Chef Burke brought his culinary expertise to Foxwoods Resort Casino with the opening of David Burke Prime in July 2008. The 13,000-square-foot steakhouse seats 280 and includes a 28-seat bar and 1,700-square-foot private banquet area. All cuts of meat served at the restaurant are hand-picked by Executive Chef Pedro Avila and dry-aged in the restaurant's in-house dry-aging room. It is that room, and similar ones in the Burke Group's other restaurants, that recently won them a United States Patent for their dry-aging process.

The menu, designed by Chef Avila, offers many signature David Burke Group specialties, such as the Pretzel Crusted Crab Cake, the show-stopping Double-cut Maple Pepper Bacon, Surf and Turf Dumplings, a classic Caesar salad prepared tableside, full raw bar selections and impressive raw bar towers. The real stars of the show here are the steaks, including a Kansas City bone-in sirloin, and rib-eyes aged from 28 to 75 days, and in some cases, up to 100 days. They are aged in the on-premises pink Himalayan salt-lined dry aging room, which recently won a U.S. Patent. David Burke Prime offers thousands of bottles of premium wine from around the world, many housed in a 35-foot tall wine tower escalating up three stories to the casino level.

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