The Garden City Hotel, celebrating its 145th year this spring, has joined with esteemed Chef David Burke to reboot its entire food and beverage enterprise.
The hotel will feature two new Burke restaurants—King Bar by David Burke and Red Salt Room by David Burke—both beautifully restyled spaces within the hotel’s lobby level. Garden City Hotel’s catering will be further bolstered by the significantly creative culinary direction Chef Burke will orchestrate.
Later this spring Chef Burke will be relaunching the hotel’s Patio Bar with his unique spin on tapas and craft libations. Hotel guests will also be able to enjoy his cuisine in the comfort of their guest rooms or suites by way of room service.
David Burke, who has helmed some of New York City’s top restaurants over the span of his 35-year career, which also includes appearances on Top Chef Masters and induction into the James Beard Foundation’s Who’s Who of Food and Beverage in America, will open King Bar—which will feature ‘new American’ all-day dining and transition into evening with delightful shareable plates in an upscale lounge setting.
The Red Salt Room will feature a full menu showcasing Chef Burke’s whimsical approach to regional and seasonal dishes.
Hotel catering, including GCH Events (off-premise catering) will have a complete David Burke culinary makeover.
“This is a very special hotel and I have exciting ideas to create a truly amazing culinary program there,” said Chef David Burke. “I am thrilled to have the opportunity to work with [Executive Chef] Ari Nieminen again. We previously worked together at The River Café and our chemistry will translate to a truly remarkable dining experience.”
“David’s immediate energy and enthusiasm about The Garden City Hotel was evident from our very first discussion about a potential partnership,” said the hotel’s general manager J. Grady Colin. “After my first call he came out the very next morning and it wasn’t long before we were shaking hands on the plans for something very unique. He is unquestionably the most inventive and passionate American chef in my opinion.”
“David and I worked together years ago at the famed River Café among some of the most talented and progressive American chefs of the time,” said Executive Chef Ari Nieminen. “His unique take on cuisine and his intense commitment to creating new classics and reimagining American favorites has kept me inspired and following his work since our humble beginnings. It’s a real treat to have David in our kitchens. I’m quite certain we will be setting the high bar mark for Long Island dining.”
The GCH will continue to serve Saturday Afternoon Tea and the best in class Sunday brunch, each in David Burke fashion, including many of his signature dishes such as Angry Lobster, Burke’s Dumplings, Clothesline Candied Bacon, Cheesecake Lollypops and much more.
The restaurants are slated to open mid-spring 2018.
For more information, visit www.gardencityhotel.com.
