Bowlmor Goes Gourmet
Chef David Burke takes bowling alley cuisine to new heights at Bowlmor Lanes
November 04, 2010
From greasy to gourmet, celebrity chef David Burke is transforming bowling alley fare. The new innovative menu at Bowlmor Lanes in Bethesda features bites ranging from ethnic-inspired dishes to spins on American classics. We caught up with the culinary consultant to chat about his collaboration and what’s hot to nosh at the new Bowlmor.
CAPITOL FILE: When it comes to eating at a bowling alley, most people expect junk food.
DAVID BURKE: Exactly! That’s what it’s always been—just food from the freezer to the fryer to the paper plate. I’ve partnered with Bowlmor Lanes to help build a kitchen stamp for all their locations. We want to put bowling alley food on the map that’s healthy and organized.
What should we try?
Sliders, pork dumplings, gourmet pizza and calzones, pita chips and hummus dip, and any type of food you can put on a stick.
Your favorite menu item?
The corn flake-fried grapes with bleu cheese for dipping.
When was the last time you bowled?
Since taking on this project, I’ve gone twice. The first score I got a 70, the second, I got an 85. I’ll be happy if I get up to 120.
Any tunes you like to hear while going for a strike?
“Sweet Home Alabama,” or anything by the Rolling Stones.
Bowlmor Lanes Bethesda, 5353 Westbard Ave. Bethesda, 301-652-0955
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