David Burke Fabrick

I went here for an early dinner with my fiancée the other night. I was looking for someplace fairly nice, not ludicrously expensive by Manhattan standards, and on the way to Penn Station from West 44^th Street. I use a large, motorized wheelchair so spaciousness is important to me and I always check the interior restaurant photos on Unilocal if I can. I chose this restaurant because I’ve heard of David Burke, I recognized from the menu that this might be fun as clearly non-​traditional cuisine and the interior of the restaurant seemed both spacious and appealing.
I’m not a foodie but after usually eating in restaurants that neatly fit into a specific culture I was intrigued by the modern, unusual dish combinations found on the David Burke Fabrick menu. Candied thick-​cut bacon? A duck and pineapple flatbread? A lobster BLT? Smoked pastrami salmon flatbread? Wow. Some very different things on this menu along with some fun stuff like macaroni and cheese with jalapeño cornbread. There are also some beautiful-​looking desserts according to the pictures on Unilocal but we didn’t have room for dessert after our dinner.
I have found that many Manhattan restaurants have a fairly limited menu in terms of the total number of items that they offer. I would say that Fabrick fits into that category but there seems to be so much going on with each combination that it doesn’t feel limited. They do have a very unusual size-​specific ordering style. Instead of appetizers you have the menu divided into small, medium and large dishes. Presumably you should be bright enough to order something «small» for an appetizer but I want to explain this clearly — the mac & cheese is under the «large» items. So you can’t get mac & cheese in a small as an appetizer. That was kind of weird but we worked around it. We shared the large mac & cheese for our appetizer and then each ordered a flatbread (those are in the «medium» section) and our hunger was more than satisfied. There’s nothing wrong with this small/​medium/​large presentation. It’s just unusual and takes a little getting used to.
Our waiter was excellent and very professional. Just friendly enough, just attentive enough and not intrusive. I believe his name was Aaron. He was an extremely tall gentleman with blond hair. The rest of the staff was fine — warm and unobtrusive. You felt welcome but neither neglected nor smothered. There was a bus boy who seemed mute but so be it.
The mac & cheese with jalapeño cornbread was very interesting. It had green peas in it and if not for the spicy cornbread it probably would’ve been very bland. But the jalapeño cornbread — cut into little squares and interspersed perfectly throughout the «can» of mac & cheese — was just spicy enough to give a kick and really elevate the dish. It was a very different flavor combination, something unexpected yet delightful. We were both very pleased with it. You don’t expect to go into a nice restaurant and order macaroni and cheese but again this is a different type of menu and we thought it would be fun and it was. Unfortunately it only came in a large size and was a little expensive for macaroni and cheese but we wanted to try it and are glad we did.
The flatbread pizzas (and we did not know that they would be pizza-​like) were outstanding. We each sampled one another’s. Like any red-​blooded American I’m a fan of pastrami but the very unusual combination of small slices of pastrami with small slices of smoked salmon and other things I did not recognize created a delicious blend of flavors in my mouth unlike anything I had ever tasted before. After revisiting the menu it must have been the capers, shallots and fresh horseradish. I can’t describe what it’s like to be my age and suddenly eat something that creates a completely different flavor to anything you have ever eaten before. I know there’s a «gastro-​» related term for this type of innovative flavor production but I can’t recall what it is. Regardless, I was very impressed with the innovation. Kudos to David Burke and his team for the dish combinations they come up with. I should also mention that the elements of the meal were on top of the flatbread but not melted into it. It wasn’t a melted pizza from that standpoint.
My own flatbread was composed primarily of Long Island duck bacon and pineapple. There were other ingredients as well but those were the main 2. It was excellent in its own way as well. There was some kind of «hot honey» on it and I swear I kept getting a hint of mango. But it was light and delicious.
The restaurant is on the ground floor of The Archer Hotel and I believe it offered outdoor seating as well but I’m not sure about that. I would give this restaurant 4.5 stars but that’s not an option. I can give a restaurant 4 stars fairly readily so I’m going to give David Burke Fabrick
a 5-​star rating even though I think I would find a «true 5-​star restaurant» more amazing. I did really enjoy the meal at this restaurant though. It was excellent a

