Audio By Carbonatix
Besides its 34 sleek lanes, Strike Miami, which opened in the Dolphin Mall six years ago, touts a giant sports-themed restaurant. And now David Burke is ready to take charge of the cuisine. Burke is renowned in New York City as the chef/restauranteur behind his flagship David Burke Townhouse; Fishtail; and David Burke at Bloomingdale’s. His other ventures include Burke in the Box at McCarran Airport (Las Vegas), David Burke’s Primehouse (Chicago,), David Burke Fromagerie (NJ) and David Burke Prime (Foxwoods Casino, CT). And now his latest task: Bowling alley grub.
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Of course the plan is for the cuisine to be quite a bit more interesting than that.
Some Burke signatures we’re likely to see include Corn Flake fried
grapes with blue cheese slaw and black pepper grape jelly; and taco
trio with tuna tartar, spiced chicken salad and deviled egg & bacon
salad. Focusing on “progressive service techniques”, menu items will be
served in the venue’s restaurant as well as on the lanes. I hope they
hand out Wet-Naps, or Strike might soon be known as Sticky Fingers; the
holes in bowling balls don’t seem very easy to clean.
Strike is owned by Bowlmor the
nation’s oldest alley (1938) that in 1997 was revitalized by a young
entrepreneur named Tom Shannon. He turned Bowlmor into a hip, upscale
bowling emporium that within two years of opening was the highest grossing
bowling alley in the world. Shannon spread the concept to various
cities, and now seems intent on doing the same for upscale alley
cuisine.
Sounds good to us, although Strike is already a cool place to bowl even with just a couple of cold beers on hand.
