The basics:

• David Burke revamps The Station Tavern, set to reopen April 18
• New tavern-style menu includes rotisserie chicken, $17 burgers, pork cutlet Cordon Bleu
• Features 20-seat bar, 12 beers on tap, cocktails, mocktails, boozy milkshakes
• Restaurant retains casual, family-friendly vibe with outdoor dining and live music

Award-winning celebrity chef David Burke is putting the finishing touches on his latest project in Bernardsville.

After Burke successfully transformed the restaurant at The Hampshire Cos.-owned Bernards Inn into a modern American steakhouse, the firm tapped him to revitalize another nearby historic property in its portfolio.

Slated to relaunch April 18 under Burke’s management, The Station Tavern will feature a new tavern-style menu and redesigned interior.

Located across the street from the town’s train station, the 44-year-old restaurant will remain open during the transition period, according to Burke’s team.

“What will not change is the restaurant’s casual tavern-style atmosphere wholesome, family friendly culture, outdoor dining on the expansive patio (energized with live music), the sports vibe at the bar and modest prices for the casual American fare,” they said in a press release.

The “smaller, easier-to-navigate” menu features items such as a $17 burger cooked in beef tallow; $17 rotisserie baby chicken; and a $24 crispy pork cutlet Cordon Bleu with mashed potatoes and broccoli.

Other highlights are Bavarian pretzels, steak frites, chicken parmesan, meatloaf with shrimp and rigatoni carbonara. Desserts will include soft-serve ice cream sundaes and a treat that Burke described as “some sort of state fair-like fried candy or cookie.”

What will not change is the restaurant’s casual tavern-style atmosphere wholesome, family friendly culture … and modest prices for the casual American fare.
– David Burke management team

The menu will have kid’s meals and “some healthful options,” as well as a “robust takeout and delivery program” to help simplify meals for busy local households, the group said.

Full steam ahead

The Station Tavern will feature a 20-seat centerpiece bar serving 12 beers on tap, along with signature cocktails, mocktails and boozy milkshakes. It’ll also offer a daily happy hour, Burke’s team said.

They also noted that there will be a rotisserie and carvery built into the bar – just near the now open-to-view kitchen.

Located in a 148-year-old building, the restaurant has occupied the ground floor since 1954. The structure was originally a private residence before being converted into the Claremont Hotel in 1878.

As for décor, Burke sought to expand upon the restaurant’s vintage railroad station lounge theme. That includes a framed page from a 1970 edition of The New York Times that featured a story about the Hazlet native’s father and career train motorman.

The revamp of The Station Tavern comes about two-and-a-half years after Burke launched Red Horse by David Burke at the Bernards Inn. His New Jersey restaurants also include Orchard Park in East Brunswick, Dixie Lee Bakery in Keansburg and Red Horse in Rumson.

Beyond New Jersey, Burke’s group of 10 restaurants includes establishments in New York and Florida, as well.

Through Burke previously had ventures in South Orange, Morristown, Sea Bright and Union Beach, he has trimmed his lineup in recent years as his business strategy as evolved, Nation’s Restaurant News recently reported.

Following the April 18 reveal, The Station Tavern will be open daily with an all-day menu from noon to 9 p.m. weekdays and noon to 9:30 p.m. on Friday and Saturday. Brunch specials will be added soon for weekends.