The Craveable Hospitality Group brought their culinary expertise to Foxwoods Resort Casino with the opening of David Burke Prime in July 2008. The 13,000-square-foot steakhouse seats 280 and includes a 28-seat bar and 1,700-square-foot private banquet area. All cuts of meat served at the restaurant are hand-picked by Executive Chef Pedro Avila and dry-aged in the restaurant's in-house dry-aging room. It is that room, and similar rooms throughout the Cravebale Hospitality Group that recently won a United States Patent for the dry-aging process.
The menu, designed by Chef Avila, offers many signature awe inspiring specialties, such as the Pretzel Crusted Crab Cake, the show-stopping Double-cut Maple Pepper Bacon, Surf and Turf Dumplings, a classic Caesar salad prepared tableside, full raw bar selections and impressive raw bar towers. The real stars of the show here are the steaks, including a Kansas City bone-in sirloin, and rib-eyes aged from 28 to 75 days, and in some cases, up to 100 days. David Burke Prime offers thousands of bottles of premium wine from around the world, many housed in a 35-foot tall wine tower escalating up three stories to the casino level.
Our process for dry-aging meat features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender, deep with flavor, and absolutely delicious. The steaks served in our restaurants are typically aged for 28, 40, 55, or 76 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors.
The award of the U.S. patent, which the David Burke Group is honored to have received, solidifies our reputation as culinary innovators and industry leaders