It's those little touches that make David Burke Prime a favorite at the casino for visitors, and even Foxwoods CEO Scott Butera.Had dinner reservations here last Saturday night before the Kane Brown concert and we were all seated upon arrival after checking in with the hostess. 'We serve the beaters, and you lick the batter.' Since it takes twenty minutes to bake, you even get a surprise while you wait. It's baked in a cookie tin and it comes out hot with ice cream and sauces and crunchies, and all that good stuff.' There's the signature Cheesecake Lollipop Tree with bubble gum whipped cream for dipping, and warm Drunken Ricotta Doughnuts that arrive at the table in a bag, get shaken up and dumped out, before diners fill them with three booze-infused sauces.įor a truly interactive treat, Burke described the baked-to-order 'Can 'O' Cake': You simply can't avoid dessert here, because the selections are irresistible. With 6,000 bottles inside, servers are constantly climbing the ladder to retrieve your selection. To go along with all this great food, David Burke Prime offers 450 wines, all stored in the restaurant's stunning three story wine tower.

And when they're done well they are truly classics,' Burke said. Angry Lobster with lemon chili sauce at David Burke Prime. There's plenty more to the menu here than just steak, like a Cracklin Pork Shank with mustard glaze, an Asian inspired Angry Lobster with lemon chili sauce, and a gourmet burger topped with smoked mozzarella, barbecued bacon, and fried shallots. 'It's a thick cut of meat and we slice it up. Out of all the great steaks on the menu, the one Burke suggests is the 36 ounce, 55-day dry aged Ribeye for two. In less than a minute you can see the fat boiling on the bone.

Once that steak is ready for the grill, it's cooked in a blazing hot, 1,800 degree, infrared broiler. 'That air that goes in is salty, very slightly, so that when you get a thick piece of meat, it's kind of seasoned on the inside.' There's air going in and out believe it or not,' explained Chef Burke. Actually seasons the inside of this meat because there is an exchange of ozone. 'The salt wall creates salt air, kills bacteria. What makes this aging process unique is that one of the walls of the room is lined with blocks of salt, to help create even greater depths of flavor.

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