David Burke makes his Florida debut in Lake Park with SeaHawk Prime
- Jake Nicholas
- 2 hours ago
- 3 min read
SeaHawk Prime has officially landed on the Intracoastal, with award-winning chef David Burke opening his first Florida restaurant at the new luxury residential tower Nautilus 220 and delivering one of the most anticipated waterfront dining debuts in northern Palm Beach County.
Set directly along the Intracoastal Waterway, SeaHawk Prime is a modern American steakhouse designed to match its marina-front setting. The restaurant builds on classic steakhouse foundations while leaning into Burke’s signature creativity—pairing prime cuts and pristine seafood with inventive techniques, unexpected presentations, and an energy that feels distinctly South Florida.
At the center of the menu are Burke’s celebrated pink Himalayan salt–aged steaks, a patented process that has become a defining element of his cooking. Highlights include a 40-day dry-aged ribeye, a 30-day dry-aged tomahawk for two, and large-format porterhouse selections, alongside seafood-driven plates such as Florida snapper, branzino, scallops, and lobster. Longtime favorites like DB’s OG Clothesline Bacon, lobster dumplings, and the OG Cake Pop Tree anchor the experience with the chef’s unmistakable sense of personality.
Beyond steaks, the menu balances land and sea with depth and flexibility. Sushi selections, composed pastas, classic sides with modern twists, and a robust wine and cocktail program give the kitchen range, while shareable starters, seafood platters, and a dry-aged beef burger make the space equally suited for social evenings on the water.
The 7,500-square-foot restaurant, designed by New York–based Lemay_id, seats up to 221 guests across indoor and outdoor areas. Interiors lean coastal without cliché, featuring a refined blue-green and beige palette, subtle nautical detailing, and a reclaimed vintage clinker boat as a focal point. A hybrid indoor-outdoor bar physically connects the dining room to the waterfront terrace, reinforcing SeaHawk Prime’s dock-and-dine appeal and making arrival by boat part of the experience.
That access is intentional. Complimentary valet parking is available, and boaters can take advantage of more than 200 feet of dockage directly on site—an increasingly rare amenity for full-scale waterfront restaurants in the Palm Beaches.
For Burke, the opening marks both a geographic expansion and a personal milestone. One of the most decorated chefs in America, he remains the only American to receive the Meilleurs Ouvriers de France Diplôme d’Honneur and holds more than a dozen culinary patents, including his signature salt-aging process. Over the course of his career, Burke has led more than 25 restaurants, appeared regularly on national television, and played a key role in shaping modern American steakhouse culture.
SeaHawk Prime is just the beginning of Burke’s vision for Nautilus 220. In early February, he will debut Birdie Dockside Bar & Grill next door—a golf-inspired, indoor-outdoor social dining concept featuring sports simulators, live entertainment, and a more casual menu designed to activate the property from day to night. Together, the two venues position Nautilus 220 as one of the Palm Beaches’ most dynamic new lifestyle destinations, equally suited for waterfront dinners, weekend brunches, private events, and dockside gatherings.
SeaHawk Prime is currently open for dinner Tuesday through Sunday from 4 p.m. to 10 p.m., with Sunday brunch launching January 18, 2026. Lunch service is expected to follow.