Absolutely the worst service I have ever encountered in the city! I was treated extremely bad in front of my business associates and my customers. I would give 0 stars if there was an option.
The story:
Got an $ 85 dollar well done steak and was told that they cook medium-​rare steaks like that…
After hesitating to replace it (remember, this was an $ 85 dollar steak) they said they would. While everyone in my business dinner ate their plates I waited and waited.
About 25 min in I asked them not to bring the steak as it was already a ridiculously long wait. The server acknowledged and left.
Now comes the manager with the steak about 35 min in when everyone in my table was done with their dinners and put the plate in front of me.
I said I no longer wanted it and the not so well mannered manager basically threw the plate in the middle of the table and said in a very nasty tone that he was leaving it anyway and we do not have to pay for it as if it all was about the price of the steak.
Please avoid being treated this way and specially in front of your customers. Take your expensive dinner where your money is valued.

You’re always in for a treat when you go to a David Burke restaurant, and Fabrik was certainly no different.
Located in Midtown Manhattan, Fabrik is a good sized restaurant that spills over into a nice outside dining section on the sidewalk. It’s on a side street so it’s fairly quiet, making the outside dining that much more enjoyable. I sat outside and enjoyed some creative cocktails and delicious meals.
To start, I had the burrata toast which was very good, but I felt it was slightly heavy in the cheese. I then had a burger which was delicious. It was cooked perfectly and you could tell the meat was high quality. It was also cut in four pieces which actually made it easier to eat (I’m sounding like a 4 year old). I also had some lobster steamed buns which were good, but I’ve definitely had better from a taste standpoint.
An overall very enjoyable experience that got more interesting with every dish. Service was excellent as expected and the cocktails were good as well. Definitely a must visit.

Nice guac app. Great mushroom flatbread. Standout kale Waldorf salad — flavors jumped out. Will go back.

We went here for a business lunch on a nice summer day, you can sit outside on the patio and enjoy the atmosphere, have a drink and enjoy some good but expensive food. We share two flat breads, the lobster dumplings and the fried Chinese cauliflower, all delicious. Service was great too. They have a rooftop bar which is opened only from the late afternoon, checking it out next time.

Great food and atmosphere. Started with the avocado dip and the Clothesline candies bacon. Staying at the Archer Hotel so location was very convenient.
Can’t remember entrée we had but it was a type of flat bread pizza and very good. Staff was very friendly as well. Drop buy if you are looking for good food and environment.

IMPORTANT NOTE ABOUT DIRECTIONS: If your Unilocal map drops the pin between 8^th and 9^th, you will have walked too far in the opposite direction. It’s actually on 38^th b/​t 5^th and 6^th.
Reservations:
We had no trouble getting a table for 2 on a Saturday night. We used Grub Hub to book our table and had several options for fairly decent times.
Meal:
I enjoyed my first experience at Fabrick. I have eaten at other David Burke establishments and once again have left satisfied and plenty full. My lobster BLT was cooked perfectly, fantastically soft buns and the lobster filling was just right, not too much mayo and just the right amount of filling. I received 4 buns, which was a nice surprise for a higher-​end restaurant. My mom had the burger; while the meat was cooked and seasoned perfectly, she said that the bun was very dry and took the tops off so as not to waste her carbs on «so-​so bread.» I would suggest trying one of their more adventurous meals for the true David Burke experience. We ended up ordering the donuts for dessert, which was more than enough for a table full, so we sadly had to leave several behind with just the two of us.
Service:
Friendly, but not super attentive, however their food runners were delightful. Pretty standard all around for NYC. No issues there!

