Tavern 62 by David Burke
The menu features American plates as a reflection of Chef Burke’s contemporary approach to cooking, with a nod to elevated New York classics paired with a curated wine list, craft beers and a specialty cocktail program.
Tavern62 also offers private and semi-private dining options designed for versatile seating combinations that can accommodate parties from 8 to 100 or up to 250 for a standing reception with a full buyout of the restaurant.View Private Dining Details
Restaurant week portions are way too small. We left hungry!
Wonderful time celebrating restaurant week at Tavern62. Superb food, beautiful presentation and prompt service!
Very nice restaurant. Food was delicious. Wonderful service also. Definitely come back.
Went here for Restaurant Week. The food was pretty tasty, but nothing really stood out or was memorable. I had the lobster dumplings, the mushroom cavatelli, and the strawberry panna cotta. The appetizer and entrée came right away, but dessert took nearly 40 minutes after finishing the entrée and then the check took another half an hour. We were also charged for a drink we didn’t order, but they compensated us for that. It’s a decent spot to check out, but I’m not sure that it’s worth a second visit.
I came here with a group of friends and everyone loved the place and the food.
Food was out of this world. Unbelievably good! Restaurant week pricing was exceptional value.
Cocktails, appetizers and most of the entrees were amazing. The only negative was the chicken dish. The chicken was so dry & overcooked and the carrots were barely cooked but the pea purée, pistachio ravioli & pistachio chimicurri were outstanding. The pasta entree with asparagus, mushrooms & truffles was sinfully delicious & the desserts were outstanding. Service was good but once entrees hit the table they never came back to ask how the food was. I only ate a few bites of the chicken because it was so dry & they didn’t ask if it was okay.
Having been there before and finding the food very good and well priced, was disappointed
that they changed the brunch pricing. They upped the price to $50 per person. It does include
a three course menu and a choice of extra course (not main) or a glass of wine, it is too high.
In our group of 6 none wanted to order that much food. Previously they had a 3 course in the
neighborhood of thirty dollars a person which was great.
The restaurant was not busy at 1pm on Sunday.
Went for restaurant week and all the courses were incredible!
Restaurant Week dinner: Bison Short Ribs - it was plural on the menu, but the dinner was one small piece of rib meat and the shrimp grits, which had one (yes large, but overcooked) shrimp. Pretzel covered crabcake was disappointing as an appetizer, very heavy. Angry dumplings are delicious, but overpriced, price listed is $19 for three dumplings. Pasta selection was fine.
The service was awesome and the manager was the man
Excellent dinner, went with a friend for restaurant week. Pretzel crusted crab cake was phononial, pork loin with garlic clam was amazing but wish I got the apple desert instead of the Panna catta. Restaurant itself it very nice and service was good. Appetizer came out extremely fast but waited a while for the entree. Also very strange thing was they had a “name your price” for bottles of wine which I think degrades the ambience of the restaurant. Over all great dinner and would recommend to a friend to go and enjoy.
Fantastic meal from start to finish!
Meal was good. The Apple tart desert was amazing!! My 13 year old daughter doesn’t even like apple pie but loved this tart. First table they sat us at was noisy but they happily moved us to a quieter one. My daughter had gotten a blister on the walk over and the waiter tracked down a bandaid for her. He went above and beyond.
FAbulous time. Service was terrific and food wonderful. We WILL return.
It was a wonderful experience. Food was amazing and service was great. The ambience is cozy.
A/C was broken. The near table acted like at their own backyard, loud laughs and flashlights. The noise level gave me a headache. Food was just ok, didn’t meet my expectations.
OUTSTANDING, from start to finish. We were there Friday 8/3 for NYC Restaurant Week. The food was spectacular. The service was spectacular. Special thank you's to Orlando and our server Danielle A. and thanks to Chef Burke - while we did not get to see you Friday your presence was felt in your restaurant in every part of the evening. We will back. Thank you all so much!
Business dinner. All guests agreed waiter was pushy and trying to rush everything. Not very friendly or helpful. Otherwise excellent meal.
caesar salad -underdressed; croutons on salad were soggy, coffee much too weak; waiter left the coffee pot on table to help myself for more coffee, but took away the sugar and sweetener so I had to ask again for same. Portion size of entree way too small; I had scallops and octopus. Octopus was tough and they gave me TWO scallops....very meager portion. Not served with any potato, but one large sprig of broccoli. Very disappointed in David Burke restaurant. Also, when we ordered dessert, I told him NOT to bring dessert sooner than coffee, as I only want them together; he looked at me as if I was asking for the impossible. He said he would try so I replied, "if you can't bring them together, skip the coffee," which was so weak, I was sorry I even ordered it.
It was the most delicious combination of food I have ever tasted!
The food was delicious, our service was incredible. The whole experience was phenomenal and I would recommend this restaurant to everyone.
