David Burke Kitchen

DB's first foray downtown focuses on playfully modern "farmhouse American" victuals (escargot-on-bone-marrow "Ants on a Log", swordfish w/ red pepper polenta & duck liver) from inside a lofty, beam-filled space abetted by a multi-tiered outdoor area (complete w/ small dinghy) and a glass-enclosed "treehouse bar", where just your presence will appropriately ensure the total absence of women.