Red Horse by David Burke in White Plains, New York continues Chef Burke's long
tradition of culinary excellence. Described as a "Modern American Steakhouse
and Sushi Bar," Red Horse by David Burke features a stunning horse-themed
ambience as a visual showcase to the restaurant's creative and delectable
cuisine. Located in The Opus Westchester, Red Horse by
David Burke has enough diversity on the menu to appeal to a variety of
palates for family dining and is stylish enough to make it a perfect date night
or special occasion restaurant.
experienced Chef David Burke's creative cuisine when we flew to New York City
for business in 1995 and had dinner at the Park Avenue Café and took his
cookbook, Cooking with David Burke of The Park Avenue Café by David Burke
and Carmel Berman Reingold, home to commemorate and try to recreate some of
his fabulous recipes. Ten years later, we had dinner at his own restaurant, david
burke & donatella (with Donatella Arpaio in 2003), and once again were
impressed with his exceptional cuisine and creativity including his now famous "David
Burke's Cheesecake Lollipop Tree."
of the prestigious culinary school, The Culinary Institute of America in Hyde
Park, New York, Chef David Burke has been honored with numerous culinary awards
for his achievement throughout the years. Although referred to as "The Culinary
Prankster," make no mistake, while his cuisine is whimsically presented, the
flavor combinations, techniques, and delivery are spot on perfection. He honed
his culinary craft working alongside some of the culinary giants including
Charlie Palmer, Waldy Malouf, Pierre Troisgros, and George Blanc, to name but a
few, however his creativity is purely his own.
the years, Chef David Burke has opened many restaurants, which we have dined at,
and have cheered his success as a chef, as well as a restauranteur. His company
David Burke Hospitality Management (DBHM) now has restaurants in New York City,
Long Island, Saratoga Springs, White Plains, New York, several restaurants in
New Jersey in Bernardsville, East Brunswick, Fort Lee, Keansburg, Morristown,
Rumson, Sea Bright, South Orange, Union Beach, West New York, in Charlotte,
North Carolina, and in Riyadh, Saudia Arabia. His dedication and passion are
attended Westchester Magazine's Wine & Food Festival 2023 in June in
Valhalla, New York, Chef David Burke was one of the top chefs there, and we learned
about his new restaurant, Red Horse by David Burke, and could not wait to
experience it. By the way, foodies, if Westchester Magazine's Wine & Food
Festival is not on your culinary calendar, it should be!
We finally had
dinner at his new restaurant, Red Horse by David Horse, located in The Opus
Westchester, in White Plains, New York on Friday, December 15, 2023, and the
wait was worth it. Described as a "Modern American Steakhouse and Sushi Bar"
the restaurant is visually stunning with its horse themed décor, high ceiling,
and wall of floor-to-ceiling windows. White leather chairs flank dark wood
tables with Himalayan salt votives softly illuminating the guests.
The menu is
divided into For The Table, Oysters & Shrimp, Appetizers,
Sides, Mains, Steakhouse with DB "Salt Aged" Beef* (David
Burke Himalayan Salt Ageing: Patent US 7,999,517 B2), and Weekly
Specials: Monday - Rack of Lamb, Tuesday - Cracklin' Pork Shank with
Firecrackers Apple Sauce, Wednesday - Halibut T-Bone Steak, Thursday
- Dover Sole, Friday - Veal Chop & more Dover Sole, Saturday
- Lobster, and Sunday - Chef's Creation.
Cocktails - Horse With No Name and Dream Catcher
restaurant has an exceptional wine by the bottle menu as well as wines by the
glass. They also have an inspired Craft Cocktail menu, and we began our evening
with Horse With No Name, a delicious mélange of Bulleit Bourbon, fresh
lemon juice, simple syrup, orange bitters, and raspberry jam, and Dream
Catcher made with Case Mexico Blanco Tequila, Campari, grapefruit juice,
cranberry juice, orange bitters, and simple syrup, and garnished with a
dehydrated slice of orange and sliced jalapeno. Both were well-crafted,
balanced, and the perfect introduction to the bar's style.
