David Burke's Primehouse

User review:

Global rating average: 3.14393997192383 out of 5
3.14393997192383
3.14393997192383
3.14393997192383
3.14393997192383
3.14393997192383

616 N. Rush St., Chicago | Near North | 312-660-6000 | Visit Website

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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.

Hours	Cuisine
7 a.m.-9:00 p.m. Sunday-Thursday; 7 a.m.-9:30 p.m. Friday-Saturday. Closed between 3 p.m.-5:30 p.m. daily. Restaurant stays open a half hour later each evening for hotel guests only.	American Contemporary, Steaks
Price Range	Reservations
$$$$ ($26-$30)	Accepted
Alcohol	Meals Served
Full Bar	Breakfast, Weekend Brunch, Dinner, Lunch
Parking	Outdoor Seating
Street Parking Difficult, Valet	Yes, Sidewalk cafe for 16

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