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May 14, 2014
09:11 AM
The Connecticut Table

Discover a Dry-Aged Steak Holy Grail at David Burke Prime at Foxwoods

Discover a Dry-Aged Steak Holy Grail at David Burke Prime at Foxwoods

We say steakhouse and you might think, “Been to good ones, but it’s not haute cuisine. Don’t mess up a steak and it’s great, so a good steakhouse is like any other good one.”


No, no, no—so very wrong in the case of David Burke Prime Steakhouse at Foxwoods Resort Casino. Burke, rightfully a culinary world star, oversees a restaurant empire—including David Burke Townhouse, David Burke Fishtail, Burke in the Box and David Burke's Primehouse—that has been called one of the “Coolest Multiconcept Companies in the Land.” (Right, a dry-aged ribeye.)

Burke’s business model is built on the right kind of foundation. A Culinary Institute of America graduate, he traveled to France as a young chef  and worked in that legendary culinary landscape with master French chefs. At just 26, he won France's Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine.

That translates into steak done Burke’s way at David Burke Prime, where steak maestro and Executive Chef Pedro Avila (right) dazzles guests with the rich and nuanced flavors that emerge from dry-aged steaks pampered with long stays in the cooler before being masterfully waltzed through the broiler. (After a terrific chef’s table dinner recently at the adjacent Al Dente restaurant, a Massachusetts couple that makes the trip often for Avila’s steaks was so enthusiastic in praising Burke’s steakhouse (below) that Avila treated a small group to a private tour of the dry-aged beef locker.)

And therein lies the heart of this story. Before digging into why Burke’s dry-aged steaks are nonpareil, we have to describe the holy grail opportunity being offered to steak lovers (and if you want go all-in on this, act fast because it’s going to sell out.)

Avila revealed while showing off Burke’s patented dry-aging process that one gorgeous piece of Kobe beef on the shelf (below; Connecticut Magazine photo) is being aged for a full year, 365 days, longer than any aging to date. “The flavor profile is going to increase [incredibly],” the chef said in a subsequent interview. “I did 100 days as a special [thing]. I noticed the flavor is amazing.”

“I’m definitely planning to do something special with that particular piece of meat,” says Avila, who then divulged that the steaks from this “2014-vintage” Kobe beef will be served as part of a special evening of dining on New Year’s Eve to ring in 2015 in a novel and ultra-delicious way.

These steaks—expect the best piece of meat you’ve ever tasted—will be the star on a special menu, and guests, Avila said, will be able to build the rest of their experience however they want, by adding Burke’s famed Angry Lobster, for example, along with sides and more.

“My plan right now … I don’t want to charge more than $120” for the once-in-a-lifetime steaks, Avila said. “If they work out well, I will continue to do that 365-[day] dry-aged [process].”

So what makes the David Burke steaks presented by Avila so special?

Burke actually holds a U.S. Patent for his process of aging beef in a cooler lined with pink Himalayan salt (below; Connecticut Magazine photo), where it dries naturally with help from the salt. In the process, the meat absorbs the nuanced flavors of the salt and emerges filled with deep, delicious flavors. Burke’s steaks are typically aged for 28, 40, 55, or 76 days—the longer the aging, the more intense and concentrated the flavors become.

“One of my favorite pieces of meat is a 40-day dry aged porterhouse,” said Avila, noting that the 55-day dry-aged ribeye is one of the most popular at the steakhouse.

Steaks account for 75 percent of the orders at David Burke Prime, “but I also sell a lot of lamb and fish [including scallops raised in nearby Stonington]” said Avila. “Monday is my lobster night, which is a great success.” (Left, Kung-Pao lobster.)

The menu, designed by Burke, offers many of his other signature dishes, such as the Pretzel Crusted Crab Cake, Double-Cut Maple Pepper Bacon, Surf and Turf Dumplings, and a classic Caesar salad prepared tableside, along with full raw bar selections.

David Burke Prime also offers thousands of bottles of premium wines from around the world, many housed in a 35-foot-tall wine tower (below) rising up three stories to the casino level.

For New Year’s Eve reservations, the full menu or to learn more about the steakhouse, see the website at The phone number is (860) 312-8753.


Discover a Dry-Aged Steak Holy Grail at David Burke Prime at Foxwoods

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