David Burke’s Modern American Cuisine Opens at the Venetian

By Judy Thorburn
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David Burke’s Modern American Cuisine Opens at the Venetian

On Monday night March 20, I went to the media only pre-opening party for David Burke Modern American Cuisine, the newest restaurant, and the third E Brand venue to open on the casino level of the Venetian Hotel. Venetian headliner Gordie Brown was on hand to officially introduce Burke, his Executive Chef Troy Thompson, and Rashid Choufani, CEO of E Brands restaurants. A toast was made to celebrate the debut of the 8,000 square foot restaurant that is the first of its kind on the West Coast. Seen among the crowd of VIP guests was Food and Beverage Magazine publisher and entrepreneur Michael Politz.

Celebrity Chef David Burke


Gordie Brown lead the celebratory toast at the Grand Opening of David Burke Modern American Cuisine. Celebrity Chef David Burke (center)


Michael Politz and Judy Thorburn

Not your usual hamburger, streak and potatoes joint, it is obvious that Burke has taken American cooking and brought it to another level with his creative, whimsical innovations that are a feast for the eyes as well as the palate. Let me start with the interior décor that is modern and sleek looking accented by bold red and black colors and a splash of purple. The dining room offers comfortable seating around polished wood tables that surround a centrally located waterfall, which cascades from the ceiling into a square area filled with tall red glass reeds. But it is the food that sets this restaurant apart from any other. Just a few menu items that reflect Burke’s acclaimed flair for presentation include Crisp and Angry Lobster Cocktail, Burke’s Cheesecake Lollipop Tree as well as Roasted California Duck Breast and Seared Pawns and Pretzel Crusted Crab Cakes.

Interesting enough, I learned from one of the servers that Chef Burke incorporates eggs into many of his dishes. Regarding the question, what came first, the chicken or the egg, Burke believes life originated with the egg, and so he chooses to utilize that life energy in many of his epicurean delights. In fact, ostrich eggs are prominently displayed at the shelf wall in front of the kitchen. Salt is also essential to life and sculptured Himalayan salt bricks are featured at the entrance, as well as the wine room and behind the bar.

Ostrich eggs line the wall to the kitchen

Central fountain with red glass reeds and a continuous raining shower of water.

Private dining area

Lounge and bar decorated with salt blocks.

Throughout the evening an assortment of appetizers infused with Burke’s imaginative approach to eggs were passed around including Lobster Scrambles, which is organic eggs sautéed with lobster, crème brulee and caviar served in an ostrich egg, Quail Eggs Benedict, Truffled Eggs, and Spring Pea Flan fancifully served in an eggshell - all mouthwatering and to die for. Other delectable offerings were Sweet Yellow Spring Corn Tarts with Chives, Beet and Fromage Blanc Tarts, and Maui Onion Tarts, choices of Large Wasabi Shrimp on Skewers, Goat Cheese Croquettes and Crispy White and Green Asparagus on a stick. Peking Duck Sushi Roll, Icelandic Lamb Chops and Smoked Salmon Pastrami on tiny corn pancakes disappeared into mouths as soon as they came out of the kitchen.

If those weren’t impressive enough, crème brulee was prepared and served in shot glasses with state emblems from all over the country and there were one-bite delight ice cream cones in an assortment of favors to choose from, overseen by Executive Pastry Chef Melinda McKinney. These were just a few samples from the menu that features appetizers, side dishes, salads and entrees. For those diners who like to get into the “spirit”, the menu also has an extensive wine list and premium pour liquors, import bears, and martinis are available at the upscale bar and lounge that seats up to 40.

Fabulous crème brulee served in shot glasses collected from all over America.

Executive Pastry Chef Melinda McKinney oversees the making of desserts

When dining at David Burke’s Modern American Cuisine you can expect a combination of creativity, visual appeal, and the highest quality of ingredients, proof why Burke’s concept has made him one of the leading pioneers in American cooking today. Each dish is a culinary masterpiece. No wonder he is acclaimed for delivering “the Art of the Meal”.

David Burke Modern American Cuisine is open for dining Sunday through Thursday 5-10PM, Friday and Saturday 5PM-11PM. The phone number is (702) 414-7111. Reservations welcomed, but not required.