We went during restaurant week. The appetizers and mains were really good. Service got off to a rocky but acceptable start and got progressively slower. The dessert was laughably terrible. We waited for over a half hour for it. When I told the waiter that the strong alcohol taste from the meringue that's lit ablaze tableside was so pungent and alcohol forward that I couldn't get past it, he proceeded to mansplain to me that it was rum, and how everyone likes the taste of strong alcohol. Sorry buddy, if I wanted a shot I'd have ordered one. I wouldn't ask you to haphazardly douse my dessert in it. I've had flambéd dessert before and it hasn't tasted like gasoline. Then we waited another half hour for the check. Yikes.
Wouldn't go back, and wouldn't recommend anyone try it outside of restaurant week.
Food was good, and a great value during restaurant week. Sadly, the noise level was almost intolerable. I could not hear my companion across the table and the table next to us moved twice in search of a bit of quiet.
service inferior..water not properly trained friend had past (no Fish) he never asked her or brought cheese..we had to ask...we our second glass of wine he poured directly into existing wine glass even though we each had some left...Made a mess of our baked Alaska desert...did not bring plates we had to ask
Food inferior...dumplings dough thick chewy not warm my porkd awful..tough and served with a watered down sauce
Amazing and will come back again!
If you're going to participate in restaurant week, please do so graciously rather than reluctantly. It definitely detracts from the experience. Also, your wine markup is totally unreasonable. Most restaurants charge 200 to 300% of the cost of the wine. Your markup is around 500%. I certainly don't mind paying 300% but 500% is outrageous and I refuse to be ripped off.
My husband and I were planning for months to try out this restaurant, and restaurant week was the perfect opportunity. The service and food were spectacular, and when we posted pictures of the food, and a video of the awesome presentation that came with our baked Alaska dessert, our friends oohed and ahhhed, so much so that my sister took her husband and daughter there for dinner yesterday. We will definitely be going back!
Portions for the restaurant week are smaller, service is slow, the waiter seem to be overwhelmed by presence of customers.... slow and not up to speed.
Went for restaurant week, but the portion on my entree was minuscule. After delivering main course, the waitress took off and we were waiting 30 minutes for dessert. The manager was made aware but offered nothing to compensate for our inconvenience
Very small portions. Waiter was not friendly at all. Bad experience for restaurant week
Slow service from the start. It took 10+ minutes before anyone took our drink order and then another 10-15 minutes before we got our cocktails. Both were very good. My wife and I both had the Restaurant Week menu. Pretzel crusted crab cake and tuna/salmon tartar apps were excellent. Cavatelli and Branzino entrees were also excellent. And then the adventure began. The service went totally donwhill from this point. We waited 25-30 to get our desserts. I ordered the apple tart with cinnamon ice cream and it was excellent. My wife ordered the creamsicle creme brulee. Unfortunately, the panacotta was delivered to the table, along with a watermelon sorbet, on the house, since we waited so long. My wife was not interested in either, nor was I. About 10 minutes later, the creme brulee arrived. It looked beautiful, but beneath the bruleed sugar, the custard was a completely unset soup. We told the waiter, Anthony M., and he offered no apology or offer to replace it - and did not remove it from the bill. I also ordered a coffee that never arrived. The same waiter also had issues at the tables on either side of us (incorrect bill with one and incorrect entree with the other).The dessert fiasco ruined an otherwise pretty good dining experience. This restaurant needs some better management and training for its wait staff. We will not be returning any time soon.
Great food, went for restaurant week - had the tuna & salmon tartare as the appetizer, grilled branzino as the entree, and strawberry panna cotta for dessert. All three courses were delicious, except the dessert was way too sweet for my liking. Staff were very friendly and attentive.
It was a huge disappointment. The pork entrée was dry and overcooked. The Pana cotta with thicker than Greek yogurt. Our waiter was often nowhere to be seen. My wife almost broke a tooth eating the lobster dumpling appetizer, because the dumpling had a lobster leg that looked like the tail of a shrimp. And somewhat depressed about spending almost $150 with my wife at that place. To top it off, I have no idea why they serve customers Santoku knives for their dessert and appetizers.
We went for Restaurant Week and had a simply delicious dinner. Service was wonderful. Brought 4 people who had never been, and they loved it. Will go back and definitely recommend to others!
Delicious but NOISY!! Guess that’s what happens at a popular place; especially during NY Restaurant Week.
It is too noisy.-------------------------------------------------------------------------------------------
Food service great but main dish portions too small & wine by glass too pricey
We thoroughly enjoyed the experience that we had at Tavern62. The food was excellent and done just right.
Appetizers were interesting and good. Set us for for a good meal but entrees were flat and nothing special. Pork loin was fatty and the plate was not well seasoned. Branzino was good but not worth the expense. Desserts were lackluster. Coffee was warm not hot. Service was good. Ambience and noise levels were the best part of the experience.