Chef David Burke’s culinary journey began in the kitchens of suburban New Jersey, where a teenage restaurant job ignited what would become a prolific career. Since then, Burke has opened and operated more than 25 restaurants across the Northeast and beyond (including ventures as far afield as Saudi Arabia). A two-time James Beard Award nominee and a familiar face on Top Chef, Beat Bobby Flay, and The Rachael Ray Show, Burke now brings his signature style to South Florida with Seahawk Prime, the marquee restaurant at the newly constructed waterfront condominium Nautilus 220 in Lake Park.
“Seahawk Prime is an expression of how I like to cook—rooted in classic steak house traditions, but pushed forward through inventive techniques and bold flavor,” Burke says. That ethos is evident throughout the menu, particularly in his patented Himalayan salt dry-aging process for beef—a hallmark of Burke’s modern steak house identity and a centerpiece at his new spot.
If you’re celebrating—and documenting the experience along the way—iconic, Insta-worthy dishes abound. DB’s OG Clothesline Bacon is a must, as is the large-format 34-ounce, 30-day dry-aged “Swing” Tomahawk for two. Dessert leans playful with the OG Cake Pop Tree, a whimsical finale that invites sharing.
But on a quieter night, the Breadbasket is the place to begin: a generous, thoughtful assortment of popovers, taiyaki-style cornbread, and cheesy flatbreads that elevates bread service well beyond an afterthought.
Seafood shines just as brightly as the steaks. The Sea Scallops and Shrimp Risotto—laced with sundried tomato and a watercress-pumpkin seed pesto—offers a comforting yet layered balance of briny and earthy flavors. Florida Snapper arrives atop tomato-olive couscous with spinach and a subtle tikka masala sauce, a globally inspired touch that feels confident rather than forced. Even the “plain-Jane” cuts, like the impeccably cooked 8-ounce filet, hold their own against any top-tier steak house standard…