Address: The Garden City Hotel, Garden City, N.Y.
Signature Dish: Clothesline Bacon
Opened in summer 2018, David Burke’s Red Salt Room fits right into its surroundings within the opulent Four Diamond Rated Garden City Hotel, presenting a stylish, fresh feeling matched by its menu.
Salt is at the heart of all good cooking, and it’s at the core of Red Salt Room. The theme is a nod to Burke’s patented pink Himalayan sea salt dry-aging technique, which is used on all the restaurant’s steaks. Order the 34-ounce porterhouse for two or a bone-in rib-eye to experience the difference. Or try the pork chop Diane with roasted pear and shitake mushrooms, or the shareable rack of lamb.
The food isn’t the only thing that’s well-seasoned. Salt is also incorporated into the design. Guests are greeted by an impressive backlit pink sea salt brick wall at the entrance, and large glowing salt lamps offset the dining room. It’s a cool, creative presentation, much like how many of the plates are served.
The signature clothesline bacon arrives at the table hanging on a clothesline, secured by wooden clothespins. The thick-cut bacon is candied with a maple syrup glaze and served crispy and glistening with a pickle on the side. It’s finished tableside with a blowtorch for added caramelization and delicious anticipation.
This dish is made for sharing, so order one up for the whole table. There’s also a zucchini version available for vegetarians, so no one misses out on the fun.
A well-decorated chef and restauranteur, Burke is known for his playful style in the kitchen. He has several restaurants throughout the Northeast, including Three Diamond Rated David Burke Prime at Foxwoods.
Visit Red Salt Room for dinner, afternoon tea or Sunday brunch. The impressive brunch spread is sure to end your week on a high note; the feast of made-to-order omelets, carved meats, raw bar and sushi selections is one of the best on Long Island.
1 slab of bacon
3 cups 100 percent maple syrup
Juice of half a lemon
2 tablespoons coarsely ground black pepper
1 teaspoon mustard powder
1⁄2 tablespoon Dijon mustard
- Heat oven to 325 degrees. Cut bacon into 1/3-inch strips and lay out on a cooling rack.
- Roast for 5 minutes. Baste with maple glaze, roast for 5 minutes, and repeat two more times. Arrange on a clothesline to serve.
For more Diamond Rated signature dishes, visit AAA.com/DiamondDish.