David Burke Orange Lawn
305 N Ridgewood Rd
South Orange, NJ 07079
Artisan cocktails can be enjoyed at David Burke Orange Lawn during a special Happy Hour featuring a price-conscious small and large bites bar menu Tuesday – Friday 4-7 p.m. on the patio.
Or, during dinner service under the protection of romantic canopies on the Garden Terrace. David Burke Orange Lawn was selected Best New Restaurant by NJ Monthly just before the pandemic struck. Outdoor dining is available at this time with future plans for inside dining at the state’s allowable 25% capacity.
At David Burke Orange Lawn cocktails are fundamental to the restaurant’s world-class dining experience. In fact, Burke placed the responsibility for developing his beverage program in the capable hands of Chris James, named New Jersey’s Best Mixologist, and whose recipes are featured in national publications including Forbes and New York Times. James joined the David Burke Hospitality Management team last fall as corporate mixologist.
His philosophy is a great cocktail program should complement rather than distract from a David Burke dining experience, adding yet another layer of flavor, taste, and an artistic flair of color and textures. Some examples of dishes on the bar menu available on the patio are locally sourced from Barnegat Oyster Collective, Sloop Point Oysters $2 a piece; Fried Calamari $8; DB Dry-Aged Burger $12; Heirloom Tomato Salad $10; and more.
For James it is also important for a Burke-style cocktail to embrace the restaurant’s vibe and location. “David Burke Orange Lawn is a classical spot with a modern flair so we try to embody that in our cocktails,” explained James.
The Gin Gin Mule ($14) is an excellent example. It is his interpretation of a classic Moscow Mule. The Gin Gin’s ingredients are Beefeater Gin, ginger, lime, mint and soda.
Another favorite among David Burke Orange Lawn’s regulars is James’s interpretation of the classic Tom Collins, the Chicha Collins ($13). James shared the recipe below.
“The Chicha has the Tom Collins’ DNA, but we use Pisco 100, a native spirit of Chili and Peru. We add a flavorful syrup, chicha morada, that we make ourselves from purple corn, lime, pineapple and green apple. We add another level of craftsmanship by dehydrating pineapple, which is served as a snack alongside the cocktail. The cocktails can be enjoyed either before or with dinner. Chef Burke’s dishes are super flavorful so we keep that in mind when developing cocktails,” said James.
The ultimate goal is creating an environment where guests can relax and enjoy one of New Jersey’s best dining experiences.
*The restaurant is open to the public with a $10 annual dining club enrollment fee. For more information, please call the restaurant.