At the foot of Lake Shore Drive in Lake Park, where the Intracoastal Waterway widens beside a pair of new glass-and-concrete towers, a steakhouse has taken over the ground floor and pointed every table toward the water. SeaHawk Prime by David Burke opened in January 2026 inside Nautilus 220, a $300 million residential complex, and it marks something the chef had never done in a career spanning more than 25 restaurants: open one in Florida. A 34-ounce tomahawk swings from a chain here, bacon hangs from a clothesline, and the bread basket comes with a fish-shaped cornbread muffin.
The Chef Who Likes to Play with His Food
David Burke is a two-time James Beard Award nominee, a familiar face from Top Chef, Beat Bobby Flay, and The Rachael Ray Show, and the name behind the Smith & Wollensky steakhouses in South Florida. He got his start in his twenties at New York's River Cafe and spent the decades after helping define modern American steakhouse cooking. Critics long ago tagged him the "culinary prankster" for the theatrics he brings to the plate.
"I like to play with my food," Burke said. "I get all these ideas. It's how I like to cook. Traditional, but with my own twist. I'm always thinking."
A Room Built Around the Water
The 7,500-square-foot, 221-seat dining room sits at the foot of Silver Beach Road off U.S. 1, with two-story, floor-to-ceiling windows that sweep over the palm-lined Lake Park Marina. A 44-seat bar opens through garage-style doors so the indoor room and the patio breathe as one, and a wooden skiff named "Silver Beach" hangs by ropes from the ceiling — a nod to the strand that once ran along the property, back when the town was called Kelsey City. Light sand-and-driftwood finishes and ocean-blue server uniforms keep the whole room coastal without drifting into cliché.
Salt, and What It Does to a Steak
The house signature is Burke's patented Himalayan salt dry-aging. Every cut is aged in pink Himalayan salt, which Burke says tenderizes the meat, discourages bad bacteria, and concentrates flavor for a deeper umami. He's building a salt-wall-lined aging room on site. It's the difference between a steak that's simply good and one that tastes like it was worth the drive.
The Menu: Surf, Turf, and Theater
The menu runs from a $15 bread basket to a $168 tomahawk for two, with Burke's trademark touches scattered throughout:
DB's OG Clothesline Bacon — thick-cut strips coated in spices and maple syrup, clipped to a wire, cooked, then torched to a flame at the table. Burke invented it, and it now appears on menus across the country.
The Swing Tomahawk — a 34-ounce dry-aged tomahawk for two, hung from a chain on a rolling cart and carved tableside.
Lobster dumplings — chopped lobster, chorizo, and tomato miso, with the tail left as a "handle" to lift it off the plate popsicle-style.
Crabcake "raft" — crab cakes lashed to a raft of pretzel sticks, set on tomato jam with chipotle aioli.
Seafood that holds its own — Florida snapper over tomato-olive couscous with a tikka masala sauce, and scallops with shrimp risotto and a watercress-pumpkin seed pesto.
Sides worth ordering twice — hipster fries tossed with Peppadew peppers and bacon, and creamed spinach finished with a crunchy cornflake topping.
Dessert, on purpose — cake pops (a Burke invention) mounted on a metal tree under a canopy of cotton candy, a smoked apple tart that arrives under a dome of cinnamon smoke, and the "Tiny Dancer" chocolate cake.
The Sister Bar Next Door
Connected to SeaHawk Prime by the terrace is Birdie Dockside Bar & Grill, a modern sports bar that opened this spring with pop-ups, live music, and special events a few nights a week. On a Sunday it's the low-commitment version of the same address: a game on the screens, a cold drink, and the same marina out the window.
Plan Your Visit
Location: 220 Lake Shore Dr #101, Lake Park, FL 33403 (inside Nautilus 220)
Hours: Lunch Tuesday–Friday 12–3 p.m.; brunch Saturday–Sunday 11 a.m.–2:30 p.m.; dinner Sunday–Thursday 4–9:30 p.m., Friday–Saturday 4–10 p.m.
Phone: 561-217-7463
Instagram: @seahawkprimebydb | seahawkprimebydb.com
Pro tip: Book a table around sunset — the marina view is the point of the room, and the open-air bar fills first. Valet parking is complimentary, and reservations are wise on weekends (the OpenTable page sits at 4.3 stars from nearly 400 reviews).
A First That Was Worth the Wait
SeaHawk Prime arrived the long way — an 18-month construction delay and a false start that forced a December debut under tents before the towers got their occupancy permit. Burke shrugged it off: "We didn't have our liquor license, either. But in this business, you just pivot." Now the room he waited for is open, and on September 29 it hosts a nine-course omakase dinner led by Chef Pedro Avila and featuring Chef Kris Lim — one more sign the kitchen is just getting warmed up.
"Seahawk Prime is an expression of how I like to cook," Burke said, "rooted in classic steakhouse traditions, but pushed forward through inventive techniques and bold flavor."
Ready to go? Order the clothesline bacon, split the tomahawk, and save room for a cake pop. #LakePark #PalmBeachCounty #Steakhouse #NorthCaribbeanVibes
