The Fox & Falcon by David Burke, the modern steakhouse located at 4905 Ashley Park Lane at Sharon Square in SouthPark, opened its doors on September 28.
The Fox & Falcon by David Burke signifies chef David Burke’s continued interest in expanding the presence of his restaurant management and consulting company, David Burke Hospitality Management (DBHM), in the region. Earlier this year, DBHM took over the operations of a 350-seat restaurant on Lake Norman, rebranding it Port City Club by David Burke. Chef David Burke has other restaurants on the way, including plans to open G.O.A.T. Pizza in Cornelius, N.C., later this year.
“I am thrilled to open another restaurant in the Charlotte region, especially in SouthPark. Charlotte’s vibrant culinary scene continues to impress me, and I’m excited to be part of this dynamic community,” said Burke in a statement.
Burke’s ties to Charlotte transcend his restaurants. In 2020, he partnered with JWU Charlotte to establish the Burke Fellows program, which provides paid internships for recent grads. Earlier this year, Burke received an honorary doctorate in business administration from Johnson & Wales University (JWU) for his outstanding achievements in the culinary world during a career that began in 1983 and is going stronger than ever.
Guests can expect an elevated modern steakhouse menu that reflects a continual reinvention of classic and new American cuisine and a carefully crafted cocktail menu. Offerings include prime cuts of beef, including a Tomahawk for two, as well as what Burke calls “ocean” steaks, a Halibut T-Bone and a Dover Sole steak and more. The menu also features some of Burke’s signature dishes, including Lobster Dumplings with tomato miso sauce and basil oil; DB Clothesline Bacon with black pepper maple glaze, pickles and lemon, Popovers and Tin Can Cake with chocolate sauce, heath bar crunch, caramel anglaise, vanilla gelato and whipped cream.
Menu highlights include:
- Lobster Dumplings – tomato miso sauce, basil oil, confit lemon ($20)
- Southern Fried Oysters – pimento cheese, pickled shallots ($22)
- Burrata Cheese & Burnt Orange Salad – beets, pistachio pesto, green beans, balsamic reduction ($20)
- Octopus & Chorizo Tacos – black olives, piquillo peppers, lemon ($17)
- Sea Scallop “Benedict” – country ham, potato pancakes, quail egg, truffle hollandaise ($20)
- 32 oz Tomahawk for Two ($145)
- 8 oz Wagyu Sirloin ($90)
- Prime Dry Aged 21 oz Ribeye ($69)
- Roast Duck Breast – duck sausage cornbread waffle, jus, cranberry & kumquat jam, red and yellow sweetie drop peppers ($39)
- Halibut T-Bone – ratatouille vinaigrette, artichoke puree, basil oil ($48)
The 4100-square-foot space features artwork and bold wallcoverings handpicked by Burke that complement the warm, neutral colors, brick columns and exposed wood trusses. The Fox & Falcon by David Burke will seat about 160, including the patio.
There are plans for an eight-seat chef’s table, Burger Night, Bar Bites menu and Live Music.
Chef Burke is supported by executive chef Mathew Turney and chef de cuisine Seth Wilson. General manager Alison Adkins leads the front-of-house team. DBHM is partnering on the restaurant with investors Matt McCusker, a partner in The Fox & Falcon in South Orange, New Jersey, and Robert Maynard, the restaurateur behind Won Life Brands and the Famous Toastery.
The Fox & Falcon by David Burke is open Sunday and Tuesday – Thursday for dinner service 4 – 9 p.m. and Friday and Saturday 4 – 10 p.m.
