Chef David Burke has long been considered the Willy Wonka of the NYC food scene. He conceptualized cheesecake lollipops, flavor sprays and even holds a patent for aging meat with pink salt. His creative genius always keeps tables full and critics talking. At Tavern62, the James Beard Award Winner is trading in the whimsical for something darker – he’s going black. In honor of Black Friday, Burke has created an all black everything menu.
“I really enjoy creating themed dishes for special occasions, so I thought ‘what better way to top off a holiday weekend than with a fun menu of eye-catching, delicious dishes?’
Burke is celebrating the famed shopping holiday with a unique menu that adds a bit of black to popular dishes. Black Friday specials include steak tartare tacos topped with shaved black truffle, black ink aioli with his crisped calamari and a whole roasted black sea bass that is accented with both black garlic and black salt. Even dessert gets the treatment: black and white cookies are the perfect ending to the dark dinner, or opt for a black tea infused creme brûlée burnt to sweet perfection.
The entire jet-black menu includes:
- Black Macaroni n’ Cheese
- Deviled Eggs topped with Black Caviar
- Clotheslined Calamari with Black Ink Aioli
- Black Bean Soup with a Smoked Salmon Quesadilla
- Whole roasted Black Sea Bass with Black Garlic and Black Salt
- Black Spaghetti with Lobster and Calamari
- Black Pepper Roast Duck with Blackberry and Foie Gras Pie
- Black Tea Crème Brulee
- Black and White Cookies
Burke felt this was a fun way to join in on the Black Friday fun. “Plus,” he added, “my newest restaurant, Tavern62 by David Burke, is right near some of the best shopping in New York City. People can shop throughout the day, then come enjoy a festive meal afterwards.”
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