Came here today for brunch. The ambience was very nice. We ordered several things from the appetizer selections. Everything was good. I think i liked the flatbread with salmon the best. Their french toast bites was good as well.
The lobster blt was good. It was interesting to see that they use the same small steam buns that chinese dim sums use for their duck buns. Their fries was good. Their chicken and buscuits doesn’t compare to the south.
It was a nice place to meet up with friends.

CALL ME A FAN OF DAVID BURKE! Please be my personal chef! except I’d probably gain a lot of weight.
Presentation of food is ON-​POINT! Every dish is beautifully presented.
I love how the menu is split up into
–Small/​Med/​Large Plates
–Mostly Veg/​Meat/​Fish
Great way for Vegetarians to see their options. I like how they have the Union Square farmer’s Market Salad! Local Farmers! Could it be Farm to Table? I think yes!
Girly Approved Drink of Choice: BlackBerry Lime Rickey! Contains Hangar One Vodka, Blackberry, Agave, lime, Prosecco. It’s so sweet, it has sweetness coming out its Wazoo.
Three Layered Avocado Dip
The avocado was super creamy. It has a layer of sour cream, smooth avocado purée, and pico de gallo at the bottom. It comes with Plantains and blue tortilla chips! Used the tiny spoon it comes with, because it’s hard to get all three layers with just one scoop of a chip.
Candied Bacon (Clothesline Bacon)
At first we didn’t even order this, but we saw another table receive it and we knew we had to order it.
It comes on a beautiful Clothes line. In order to put it on your plate, take a free clothespin, take the bacon from the side and release the top on. Using the side clothespin, bring it to you plate.
The crispy parts of the bacon were the best! It also came with pickled cucumbers, pineapples and onions. Super delicious!
Hawaiian Flat Bread
Crispy Duck Bacon, Agave, Mozzarella, Pineapples, Basil! It’s a twist on the usually Hawaiian Pizza (Ham and Pineapple). I couldn’t taste agave until I scooped up the sauce on the plate. I love the duck pieces.
Fried Oysters
I like the breading they put on the oysters. I like how you can still taste the true oyster flavor.
Lobster BLT
COMES IN BAO form! What?! Also comes in Dim Sum steaming dish! There’s a jalapeño in there. But even though I removed it, it was still kind of spicy.
DESSERT PORTIONS ARE HUGE and meant to share. We got the donuts and the S’more
Adult Root Beer Float. Ended up taking the dessert home, because we were full from our main meals.
Adult Root Beer Float is Bourbon ice Cream with Alcoholic Root Beer Float. It comes with two Sea Salt Chocolate chip cookies! You can usually tell it’s going to be a tasty cookie if it has speckled pieces of chocolate. The Sea Salt enhances the chocolate flavor.
S’more is larger than your average size gram cracker! It’s like a railroad style apartment. Topped with long square marshmallow! It comes with a side of caramel sauce.
DONUTS– comes in a tin can, it is covered in caramel sauce. It has a soft filing inside of it. I would actually recommend this one out of the three desserts that we had.
Wouldn’t mind coming back to try more.

Great lunch spots are not easy to come by in midtown west. So glad I found Fabrick! Started with the mushroom flatbread and burrata toast. Both were great and on my lunch recommendation list! Burrata was fresh and came with slices of prosciutto and a light glaze. Bread wasn’t toasted — rather just fresh slices of sour dough. We also ordered the market salad which was not only flavorful but also aesthetically pleasing! Pickled beets echoed the much welcomed spring weather. Finally, the cauliflower kung pao chicken. Really tasty and filling. By no means healthy!
Again, great place. Sit outside on the patio and enjoy.

