Burke & Wills, the Upper West Side staple known for its modern American cuisine with Australian influences, announced new Executive Chef Ryan Turner. Originally from Portland, Turner learned his craft in LA as sous chef under locavore innovator Kyle Schutte at Vu Restaurant in Marina del Rey. He followed that up with stints as Executive Chef at West 4th and Jane in Santa Monica and City Tavern in Culver City, both new American gastropubs. Arriving in NYC in 2015, he landed a position as Executive Chef at hip West Village favorite, Café Cluny.

Turner’s arrival at Burke & Wills marks a renewed energy for the neighborhood favorite and a completely new dinner menu. Regulars will find the restaurant’s signature seasonal flavors, upgraded with a greater focus on locally sourced ingredients and artful plating.

Highlights of the new menu include roasted beets with whipped goat cheese, duck breast brined for 24 hours and wrapped in Napa cabbage with duck bone jus, sea scallops in green curry and parsley oil, and torn sponge cake with vanilla cream, shiso, and fennel pollen.

Chef Turner will soon be rolling out new brunch, bar snack and late night menus for Burke & Wills, followed by a revamped bar snack list for Manhattan Cricket Club, the speakeasy upstairs.

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