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.
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