New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best PB&J

  • Davidburke & Donatella

    133 E. 61st St.; 212-813-2121

    David Burke has a passion for artful, whimsical food and an equally ardent fascination with foie gras. The two sometimes overlap. The famous sweet-and-savory lollipops he serves once included a foie gras variety flavored with port, and his foie terrine comes with pineapple-hijiki compote. The latest creation from the mad-scientist-slash-goose-liver-fiend is a twist on what was, before Burke got to it, the most pedestrian of foods: the peanut-butter-and-jelly sandwich. Not anymore. Burke’s PB&J starts with a generous slice of pan-seared foie smothered in macadamia-nut spread and strawberry-vanilla jam. That combo is tucked between slices of brioche, pan-fried, then garnished with a baby mâche salad and a streak of veal jus laced with more strawberry jam. At $22, this is no Jif-and-Smuckers-type deal, but it doesn’t taste like one either. What it tastes like is sweet-and-salty, creamy-and-crunchy heaven.

Next: Neighborhood Pizzeria

Join the Discussion

Read All Comments | Add Yours

Recent Comments On This Article

See All | Add Yours

From the 2007 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Here’s the challenge in assembling our annual “Best of New York” issue: You have to eat a lot, shop a lot, dance a lot; you have to find clever ways to pry secrets out of strangers, and to shake down your friends, lovers, mothers, colleagues, and assorted gossip­hounds and bargain-mavens for fresh intel.

Read More...