Celebrity chef David Burke is making his mark in Rhode Island next Wednesday, March 1, by opening a new restaurant a the Preserve Sporting Club and Residences in Richmond. Chef Burke has signed a fifteen-year partnership with the four-season sporting club situated on 3,500 acres, and is overhauling the culinary operations of the Preserve through his restaurant operating and consultant company, David Burke Hospitality Management (DBHM).
The Double Barrel Kitchen main restaurant has been transformed into the Double Barrel Steak by Chef David Burke. It will welcome both public guests and private club members into the 7,000 square-foot, 350-seat space, which is scheduled to open on Wednesday, March 1. Burke currently has a total of eighteen restaurants, a historic event venue and a bakery under David Burke Hospitality Management with another Red Horse by David Burke opening in White Plains, New York, this month.
Double Barrel Steak’s menu will focus on modern American steakhouse-inspired cuisine, but it will also highlight seafood with “ocean steaks” of swordfish, halibut and tuna. The team is dry-aging beef on-site via Burke’s Patent US 7,998,517 B2 Himalayan salt process. Burke will also introduce Ocean Staters and visitors to his signature swordfish chops, which were first introduced at New York City’s Park Avenue Café in the early 1990’s. Since the Preserve is known for its outdoor sporting experiences, game will also appear in creative, seasonal dishes on the menu.
The amenities at the Preserve include an eighteen-hole golf course, tennis, zip line, mountain biking, hiking, canoeing and kayaking, as well as a rock-climbing wall, and ten fly fishing ponds. The Preserve is also a shooting sports facility, complete with clay shooting areas and an indoor automated shooting range. There’s also a luxury spa on site, as well as accommodations including single-family homes, townhomes and more.
The Preserve’s chairman Paul Mihailides is thrilled to reveal the new partnership between the Preserve and Burke. “There is no greater compliment than chef Burke’s willingness to lead our culinary programs,” says Mihailides in a statement that was sent to Rhode Island Monthly. “We look forward to welcoming our members and guests of the Preserve to enjoy the renowned stylings of chef Burke.”
The decor inside Double Barrel Steak will also pay homage to the Preserve’s outdoor atmosphere. Original artwork with a wildlife and horse theme will be displayed in the dining room alongside a Himalayan salt wall. In addition to Double Barrel Steak, the David Burke team will also manage the Maker’s Mark Hobbit Houses, which deliver a bourbon-infused experience, and the Cohiba and Laphroaig Safari Tasting Tent, highlighting a scotch and cigar pairing with finger food.
“Another bonus of the partnership is my long standing relationship with Chairman of the Preserve, Paul Mihailides,” Burke says in a statement. “I am looking forward to working with him to further enhance the Preserve’s status as a world-class sporting club.”
Source: Rhode Island Monthly
