Open late Fri.-Sat.
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David Burke Fromagerie Restaurant Review: Make no mistake: David Burke Fromagerie belongs in the fine dining category, but it has nothing in common with any other restaurant in that grouping. Fromagerie offers whimsy, creativity, generosity and a solid kitchen committed to innovation even as it celebrates the past. Enjoy sophisticated dishes such as lobster Florentine served with potato pancake, quail egg and fresh-made hollandaise, or hunker down with a porterhouse aged for 45 days in Burke’s trademarked dry-aging salt room. His “Hot & Angry” lobster turns heads as it is delivered to tables with guests who like heat and drama. Mahi mahi crudo, dressed with well-balanced grapefruit vinaigrette, is a spectacle with tender thin slices of the fish arranged atop a block of Himalayan salt. Local and regional food purveyors are highlighted and much of the produce is grown in the restaurant’s own garden. The wine list is deep and well-chosen. Wednesday and Thursday tasting menus are a real bargain. Dress up to celebrate or relax and kick back. This is the place for both.