Trendspotting: Fast Food With a Pedigree
Arthur Frommer's Budget Travel, June, 2006
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The latest point of pride for star chefs has more to do with French fries than foie gras. In December, David Burke, of New York's Davidburke & donatella, launched Burke in the Box in the flagship Bloomingdale's (1000 Third Ave., 212/705-3800). A Kobe beef hot dog ($14) pairs well with fries topped with Asiago cheese and truffle oil ($4.50). Burke doesn't like to call it fast food-"I think of it as fast casual"-and, to add to the distinction, diners who eat in are served on real china.
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Thomas Keller, the chef at two of the country's best-reviewed restaurants (French Laundry in Napa Valley and Per Se in New York), is expanding the reach of Bouchon Bakery, his Yountville, Calif.-based boulangerie. In March, a New York outpost opened one floor below Per Se, in the Time Warner Center (10 Columbus Cir., 212/823-9366). Next month, ...
