Chef David Burke has opened his latest culinary concept, Orchard Park, as the latest F&B option at the Château Grand Hotel in East Brunswick, New Jersey. The French-American bistro draws upon its cuisine in a design by architecture firm Lemay + Escobar that echoes both the French countryside and the dining rooms of nearby New York.
An urban midcentury modern aesthetic characterizes Orchard Park, which is anchored by an open kitchen and a large rectangular bar. Burke’s signature illuminated pink Himalayan salt brick wall serves as the backdrop for the main dining room, where small round tables topped with black marble accent booth seating, and additional white marble-topped tables finished were added for contrast. Upholstered seating in navy, seafoam, and hazelnut hues is installed atop walnut and mosaic tiled floors as well.
At the heart of the interior, a marble column descends from the metal-framed charcoal ceiling, acting as a partition in the dining room while simultaneously the envelope of the wine cellar. A chef’s table, 30-seat wine room, and elegant outdoor terrace are also featured.
“My goal was to design an American brasserie with a European feel,” says Lemay + Escobar cofounder Andres Escobar. “David and I wanted people to feel welcome and comfortable like in France, whether you are wearing jeans or you are dressed up.”
