By dividing a meal into courses, gourmet restaurants prolong the joy of dining while preventing salads from rekindling grudge matches with entrees over whose fork is whose. Avoid silverware disputes altogether with this : for $79, you get a three-course prix fixe dinner for two at David Burke at Bloomingdale's (up to a $176.90 total value). The dinner includes the following:
- One bottle of chardonnay, cabernet sauvignon, or sangria (up to a $55 value)
- Two appetizers (up to a $24 value)
- Two main dishes (up to a $50 value)
- Two desserts (up to a $17.90 value)
- Two glasses of Guenoc port (a $30 value)
Chef David Burke, the foodsmith behind David Burke at Bloomingdale's, draws on his training at the Culinary Institute of America as he plates up a special prix fixe menu. Diners can toast the coming meal with a bottle of Rosenblum chardonnay or Louis Latour pinot noir, or perhaps with a 1-liter aquarium of sangria swimming with 15 fruity ingredients. Tomato soup or a leafy salad serves as the starter course, revving up appetite engines for mains such as seared Scottish salmon with veggies and tabouli or bacon-and-lobster mac 'n' cheese. Steak frites reminisce about days at the Sorbonne, and garden vegetables, ricotta, and fresh parmesan mingle in the penne pasta. Desserts such as red velvet bundt cake sweetly cleanse the palate, followed by two glasses of port that wave good night to dining couples from the starboard side of the table.
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