Fast food with a pedigree

The latest point of pride for star chefs has more to do with French fries than foie gras.

In December, David Burke, of New York’s davidburke & donatella, launched Burke in the Box in the flagship Bloomingdale’s (1000 Third Ave., 212/705-3800). A Kobe beef hot dog ($14) pairs well with fries topped with Asiago cheese and truffle oil ($4.50).

Burke doesn’t like to call it fast food—“I think of it as fast casual”—and, to add to the distinction, diners who eat in are served on real china.

Thomas Keller, the chef at two of the country’s best-reviewed restaurants (French Laundry in Napa Valley and Per Se in New York), is expanding the reach of Bouchon Bakery, his Yountville, California-based boulangerie.

In March, a New York outpost opened one floor below Per Se, in the Time Warner Center (10 Columbus Cir., 212/823-9366). Next month, a third location makes its debut in the Venetian in Las Vegas. The menu now features more substantial fare, including a delicious Niçoise salad sandwich ($13.25).