A New Red Horse by David Burke Opens at the Bernards Inn
Chef-restaurateur David Burke isn’t done growing his portfolio, which already includes Wine Spectator Restaurant Award–winning establishments in multiple states: David Burke Prime Steakhouse in Connecticut, 1776 by David Burke in New Jersey, and Double Barrel Steak by David Burke in Rhode Island.
Earlier this year, Burke and the David Burke Hospitality Management team took over the food and beverage programs at the Bernards Inn, a 116-year-old hotel in Bernardsville, N.J., opening the new Red Horse by David Burke on Nov. 2 (following an Oct. 10 soft opening). A “spinoff” of the Red Horse by David Burke restaurant in Rumson, N.J., this is the chef’s ninth restaurant in the Garden State.
“We are all very excited about this project,” said Burke in a statement. “This is one of New Jersey’s greatest, iconic properties, and we are bringing it back to its glory days. Ever since I was a young chef, I had a lot of respect for this property and its contributions to New Jersey’s fine-dining scene.”[article-img-container][src=2023-11/restaurant-news-david-burke-bernards-inn-sides-111623_1600.jpg] [credit= (David Burke Hospitality Management)] [alt= Metal dishes of whipped potatoes with basil oil, creamed spinach with pear and crispy brussels sprouts with bacon in a maple glaze at Red Horse by David Burke in Bernardsville, New Jersey][end: article-img-container]
Burke’s menu at the 120-seat restaurant highlights seasonal ingredients from local producers—including New Jersey bison, chicken and oysters—as well as those farther afield. Chef Brian Webber prepares dishes such as prime steaks dry-aged in pink Himalayan salt (a Burke hallmark), lobster pasta, whole-roasted fish, sushi and desserts that build on Burke’s extensive pastry experience.
Director of operations Joshua Bernstein’s diverse wine program features more than 300 selections, with bottles from Burgundy’s Louis Jadot, Champagne’s G.H. Mumm, Napa Valley’s Jordan and even New Jersey’s new Meadowbrook Winery, among others. There are about a dozen large-format bottles, 12 half-bottles and a range of sakes. Much of the 3,000-bottle inventory was inherited when Burke’s team took over the space; Bernstein plans to expand and evolve the program with wines from regions such as Italy, Spain, Portugal and Chile.
Dining room décor honors the surrounding “New Jersey Horse Country,” with equestrian design elements similar to those in other Burke restaurants. Following extensive renovations, the space boasts dark wood moldings, a white marble bar and tall windows, as well as the original stone fireplace.[article-img-container][src=2023-11/restaurant-news-david-burke-bernards-inn-art-111623_1600.jpg] [credit= (David Burke Hospitality Management)] [alt= A painting of three horses, rustic lighting fixtures and other art at Red Horse by David Burke in Bernardsville, New Jersey][end: article-img-container]
Later this year, Burke is opening a more casual spot, the Bernie, on the lower level of the inn. Inspired by speakeasies and supper clubs, the Bernie will offer food and drinks while serving as a music venue and space for wine dinners, trivia nights and other events. The chef is also overseeing the inn’s 200-seat banquet room and a glass-top VIP table, where he will offer tasting menus. Burke’s group is overseeing the Bernards Inn’s 20 guest rooms as well, its first move into hotel management.
“I have a great respect for New Jersey’s historic businesses, and I get a kick out of infusing them with new vigor and fun, ensuring they continue into the future,” said Burke. “When I…
Source : https://www.winespectator.com/articles/news-david-burke-restaurants-arrive-in-new-jersey-horse-country