pm) and Kentucky Derby (Saturday – arrive at 4pm) will be shown on our 2 large screen TVs in the Lounge. Limited seating in the Lounge / Bar Area is 1st come\, 1st served.\n \nDrink Specials\n1. KEENELAND BREEZE\nBreckenridge Whiskey\, Orange Curacao Liqueur\, Spash ginger ale\, Orange wedge for garnish served over ice \n2. WOODFORD RESERVE MINT JULEP\nWoodford Reserve Kentucky Straight Bourbon\, Pimm’s Liqueur\, Elderflower Cordial\, Woodford Reserve Mint Julep Simple Syrup\, Dash Earl Grey bitters\, handful of mint severed over crushed ice \n3. GRAPEFRUIT JULEP\nKetel One Vodka\, fresh lime juice\, fresh pink grapefruit juice\, pomegranate syrup\, mint leaves\, honey syrup in a tall glass with crushed ice \nFood Specials\n1. Win Win Win\nNorthern Kentucky ham served hot or fried/ Bourbon caramel \n2. Cutting Humor\nCheddar biscuits \n3. By My Standards\nFried Northern Kentucky ham with cheddar biscuits and red eye gravy \n*Menus are subject to change.
URL:https://davidburketavern.com/event/kentucky-oaks-friday/
LOCATION:David Burke Tavern Lounge\, 135 E. 62ND STREET\, NEW YORK\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2019/04/DerbyDay-David-Burke-Tavern-a.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
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