David Burke

David Burke is a master of his trade. He has to be. With a unique sense of humor and distinct style in the culinary world, Burke effectively delivers a delightfully playful meal - food with personality.

By age 26, Burke had won France’s coveted award, France Diplome d’Honneur, an award given to a chef who shows unparalleled creativity in cuisine. He also received the Award of Excellence at the same competition. 

Being a huge success in Chicago and New York, Burke brought his gutsy dining persona to Las Vegas with the opening of David Burke, Modern American Cuisine at the Venetian. The Culinary Institute of America graduate takes his extensive culinary expertise, which spans from New York to Paris, and gently plays with your palate and your mind with creative dishes with names like Angry Lobster on a Bed of Nails. 

David Burke Las Vegas has an energizing color scheme of vibrant reds, dark wood chairs with vanilla colored cushions, and curvy oversized tables for large parties. Burke also has a private dining room for groups of up to 60. The artistic fountain in the middle of the room drowns out any noise from the Venetian corridor, but also slightly dampers the voice of whomever you’re dining with, which could be good or bad depending on the company you keep.

What’s definitely good is the food. Executive Chef Todd Stein serves up delights like foie gras with micro greens and baby Japanese turnips. The foie gras was prepared to perfection, like bites of creamy, buttery heaven. Savory crab flan is served in a hollowed eggshell and garnished with fresh chive. Also try a Burke in a Box, which is five small appetizers created and prepared fresh daily. 

Try dishes like scallops Benedict, served with a sunny side up egg, crispy chorizo, lobster foam on a potato cake and drizzled with chorizo oil. The scallops were tender, not chewy and complemented by the other ingredients. 

Entrées like red snapper and crispy leeks give diners a lighter option. The snapper was light, flaky fish complemented by julienned leeks and served in a light, lemon-wine sauce. The delicate balance of the mild snapper and the leeks made the dish airy and refreshing. 

For meat lovers, there are several steak options, chicken and veal. Try the beautiful Icelandic natural lamb chops with rolled eggplant stuffed with ricotta cheese and a hint of mint served atop tomato fondue, roasted peppers, and eggplant puree. 

To your entrées, add delicious sides like creamy polenta, grilled asparagus and sautéed garlic spinach.

For dessert, the crème brûlée five ways includes flavors like peanut butter, banana, traditional, raspberry and chocolate, served in little shot glasses and great for sharing. Burke’s signature desserts include a cheesecake lollipop tree, filled with lollipops made of cheesecake and encrusted with things like Heath Bar, chocolate crunchies and nuts and served with bubble gum-flavored whipped cream. The sticky toffee pudding is rich cake slathered in sticky toffee sauce. With the check comes a dish of fluffy cotton candy, a nice light treat for the end of the meal.   

At David Burke, you get what you pay for and so much more. The service is impeccable. 

One of the not-to-miss highlights at David Burke is a distinguished sommelier who perfectly identifies a wine pairing for each course of your meal and for your specific tastes. 

David Burke Modern American Cuisine is the place to go for an artful, inventive twist on traditional food. It’s the place to go for top quality service in a casual, comfortable-upscale environment. The great thing about David Burke is it’s the complete package: great food, great service, and a great atmosphere. With a triple threat like that, David Burke can’t miss. 

-- By Nikki Neu