After we had settled into our seats, we were greeted by our server and began to peruse the menu. Now, walking into the evening, let it be known that my sister is not typically a steak fan. An avid athlete her diet concentrates on foods that fuel her in the leanest way, and unfortunately steak isn't the most helpful for her purposes. As we discussed the different cuts and temperatures and reviewed the massive offering that David Burke's has, our server stopped by to drop off warm, fresh from the oven Popovers, and to let us know that he had placed an order for their signature Caesar Salad for us. These popovers were so toasty warm, eggy on the inside and delicious. They tasted rich and elegant, with a tangy background that led me to believe cheese was involved. I have to say, as far as bread starters go, these reigned supreme.
The team at David Burke's then sent over one of their signature pieces- Double Cut Maple Pepper Bacon Strips. The title alone is impressive, the presentation even more so, and the taste, well the taste was incredible. The bacon itself melted in the mouth despite its thick cut, and was rich with smoke and pure flavors. The addition of the maple syrup painted on and then the sprinkle of pink pepper corns created a sweet and spicy combination that clung perfectly to the bacon. Honestly though- it was bacon- it was amazing.
I'll be frank with you, it was a difficult decision choosing which steak to order. In addition to the typical offerings, David Burke's Prime Steakhouse also offers in house Himalayan Salt aged cuts. I was able to get a peak inside their aging room and I'll explain the process later, but the general idea is that the salt reduces the moisture in the aging room and allows a greater breakdown of the proteins in the meat. I asked the team and they all recommended the Himalayan Salt Aged steaks for our meals and so I ordered the 40 day aged Rib eye and my sister had the Bone In Sirloin prepared au poivre, crusted in peppercorns and served with a peppercorn sauce. We were also treated to their sides of garlicky broccolini, whipped potatoes and their mushrooms and onions.
The steaks were some of the best I have ever had the pleasure of enjoying. My ribeye was cooked to a perfect medium rare, lightly seasoned and had some of the most intricate flavor I've had in a steak. The flavors were deeper, richer and, in some respects, cleaner. The closely monitored aging was obvious in the tender cut. I also had the opportunity to snag a bite....or two....um or three of my sisters Au Poivre steak. The team had upgraded her steak to the Himalayan Salt Aged Bone In Sirloin and then had table side carved the good parts off the bone, and then poured the sauce over the top, allowing its succulence to flow down the the sides and pool to the plate below. The result was a steak lighter in flavor than the 40 day aged, but impossibly tender and then there was the sauce. A subtle hint of spice, a wonderful dose of brandy made the sauce absolutely incredible. The highest praise possible- my sister loved it.
If David Burke was going for a whimsical steakhouse, he has achieved his goal, all while bringing to his patrons some of the finest steaks, seafood, sides and desserts that I've tasted in any steakhouse. If you are travelling to Foxwoods, take a break from their games, their spa, their shopping and their other activities and dine at David Burke's Prime Steakhouse -you won't be sorry.