Chef David Burke and Gourmet Pops in the News

The New York Times, December 7, 2005, "Everything Goes Better With a Little Lobster" by Dana Boen

It is a well-known paradox that restaurant cooks spend all day finessing fine ingredients, but when it comes to their own lunches, it's often leftovers or worse.

And so, a few weeks ago, while the kitchen crew at David Burke & Donatella abandoned the stoves for a hot-dog buffet beckoning from the silverware station, the chef, David Burke, moved in to talk lobster.

"Lobster meatballs; lobster steak; lobster mashed potatoes," he said, in a cadence not unlike Forrest Gump's shrimp-obsessed friend. "Lobster potpie. Lobster rolls."...

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Time Magazine, November 21, 2005, "The Most Amazing Inventions of 2005 - Tasteful Ideas - Tastes Great, Less Filling"

Looking for a way to add taste while cutting calories? Chef David Burke, known for his Willie Wonka-like creations at New Yrok City restaurant davidburke & donatella, has created a line of flavor sprays that mimic the taste of high-cal foods but have no fat, calories or carbs...

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Forbes Magazine, December 26, 2005, "The Forbes 2005 All-Star Eateries in New York" gave davidburke & donatella their highest rating, four stars.

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Lexus Magazine, Quarter 4, 2005, "Food Science" by Sara Reistad-Long

What happens when the worlds of science and cuisine collide? Witness the creation of a news taste sensation.
Eating is one of those activities that uses and, indeed, blends all our senses. We rely on taste, smell, touch, sight, and even sound to help us decode what we're putting into our bodies, to keep toxins out and get nutrients in. When just one of the senses is duped, our over-all judgment can be severely impaired...