The lobby restaurant of the swank new Archer Hotel on 38th Street is now a David Burke joint, with all the zaniness we've come to expect from the chef who gave the world the cheesecake lollipop tree. Burke himself is no longer the executive chef—that role's being played by the very capable Adin Langille—but Burke's effervescent spirit still permeates the menu, from the Candied Bacon that floats out on clothespins like edible laundry, to the Chocolate-Hazelnut Burke-n' Bag, an irresistible mousse confection shaped like a purse for a brief moment before it's demolished.
As you can see, the kitchen in the main dining room is open but doesn't dominate the space, which is awash in wood, lending it an upscale tavern vibe that's balanced by elegant high ceilings, skylights, a catwalk leading to a gorgeous wine display and a glowing wall of Himalayan salt bricks. These bricks make an appearance at your table if you order the "sticks on a salt brick," made with skewers of duck parts on a signature slab of pink Himalayan salt, or the standout Red Snapper ceviche, arrayed on a salt slab with bits of perfectly-paired grapefruit.
The restaurant's name, if you're curious, is derived from the Latin faber, meaning “artisan” and intentionally spelled with a “ck" as a nod to both the restaurant’s Garment District neighborhood and those Himalayan salt bricks. (Just copy and paste that explanation to whomever you're inviting to dinner, it'll save a lot of time.) In addition to the main dining area, there's also a lounge and the Bugatti Bar, which serves a limited menu of light bights and cocktails. And up on the 22nd floor there's a rooftop bar called Spyglass, which boasts nice views of Manhattan.
Below, Fabrick's dinner menu.
47 West 38th Street (between 5th & 6th Avenue); (212) 302-3838