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davidburke & donatella
American Nouveau, Seafood $$$$$
133 E 61st St. (b/w Park & Lexington Ave.)
New York , NY 10021
American Nouveau, Seafood $$$$$
133 E 61st St. (b/w Park & Lexington Ave.)
New York , NY 10021
| (212) 813-2121 See all Upper East Side restaurants |
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6 reviews An Upper East Side Brunch at DavidBurke & Donatella and a Cappuccino in Sicaffe
By The Wandering Eater Dec 21, 2007
The past Saturday Ariel and I went out to brunch at DavidBurke & Donatella. Why in the world would I go to the Upper East Side for brunch? Well, he’s been bugging me about eating there ever since the Momofuku dinner back several weeks ago. I know if his food lovin’ heart is set on [...] FULL REVIEW
david burke & donatella
By New York Journal Dec 22, 2005
Once upon a time, David Burke and Donatella Arpaia opened a hot little restaurant on the Upper East Side. They called it davidburke & donatella. The food was inventive and terrific. The space was noisy, but when the food was this good, who cared? It was packed every night. Flushed with success, Arpaia opened her own place in Soho (the undistinguished Ama). Burke took over the catering operation at nearby Bloomingdale’s, launched a steakhouse in Chicago, and started planning another in Manhattan. FULL REVIEW
Manhattan Sunday Morning - New York Entry #14
By Veal Cheeks Sep 26, 2005
Restaurants are industrial organizations. They consist of line workers whose job is to manufacture when required. But unlike many factories, there is no room for inventory (cakes, excepted). Production is required immediately. And unlike services such as cobblers, laundresses, or auto mechanics, one can not request customers to return later while these professionals operate on their own schedule. FULL REVIEW
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PrettyFood & Attitude: DavidBurke & Donatella
By The Amateur Gourmet Sep 04, 2004
The uptown-downtown dynamic in New York is palpable. Never before have I considered myself a downtown guy, but surely I'm not an Uptown Girl. Chelsea (where I live) seems a perfect mix of the two: you have men in suits riding up and down the elevators, but you also have facial piercings, pink hair and tattoos (don't show your mother). Chelsea is a fusion of uptown and downtown, but mostly downtown and I think that's why I like it. FULL REVIEW
davidburke & donatella
By New York Journal Jul 05, 2004
The restaurant davidburke & donatella is the creation of chef Davide Burke and colleague Donatella Arpaia, who minds the front-of-house. Burke made his name cooking in other people’s restaurants (Park Avenue Cafe) before opening this restaurant with his friend Donatella late last year. A friend and I visited on Saturday night. It is the best two-star restaurant I’ve been to, and I wouldn’t be surprised to see it gunning for three if a re-review comes along. FULL REVIEW
David Burke And Donatella Restaurant
By The Strong Buzz Jan 06, 2004
Aside from the name, which I consider an unfortunate exercise in narcissism, David Burke and Donatella Restaurant is a white-hot spot with a terrific and creative American menu. FULL REVIEW
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