If I think to my stay in NYC concerning the food I think to this restaurant. Contemporary, easy, relaxing, but efficient.
The cheeseburger I have eaten was gorgeous. A good portion, a fantastic taste.
If you have a chance to be in NYC, this is one of the good addresses to eat well well well.
The fifth star if the people who serve in, will stop to fill everytime the glass of water, as the guest were a camel

The one redeeming quality of this place is the really pleasant dining room… and a waitstaff I didn’t mind looking at while I ate my mostly mediocre food. Of all the dishes our group of five sampled I’d say the General Chang’s cauliflower was the most successful. Everything else was pretty average (the bacon is a gimmick– nothing that special).
They also don’t seem to be trying too hard here. I can say none of the drinks we had were particularly well made. Mine was served in a water glass (every time the waiter came by I had to stop him from pouring water over my cocktail). Service, overall, was pretty good though.
I wouldn’t come back unless I was in the area and I wanted a pleasant place to chill and I didn’t care too much about the food I was eating…

This restaurant is a great experience. Came here on a busy Saturday night. Front bar is a great place to have a (great) drink if waiting for a table.
The space is really cool, romantically lit and whimsically decorated.
The food is consistently great, fresh, and well executed. Sauces and flavor are really on point.
Some dishes are must haves, and should not be missed:
CAULIFLOWER GENERAL TSAO. This was my favorite dish and I am going back for more asap.
The CHOPPED LIVER. I know it seems weird but it is SO GOOD I WANTED TO LICK THE PLATE AND TAKE IT HOME. I almost didn’t want to order anything else but just eat chopped liver all night, but apparently that’s weird.
The burrata appetizer was also amazing. I recommend it, comes with yummy figs and served on good toast.
Pretzel with cheese dip is surprisingly good, and something unique.
Lobster buns were ok but nothing special, could have used a bit more flavor. They had nice big generous chunks of lobster though. Overall they don’t cheap out here which is kind of nice.
Try the hanging bacon, it’s delicious and fun!
The dessert was ok, but not as good as the food.
Service is excellent. Staff is super nice and attentive and also recommended realty great wine pairings.

Made a reservation for dinner the day of. Even though it doesn’t show availability online, they were accommodating when I called. Cute space and décor. Since it shares space with the hotel lobby, I thought it was quite crowded especially since the bar is on the side. But we were quickly seated. The menu is definitely interesting and different. We ordered the Avocado Panna Cotta, which is kinda like chips with guac. Then we had the Lobster BLT Steamed Buns, which were really good, the sea scallops and the cote de boeuf for two and a side of cranberry glazed brussel sprouts. They brought out the raw steak before cooking it and it was really good. bone marrow =D My friend kept saying she is returning for the candied bacon (which we had a taste on the lobster BLT but a small piece). At the end, they gave us cake pop!
All 4 of us shared everything and we had a great time. Amazing service. The waiter and 2 other managers (i think they are managers) came by and made sure we are ok. Will return to try other items on the menu :)

Love the décor and location is great for Manhattan professionals. Shareable starter plates for groups as well. MUST-​HAVE: The candied bacon, it’s amazing. The drinks are quite good too and the open of the restaurant opens up into a small outside seating area when the weather is nice. I recommend for business dinners. It’s a bit pricey.
PROS:
— Candied Bacon
— People watching
— Outdoor Seating
CONS:
— Overpriced

Staying at the Archer Hotel begs a trip to the beautiful David Burke Fabrick restaurant. Just off the lobby this restaurant is beautiful appointed with an eclectic yet modern décor.
The staff is friendly and full of smiles. We went for breakfast and it was clear it was toward the end of the breakfast rush but it looked like there was only one server for the whole restaurant. This led to slow service.
I need to break away from the last comment to say that even though it was slow service, it was excellent service. We were taken care of very well and served with great care.
We both had coffee and water to drink. The coffee was delightful (as was the water). We shared a fruit plate which was delicious and fresh. Not your ordinary «mixed fruit». This had everything BUT grapes. Quite fresh and perfectly sweet fruit. We both ended up with the classic Eggs Benedict and that certainly did not disappoint. Very good.
Overall, a wonderful and cozy breakfast that kept us fueled all day until our dinner. Service speed could have been better and would have brought this up to that fifth star.
When in NYC, you MUST check out David Burke’s Fabrick at Archer Hotel.

