What is the next thing to repeat the success of casinos in creating entertainment venues that can afford celebrity chef restaurants?

Cruise ships? Sports Stadiums? Golf Courses?

Try bowling alleys.

David Burke has landed a job as Culinary Director of Bowlmor Lanes, the 1980 sleazy but hip New York bowling alley that was bought by Tom Shannon and expanded to some seven outlets across the country.

David’s first job is to design the menus for the new Bowlmor Lanes opening in Times Square on December 1. It is a mammoth 90,000 sq.ft. 50-lane entertainment hub. He has created menus for a stand-alone restaurant, The Stadium Grill, lane-side dining, take out and private events. According to the press release:

“As we continue to be a leader in the upscale bowling industry, partnering with David was key to keeping Bowlmor’s brand fresh and exciting, ” said Brett I. Parker, Vice Chairman and CFO of Strike Holdings, LLC. “David’s creativity and passion meshes well with our vision to create a unique, upscale environment for our customers in Times Square.”

Bowlmor Times Square is a Las Vegas casino minus the gambling. It has two nightclubs, an event ballroom, and seven New York City=themed bowling areas like China Town, Art Deco, and Prohibition.

So, just as casinos brought in name brand chefs, so has Bowlmor.

For David Burke, it’s a chance to exercise his great sense of fun with the lane-side menu. The small plates include fanciful twists like Corn Flake Fried Grapes, Poppy Seed Popcorn Shrimp, and Big Can O’Nachos. There are also Styx (Coco Chili Chicken, Citrus Tempura Shrimp, and Korean Sirloin), burgers and pizza.

Sounds like a strike.

Documents:
Bowlmor Menu (PDF)

Photo Gallery:

David Burke creations for Bowlmor:

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