David Burke Group named Chef Franey to Executive Chef of David Burke fabrick located on the ground floor of Archer Hotel in New York City. Chef Franey brings over 12 years of culinary experience to fabrick where he will lead all aspects of the culinary program including the hotel’s in-room dining program and the menu at Spyglass Rooftop Bar.   

Before working under his predecessor at fabrick, Chef Franey elevated the culinary program at Williamsburg’s movie theater and restaurant concept, Nitehawk Cinema with a series of playfully themed tasting menus. After graduating from the French Culinary Institute of New York, Chef Franey began his career at Petit Louis Bistro in Baltimore before joining Kimpton Hotel and Restaurant Group. Franey returned to New York City to open Tavern 29 in 2011.

At fabrick, Chef Franey introduces new spring menus with dishes ranging from lite snacks to full entrees that give a not-so-subtle nod to New York City’s distinct neighborhoods and flavor profiles. To gain inspiration for the new direction at fabrick, Franey visited local neighborhood haunts throughout Manhattan. The menu now mimics the melting pot vibe of the Garment District. “This is a neighborhood in transition,” says Franey. “It is important to me that we pay homage to the city, and the diversity found in the Garment District, without losing site of the signature, playful style that the David Burke Group is known for.”

New items include The Hamptons Hawaiian Flatbread with Long Island duck bacon, pickled pineapple, pomodoro, mozzarella, and Mike’s Hot Honey; K-Town BBQ Verlasso Salmon with a spicy barbecue glaze, shiitake and bok choy stir fry; and a Lobster Bisque Soup Dumpling with lobster and shrimp mousse in a tarragon lemon emulsion. Diners will also have the option of returning to old favorites like the General Chang’s Cauliflower, fabrick’s Club Burger, and the SaltBrick Prime NY Strip from the David Burke Group’s patented dry-aging room.   

Under the direction of Executive Pastry Chef Zac Young, diners can end their meals on a sweet note with new desserts such as the Rainbow Sherbet Mousse made from passion fruit, lime and blood orange mousse served in a waffle cone, which is also available in a gluten free version; Frozen S’mores Napoleon made with graham cracker angel food cake, chocolate semifreddo, and coffee marshmallows; and Empire Tallcake, Chef Young’s interpretation of the summer classic strawberry shortcake made from a buttermilk cake, white chocolate whipped cream, strawberry ice cream, and a strawberry-prosecco jam, “because strawberries need bubbles.”

In addition to the main restaurant, guests can also enjoy a meal, bites, or a new seasonal cocktail on fabrick’s street-front patio. New cocktails this season include Namaste at the Bar made with Bootlegger vodka, lemon, Chambord, and lavender bitters; The Importance of Being Ernest made with Bacardi Superior rum, Cherry Heering, grapefruit juice, lime, and ginger bitters; and a twist on the classic Pimm’s Cup, British Invasion with Earl Grey-infused Botanist gin, Pimm’s, mint and cucumber.

Those who prefer to take in the views from above can head 22 stories up to the Spyglass Rooftop Bar for breathtaking views of Manhattan with the Empire State Building front and center. New specialty cocktails include Watermelon Mule, a seasonal take on the classic made with Bootlegger vodka, fresh watermelon, ginger beer and lime; In Good Fashion made with Flor de Cana 12 year, Angostura bitters, orange bitters and flamed orange peel; and Archer’s Elixir made with Bombay Sapphire East Gin, Earl Grey, Campari, lemon and St. Germain.

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