Tavern 62 by David Burke - New York

The food in general was very good an so was the ambiance in the upstairs dining room. The downstairs tavern is loud as a bar should be! If you want a quiet dinner, ask to be seated upstairs and in the back room. We were dining there to celebrate our anniversary and the maître-de made an especially big deal of it for us and also gave us the oysters on-the-house, which was very nice. He was very attentive most of the time and served the oysters, appetizers and salads at well-timed intervals. Then something happened and they forgot about us for over half an hour until I brought that to the attention of the hostess. Then the serving was back on track. Because of the delay the scallops were cold but very well-cooked and tasty, although my fish was good and hot. So, decided not to complain. We had mussels and the lobster bisque. The bisque was not the usual creamy kind but more like a spicy gravy , which I liked. The sauce that the mussels were in, was quite similar to the lobster bisque gravy . They made up for the delay by a well-articulated apology, although no explanation of what had happened. In spite of the glitch, I would highly recommend this restaurant.

We made a reservation for Thanksgiving dinner and we couldn’t have had a better time. The food was delicious. My daughter especially enjoyed the lobster dumplings. I really liked the pork belly with scallops, and everybody like the traditional stuffing, turkey and pie. (Apple and pumpkin in our case. The service was excellent. I highly recommend David Burke Tavern!

The food at this restaurant is amazing! They were very knowledgeable about Celiac disease and made special accommodations for one person in our group.

The food was decent, the service was good, but the most disappointing part was being seated in a room typically reserved for private events. The atmosphere in the room was unpleasant and detracted from the overall dining experience.

Formidable Serge made our evening very special, thank you serge!! You are a diamond for the tavern. And thank you for the prosecco on our 40 anniversary