Question: Who the hell is David Burke and why should you care? Well, technically, that's two questions. But you really only need one answer: He's the former vice president of culinary development for Smith & Wollensky Restaurant Group, and chef-proprietor of davidburke & donatella and David Burke at Bloomingdale's in NYC. This outpost inside River North's swanky James Chicago boutique hotel offers its own dry-aged steaks (made its own hand-selected, free-range cattle) on-premise in its own salt cave (a temperature and humidity controlled room fitted with salt tiles). Appetizers include some of Burke's notable dishes like the spicy "angry lobster," plus luxe choices like a Kobe beef sashimi. Meaty items include a lamb porterhouse and a "South Side" filet mignon. His popular "cheesecake lollipops" are a dessert highlight.