ORDER THE CANDIED BACON ($ 18). I am generally a fan of bacon but find that it often tastes pretty similar across most brunch restaurants. However, this candied bacon was actually out of this world. Three rather thick, rather big, while perfectly seasoned, moist, and juicy pieces of bacon came out hanging on clips. It was perhaps the best possible way to present such an amazing dish. I have never been so mind blown by bacon before.
For my main, I had the South American Benedict ($ 21), which is a combo of potatoes, chorizo, spinach alongside some classic poached eggs. I loved the flavors of the chorizo and the cooked spinach. Everything else though was rather forgettable. Usually the egg and hollandaise sauce are my favorite parts of a Benedict dish, but I barely wanted to finish my eggs this time.
Overall, this is a great option for brunch in midtown! The space is cozy, and there are no lines. The service is nice. Only downside is it’s quite pricey for brunch, but for the candied bacon, it is definitely worth coming at least once.

Overall great experience. Chic ambiance and service is top-​notch, including coat check and sommelier.
Food run-​down:
Avocado Panna Cotta — 4 eats like a leveled-​up guac
Candied Bacon — 5 from presentation (hanging on a clothing line) to taste, amazing
Lobster BLT Steamed Buns — 3 while the lobster and bacon combo is great, it felt like something was off or missing. Maybe too much mayo?
Angry Shrimp Fajitas — 3 good flavor but portion size was very small (even though we ordered the large)
Fancy Chocolate Hazelnut Handbag — 5 decadent, no complaints here
Frozen S’mores Napoleon — 6 not even on the charts, soooo delicious!!! Might be the best dessert ever. This is no typical smore. Its too hard to put into words, you just have to go and eat it!
Summary: go for a drink, bacon and smore :)

Feel free to peep my profile, I am a pretty positive reviewer who rarely deigns to drag places down with 1 or 2 stars but this place warranted a bad review. It is the combination of mediocre food, high prices, and too few waiters that makes eating here a somewhat negative affair.
We got a lot here: lobster rolls topped with candied bacon, avocado panna cotta, lobster dumplings, tuna poke, and a peanut butter and jelly dessert and, of all that, only the tuna poke and one portion of the peanut butter dessert was passable.
The avocado «panna cotta» is just pureed avocado with a small bit of sour cream on top and minced tomatoes below. They also give you chips with cheese melted on them that are too brittle to actually scoop the avocado. This became more annoying as the night wore on.
The lobster dumplings were gummy and super doughy and they have this large inedible claw at the center that my gf and I kept choking on. The lobster rolls had so much mayo that the lobster itself was nearly indistinguishable and the pb&j dessert had really strange, icy, underdeveloped sorbet and really off-​tasting agar agar grape pearls (these would make Wylie Dufresne cry).
The tuna poke was not bad at all though, and, maybe if we came and just ordered 4 of these we would have been happier. Anyway, the prices are also high – not crazy – but far too much for food of this caliber. And, finally, we had to ask for our check 3 times. However, our waitress was awesome, she just had like 13 tables she had to wait and was overwhelmed. The hosts at the stand out front were also really great guys and saved my gloves for me when I forgot them.
So, each person that actually works here is awesome, but the restaurant itself is pretty bad.

I wasn’t too hungry and was more eager to go to the roof top of this building for a cocktail and view of the empire state building.
Either way we had to wait for the rooftop to open up after a private event so me and my friend decide to grab a little meal.
We had the below.
Oysters — so fresh so good
Burger — It was good and also cut into 4pcs which was great was sharing.
Dirty martini — Expensive for about $ 20 using Tito’s vodka. But it was good nonetheless.
Smores dessert– Our lovely neighbor table generously gave us their half b/​c this thing is huge!
Popular dishes were some bacon hanging dish and many desserts including some Birken bag dessert and this smores dessert.
Looks like a good place to go for brunch.