Burke's whimsical and delectable approach to food came through in the For
The Table section, with the presentations of the Bread Service with
gruyere popovers stacked with jalapeno corn bread and accompanied by sweet
butter, radishes, and grapes, and the Clothesline Bacon, which was bacon
with a black pepper maple glaze, hanging from its own wooden "clothesline"
complete with clothes pins, presented with a large scissor so that diners could
cut their bacon off the line. Delicious, fun, and interactive.
continued with an order of Lobster Dumplings from the Appetizers
section, which arrived as a trio of tender lobster filled dumplings nestled
on a pool of chili oil, tomato miso, crispy basil, and preserved lemon, which
was over the top fabulous.
Seared Ginger Black Pepper Salmon
From the Mains
section, we had the Seared Ginger Black Pepper Salmon presented with
Brussel sprouts, rainbow carrots, and garlic chili sauce, and the DB Chicken
with Mushroom Farrotto with butternut squash and wild mushroom. Both
courses were beautifully presented and had creative ingredients with deft
melding of textures and flavors that excelled at showcasing the "main events"
the salmon and the chicken. We paired our main courses with the restaurant's Hipster
Fries from the Sides section of the menu. Presented in a red cookie
tin on an industrial size coffee filter, the perfectly seasoned fries were
dusted with parmesan, and mixed with shishito peppers. (Hipster Fries
normally come with fries, bacon, shishito peppers, and parmesan, however we had
requested no bacon for our order.)
restaurant has an excellent selection of mouthwatering desserts, and we
finished our dining experience with one of their Shareable Desserts, the
Strawberry & Banana Sfogliatelle "Lobster Tail" which was flaky crispy
pastry filled with toasted coconut cream, drizzled with chocolate sauce, and
accompanied by raspberry coulis. This too, was interactive, presented with a
large cleaver to slice the pastry, and two small saucepans filled with
raspberry coulis and toasted crunchies. Paired with steaming cups of espresso,
it was the perfect finale to an exceptional dining experience at Red Horse by
Strawberry & Banana Sfogliatelle "Lobster Tail"
so many interesting items on the menu that we saw being delivered to other
tables, that we look forward to returning to the restaurant to experience some
of them including the Pork Chop with Portuguese Clams Casino, Bison
Short Ribs with Chow Fun Noodles, the Crispy "Johnny Hong Kong" Lobster,
and of course a few selections from the Steakhouse section of the menu.
hallmark of an excellent restaurant is not only dependent on the skill of the
chef, but it also begins in the front of the house and continues with the
service team. We dined at the restaurant on a busy Friday night when we had the
opportunity to experience the restaurant in full swing, and the service was
spot on. Kudos to Red Horse by David Burke.
time, Bon Appetit!
Hours: Dinner: Sunday through Thursday
from 5:00 pm - 9:00 pm, Friday and Saturday from 5:00 pm until 10:00 pm, Lunch:
Thursday through Saturday from 12:00 pm until 3:00 pm, Sunday Brunch:
from 11:30 am - 3:00 pm, and Daily Happy Hour: from 3:00 pm until 6:00
Information: The Opus Westchester offers valet
parking for Red Horse by David Burke.
information, please visit the website: www.redhorsebydb.com/restaurant-white-plains/
There is always something interesting happening at the restaurant so be
sure to check out the website under "Events."
New Year's Eve 3-course Prix Fixe by David Burke
First Seating: 5 to 8 PM.- $100 per person
Second Seating: 9PM - $125 per person - Includes a glass of Champagne and Ringing in the New Year.
(Please note: On New Year's Eve, The Square is blocked off and the only way into the restaurant is through Hamilton Ave.)
For more inforation, please visit the website - www.RedHorsebydb.com/Restaurant-White-Plains
"Tour de France" 5-Course Wine Pairing Dinner
December 19, 2023
the Dark by Chef David Burke - 5-Course Sensory Experience Dinner (Blindfolded
Dinner by David Burke)
and Christmas Eve Dinner, 3-Course Prix Fixe Dinner
pm - 6:00 pm. $85 per person, $45 Children under 12
Night, $30, DB Cheeseburger, Salad & French Fries, Glass of Red Horse Wine,
Prosecco, or Draught Beer
by David Burke at The Opus Westchester
Plains, New York 10601-3202
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