MrSeriousFoodie and wife DinnerDoctor, along with MsL-Foodie, checked out David Burke’s Townhouse for Sunday Brunch. MsL-Foodie was there recently for dinner, and is a big fan of Chef Burke’s restaurants. MrSeriousFoodie and DinnerDoctor have tried his Rumson, NJ restaurant Fromagerie, and were delighted with the food. The Townhouse was better – more fun, great atmosphere, high-end food that’s approachable & beautiful, and, most importantly, it was delicious. This was definitely an experience worthy of waking up early for on Sunday.
Nice wines by the glass, especially a great selection of sparkling varieties made for the Sunday brunch experience – kudos to the sommelier. MsL-Foodie had her usual Bloody Mary, done the way she likes it. It went well with her beginning course, the salmon and tuna tartare parfait – a beautiful starter.
The DinnerDoctor had the goat cheese souffle – it was good, but the duck prosciutto that came along for the ride was delightful.
Mr SeriousFoodie went for the pretzel crusted crab cake. It wasn’t the best crab cake we ever had (the inside was a bit dry, and not real flavorful), but it was definitely the most creative preparation and presentation.
The main courses were truly wonderful – again the star was MsL-Foodie’s dish, which was the lobster bread pudding. We were all suffering a bit of food overload at this point, but we all savored tastes of this wonderful dish.
DinnerDoctor’s dish was also a hit – just because it was so much fun. How can you not love a dish called “Duck, Duck, Duck?” No Donald or Daffy on this plate, but so much fun: Duck confit, duck prosciutto, and a poached duck egg. All it needed was some quackers.
Yes, we were stuffed – but we had to try David Burke’s great desserts – and they didn’t disappoint. The DinnerDoctor had the butterscotch panna cotta, which was creamy, very flavorful, and presented in a picture-perfect style. Each dessert was fun, but the best were the donuts – served on a Ferris wheel stand, and had three sauces/fillings: coffee/chocolate, salted caramel, and strawberry daiquiri. Along with six perfect donuts were four perfect chocolate covered strawberries.
The donuts were served piping hot, and each diner got to use their choice of filling. Simply poke holes in the donuts with the squeeze bottle, give a few pumps, and low and behold you have your own filled donuts. Just amazing preparation – fun, delicious. That seems to be Chef Burke’s overall theme.