Summer is going by way too fast! I have had the privilege to recently dine at Champions Bar & Grill located inside the grounds of the US Open in Flushing Meadows, NY. In order to eat at this restaurant, reservations were required. In addition, only Loge and Promenade Season Subscription Ticket Holders with a restaurant pass were allowed. As one can tell, this was a splurge lunch. Normally, this post will be placed on the “Throwback Thursday” section of this blog, but an exception has to be made as the US Open will wrap up this Sunday 9/11.
After meeting with the chef and staff, I was overwhelmed by the high quality dishes offered. After the chef’s suggestions, I decided to go with the lighter fare section and ordered the Grilled Asian kobe skirt steak salad ($34) with french fries ($12). Taking full advantage of the experience, I burned the wallet(s) more by ordering a Moet Chandron Rose Champagne ($28).
The meal was presented as I expected – classic David Burke (DB) style. French fries on their little metal baskets. The fries were not as crispy as I expected, I always eat their fries and so far the best french fries I have had from them were from David Burke Townhouse. The kobe skirt steak did not melt in my mouth as I thought it did because I ordered it medium instead of medium rare. Portions were filling and the champagne complemented the meal. Staff and General Managers (GM) were accommodating.
Previous to my US Open experience, I have eating at BLT Prime in Gramercy back in January for the Signature Series Event and that was a splurge dinner of $175 per person.
On a more wallet friendly side, I have eaten at BLT Steak in Midtown East where I have ordered a prosecco ($15). I have had two specials: the rock tempura shrimp (don’t recall the price; it was a one day special) and the duck liver mousse pate (complimentary tasting from the Executive Chef). Plus, I ordered the duck fat hash browns ($12) and for dessert I went with the Chef’s suggestion of the “banana cream” cream puffs ($12). The duck fat hash brown dish was a side dish that is filling and comforting enough that it could be a main entree. But the cream puffs were the perfect ending to my meal as its balanced sweetness of the bananas and cream covered up the pungent and rich flavors of the duck liver and fat.
Rock Shrimp Tempura (Appetizer Special)
Duck fat hash browns and duck liver mousse pate
“Banana cream” cream puffs
Even though my food selections at the restaurants were not the healthiest, but the quality of food given for the amount paid was well worth it.
Chef David Burke has announced on social media that he will be opening the BLT Prime by David Burke in Washington D.C. and Tavern 62 at the former Fishtail by David Burke restaurant in New York City. I am also excited to explore the other sister restaurants especially Casa Nonna and By Chloe.
Till then stay tuned!