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BLT Prime by David Burke is a contemporary steakhouse, opening in Washington D.C. this fall, that showcases classic steakhouse fare with inspiring ingredients, creative whimsy, and modern accents. Helmed by celebrated chef David Burke, the menu, organized by category, offers an impressive selection of the highest-quality dry-aged steaks complemented by savory sides.
Guests will start their meal with BLT’s signature warm popovers before indulging in menu items including a 16oz Dry-Aged New York Strip Steak or the new Tomahawk with Red Coat Prawns for Two. In addition to steak, the BLT Prime by David Burke menu will offer a variety of fresh and notable seafood dishes, from our classic Tuna Tartare, to an impressive raw bar assortment and new items including Grilled Lobster or Pastrami Salmon Carpaccio.
In addition to the award-winning menu offering steaks, seafood, salads and more, guests will be able to enjoy the weekly-changing specials, highlighting seasonal ingredients, local vendors and unique preparations as part of BLT Prime’s dedication to maintaining strong relationships with local purveyors in an effort to preserve both flavor and the environment. The menu will perfectly pair with a craft cocktail or a selection from our world-class wine list that features both Old and New World Wines.
BLT Prime by David Burke is located in the Trump International Hotel in the heart of Washington D.C. offering breakfast, lunch, dinner and weekend brunch. BLT Prime currently has two additional locations, the flagship in New York City’s Gramercy neighborhood that opened in 2005, and a second location that opened in the Trump National Doral in Miami, Florida in 2014 as part of the property’s notable renovation.
In 2017, the American Academy of Hospitality Sciences awarded BLT Prime by David Burke with their prestigious Five Star Diamond Award.
A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts. From receiving the coveted Meilleurs Ouvriers de France Diplome d’Honneur during his time in France, to being inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation in May 2009, David Burke is continuously recognized as one of the leaders in the restaurant industry.
Burke has received critical-acclaim from both local and national press, in addition to creating a strong television presence – most notably including appearances on the second and fifth seasons of Bravo’s “Top Chef Masters.”
In 2011, Burke received the ultimate honor presented to inventors: a United States patent. Awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke’s steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.
Burke has solidified a culinary reputation of parallels, an impressive base in French technique, paired with experimenting with interesting ingredients and innovative cooking techniques.
In Fall 2015, David Burke joined ESquared Hospitality to work as a culinary consultant on existing ESquared properties and to forge ahead with new and innovative concepts to grow the hospitality group into 2016. In September 2016, David Burke and ESquared Hospitality opened BLT Prime by David Burke in the Trump International Hotel in Washington D.C. This fall, they will collaborate to open Tavern62 by David Burke, a modern American tavern, in New York City’s Upper East Side.