Woodpecker by David Burke

Woodpecker by David Burke Restaurant Review:

About the restaurant: At Woodpecker by David Burke, an American restaurant and bar in NoMad, a 35-foot bar makes way to a dining room that seats 110. The two wood-burning ovens are the centerpiece here.

Likes: Burrata; branzino; “Hipster Fries”; apple and fig tart.
Dislikes: Cricket-rita Pizza; service can be slow.

Food & Drinks: The kitchen is overseen by David Burke veteran Carmine Di Giovanni, and the menu is expansive. Start with oozy burrata, which comes with roasted acorn squash, ribbons of prosciutto and crunchy granola. The kitchen serves Cricket-rita Pizza, a pizza baked with a cricket-laced dough and topped with crickets, tomato and jalapeño pesto. It’s more gimmicky than it is impressive. Opt instead for a succulent wood-roasted rack of lamb, served with tomato couscous and olives. A whole branzino, which arrives with artichoke purée and vegetable tapenade, also benefits from an ideal cook in the wood oven. “Hipster Fries,” with Parmesan, bacon, shishito and chili oil, are more than a little addictive. For dessert, cinnamon and rosemary smoked apple and fig tart with vanilla ice cream is not too sweet and totally satisfying. Burke’s cheesecake pops, dipped in chocolate, arrive with a cloud of raspberry wine whipped cream. Sip a cocktail like the Flamingo, a concoction of Pisco 100, strawberry, fig and egg whites, or choose a glass or bottle from the wine list that features classic selections from Napa, Mendoza and Bordeaux.