American creativity meets european elegance

Orchard Park is chef David Burke’s new brasserie in East Brunswick, New Jersey. The restaurant is located on the ground floor of the Château Grand Hotel, within the Park Château Estate and Gardens wedding and events venue, a vast, green 6-ha spread between Manhattan and Philadelphia. Inspired by the culinary experiences of New York City, Orchard Park combines the elegance of a French country home with the eclecticism of modern cuisine to create a truly unique approach that perfectly interprets the American chef’s flair and creative talent.

The facility features an open kitchen overlooking a spacious dining room, enabling guests to watch gourmet dishes being prepared, along with a long bar and a dedicated wine cellar. Occupying some 530 sq. m, Orchard Park offers seating for 170 diners, with an additional 70 covers on an outdoor summer terrace. New York practice Lemay+Escobar’s interior design embraces even the tiniest details, as is evident from the custom finishes and furniture solutions. The hybrid style blends European and American sensibilities, leveraging evocative urban and rural elements to create a timeless, comfortable space.

The flooring alternates walnut parquet with mosaic tiles in a geometric pattern emphasized by contrasting light and dark colors. The ceiling features an anthracite metal frame, while multiple mirrors on the walls and columns expand the room’s feeling of spaciousness. The two-tone color scheme is reprised on the external walls, where darker tiles outline the contours of the windows and doors. Moving on to the furnishings, circular black marble-topped coffee tables and square white marble-topped tables are juxtaposed with more rustic tables in untreated wood. Wooden-framed benches with hazelnut leather upholstery sit beneath the windows, in combination with green and blue velvet armchairs. Ample windows invite natural light into the restaurant and offer expansive views onto the surrounding landscape. Artificial lighting is provided by elegant chandeliers, wall sconces made out of transparent spheres, and a light wall at the rear of the room built from Himalayan pink salt bricks, an ingredient that, famously, chef David Burke uses in his meat dishes. Behind this glass wall, a separated-off area has built-in glass cabinets for wine bottle storage, creating a space that can accommodate some 20 people for an intimate party or a business lunch.

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