ABOUT SEAHAWK PRIME BY DAVID BURKE
SeaHawk Prime by David Burke is poised to redefine waterfront dining in South Florida. Opening fall 2025 inside Nautilus 220, a luxury residential tower overlooking the Intracoastal Waterway, SeaHawk Prime marks award-winning Chef David Burke’s first Florida venture. Blending his boundary-pushing American cuisine with a marina-front setting, Seahawk Prime delivers a culinary experience as elevated as its surroundings.
The menu at SeaHawk Prime centers around David Burke’s signature, patented salt-aged steaks, reinforcing its identity as a modern American steakhouse. Guests will also find iconic favorites, lobster dumplings, clothesline bacon, and the playful cheesecake lollipop tree, along with fresh Florida seafood, seasonal ingredients, and a selection of sushi featuring nigiri, sashimi, and inventive rolls. The beverage program rounds out the experience with imaginative craft cocktails and an extensive wine list curated for pairing.
Designed by interior design firm Lemay ID, SeaHawk Prime balances modern coastal elegance with theatrical flair, just like Burke’s food. At approximately 7,500 square feet of space, the restaurant features a dramatic reclaimed vintage clinker boat, clean lines, sculptural textures, and sophisticated nautical accents. Indoor dining is airy and refined, while the outdoor terrace offers vibrant open-air seating just steps from the marina, encouraging a dock-and-dine lifestyle. The indoor and outdoor spaces come together in a hybrid open-air bar that sits halfway in the dining room and half on the terrace, creating a seamless connection between the tranquil harbor and the lively eatery.
SeaHawk Prime represents a major milestone for one of America’s most acclaimed chefs. Seamlessly integrated into one of South Florida’s premier residential communities, it offers destination dining in a setting that brings together playfulness, precision, and the relaxed sophistication of life on the water.
SeaHawk Prime is located within the waterfront development Nautilus 220 at 220 Lake Shore Drive in Lake Park. Hours of operation will include lunch Monday through Saturday from 11 a.m. to 3 p.m., midday service daily from 3 p.m. to 4 p.m., dinner seven nights a week from 4 p.m. to 10 p.m., and a lively Sunday brunch from 11 a.m. to 3 p.m. Complimentary valet parking is available, and guests arriving by boat may take advantage of over 200 feet of dockage. All major credit cards are accepted. For reservations, call 561-21-PRIME(7-7463) or visit www.SeaHawkPrimebyDB.com.
Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine
with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is: a restaurateur; artist; philanthropist; businessperson; author; educator; art collector; puppeteer; minister; doctor of business administration, honoris causa; and beekeeper. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs, and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 18 restaurants, a historic event venue and a bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine.
Known for his industry insight, culinary accomplishments, business acumen and candid observations, Burke is often a leading contributor to major news sources, such as ABC TV, Forbes, Fox TV, Bloomberg and more. He is also frequently called upon to play the role of event honoree, speaker, and judge.
In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world.
At just 26, Burke’s kitchen mastery won him the executive chef position of New York City’s legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan’s Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard’s Who’s Who of Food and Beverage in America. Burke has been nominated twice for James Beard’s Best Chef and became a familiar face on the popular TV show “Top Chef.“
After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand and, having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country. It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef.
In the early 1990’s, Burke founded DB Global and later, in 2015, DBHM to further expand his footprint and to showcase what had become the culinary, decorative and operational hallmark of the David Burke brand.
The early 2020 advent of the Covid19 pandemic threatened that expansion; however, Burke continued to push forward. He created the #FeedtheHeroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities.
Sheer boredom during the months-long lockdown spurred his hugely popular and hilarious cooking demos “LeftobyDB” with Lefto, a puppet bearing an uncanny resemblance to Burke with unruly gray hair, large-framed glasses, and chef’s coat. In addition, Burke launched a virtual online cooking demo program, and employee incentive initiatives tailor made for Fortune 500 companies like Verizon.
And rather than retrenching he opened eight new Burke-branded restaurants in NC, Saudi Arabia, and his home state of New Jersey, where he now has seven restaurant operations and a bakery. Burke’s April 2022 purchase of 89 year old Dixie Lee Bakery saved it from closure.
In NJ, he also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year- one a culinary arts major, the other majoring in hospitality management.
With the pandemic in the rear view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke and establishing Red Horse by David Burke as a burgeoning steakhouse brand. To those ends, Dixie Lee’s products will soon be sold on Amazon, South Lawn, etc. The second Red Horse debuted in White Plains, NY. Other properties include Sea Hawk Prime in FL (upcoming), Park Ave Kitchen and David Burke Tavern in Manhattan, NY. Along with Chef Burke’s establishments, he is also the culinary director of several locations in NY, RI, NJ and NC.