It’s official: Chef David Burke to take over operations at Port City Club

David Burke

March 31. The owner of Port City Club and David Burke Hospitality Management, the restaurant management and consulting company, officially announced a multi-year agreement for internationally acclaimed chef David Burke to take over the operations of Port City Club.

The 13,500-square-foot, 350-seat restaurant on Lake Norman, will be rebranding as Port City Club by David Burke. Restaurateur Nick Lyssikatos, who also operates Brickhouse in Davidson, is the owner.

It will be third in the Charlotte market. In 2020, Burke opened Red Salt by David Burke and Cloud Bar by David Burke inside Le Méridien in uptown Charlotte.

Burke has also announced plans to open a GOAT Pizza in Cornelius, with groundbreaking in July.

Nick Lyssikatos

“Nick and I immediately hit it off and agree that my contemporary, whimsical style is the perfect complement to what he has built at Port City Club,” Burke said.

“We are committed to maintaining what so many people love about Port City Club while enhancing the experience and throwing in a few surprises,” Burke said in a news release.

“This Jersey Boy’s love for North Carolina continues to grow and I couldn’t be more excited to be in the Lake Norman area,” he said. “I have family here, and between that and my association with Johnson & Wales University’s Culinary Arts Program, expansion in Charlotte is an organic next step.”

Menu and more

Lobster dumplings

The menu has already incorporated some of Burke’s touches, including Lobster Dumplings with tomato miso sauce and basil oil; and black pepper maple glazed Clothesline Bacon. For those craving something sweet, the dessert menu will feature a treat that Burke is credited with creating – the cake pop.

The changes will extend beyond the menu and include an interior design refresh, the addition of a dockside “Grab ‘N Go” area for expedited quick snacks, and the outdoor patio’s renovation.

The changes will expand the venue’s ability to host private events, ranging from intimate dinners to large receptions, the release said.

When to go

Lunch is served Friday through Sunday from 11:30 am, and dinner is served  4 to 10 pm Wednesday through Saturday and 4 to 9 pm Sunday; brunch service to be offered in the coming months.

Beginning May 2, dinner service will expand to include Tuesdays from 4 to 10 pm.

About David Burke

The driving force of his eponymous hospitality management company, David Burke is in addition to being an internationally honored chef — a restaurateur, artist, philanthropist, businessman, author, educator, collector and puppeteer.

His signature whimsical, boundlessly creative approach to contemporary American cuisine has made him an icon on the world’s culinary landscape. Currently, Burke and his management team operate or orchestrate the culinary component of over a dozen restaurants, a historic event venue and a bakery, which is both commercial and retail.

They also oversee a growing roster of David Burke branded products including cookware, bakeware, steak sauce, cutlery and wine.



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