Tavern 62 By David Burke New York steakhouse

135 E. 62nd St., New York, NY, 10065

Monday-Friday 12:00pm – 10:00pm Weekends: Saturday 5pm – 10:00pm Sunday 11am – 9:00pm

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Steaks

American-Contemporary

Bar - Club

Seafood


Business Dining

Dining Alone

Dining at Bar

Romantic Spot

Brunch

Cocktail Specialist

Credit Cards Accepted

Formal Tea

Gluten-free

Holiday Meal

Meet for a Drink

Neighborhood Hangout

People Watching

Power Scene

Best Private Party Room Rental

Reservations Recommended

Senior Appeal

Lunch

Premium Wine List

After Work

Celebrity Chef

Tavern 62 By David Burke

Tavern 62 By David Burke - New York

David Burke, one of the great names in steak, brings his expertise to bear at Tavern62 on the Upper East Side, serving some of the best steak, USDA Prime, in the whole of New York City. A curated wine list, specialty cocktails, and the hospitality for which David Burke is known, Tavern62 is the place for steak and some of the finest dining anywhere.

Next to each menu item on the whimsical menu at Tavern62 by David Burke, there are tiny black and white drawings of all the creatures you’re more than welcome to have for dinner: tuna, salmon, oysters, duck and, of course, beef. Looking over the menu, you cannot help but be thankful to be at the top of the food chain: so many good things to eat.

There are a lot of excellent fish and seafood options, including a branzino done in the style of Veracruz (in a piquant tomato sauce). Zagat seemed especially taken with the seafood options, reporting “The menu, designed by Burke and executive chef Ed Cotton, starts off with a selection of raw bar items like Hamachi crudo, raw oysters and octopus carpaccio. Creative starters include the Angry Lobster Scramble (creme fraiche, basil, lemon and chili oil); pastrami salmon (with burrata, pickled squash, coriander) and a small selection of flatbreads.”

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There’s also a Peking pork shank in plum sauce – to be sure, this is an eclectic menu.

For some all-American steak, there’s a Kansas City strip (16-ounce, bone-in, dry aged for 40 days) and a porterhouse for two (35-ounce, also dry aged for 40 days). All the steaks served at Tavern62 by David Burke are dry aged in Burke’s patented drying room, lined with Himalayan salt (ask for a tour).

Desserts are special at all David Burke restaurants, and here he’s offering a fun cheesecake lollipop tree and, get this, blueberry flamed baked Alaska, a dramatic and classic conclusion to what is always a wonderful meal.

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