primehouse

David Burke’s Primehouse

616 North Rush St at Ontario
Chicago, IL 60611
312.660.6000

Sharing a valet and common area lounge bar with the James Hotel, David Burke’s Primehouse rests one block west, just shy of Michigan Avenue within the James building.

Steak enthusiasts will probably learn a thing or two about the dry-aging techniques and processes employed by David Burke at this contemporary rendition of the classic Chicago steakhouse. Dinner at Burke’s posh eatery, candle lit in the evenings, will be long sought after following a peak at the menu. Also serving breakfast, lunch, and even a pinnacle brunch on Saturday’s and Sunday’s, the Primehouse is definitely capable of providing a well rounded feast. Thus, leaving well rounded is a possibility.

For starters, the lobster bisque should be ingested intravenously as the taste buds might not be able to comprehend its nutmeg enhanced extravagance or the soups pairing with a fried foot long lobster spring roll. A handmade classic tableside caesar salad is prepared with finesse by a porter whom whisks together an individually crafted caesar dressing. One may ponder the addition of anchovy paste, but no one certainly questions the label of a store bought variety. A crab cake, although cylindrical, is also available, deep fried in a pretzel crust, with grape tomato, cucumber, kumquats, a poppy seed honey, and a righteous mango-mayonnaise for dipping. Long John Silver’s is literally blown out of the water if the chilled shellfish maison, shellfish castle--salmon tartare and a chilled calamari salad are among the exotics--or east-meets-west oyster sextet are chosen as an early course aphrodisiac.

The pride and joy of Primehouse are most certainly its red meats coming from the offspring of the 2,500 pound Kentucky bull undeniably known as Prime 207L, or simply Prime, whom Burke purchased for a lofty sum of $250,000. Hope he’s got Farmers Insurance.

Reserve cuts are available, having been aged anywhere from 28 to 75 days within the onsite Himalayan dry-aging Salt Room. The “south side” filet, only aged for a week or so, is a hit, established beyond all doubt. The waiter gladly goes as far in depth as necessary to describe the dry-aging process being sure to cross the t’s and dot every lower case j for those interested. Other meats are offered, however, steak is how this place became a cash cow. Typical steak additions include oscar, diane, and the French staple, au poivre. Sides range anywhere from chorizo whipped potatoes, to a subtle vegetable of the day.

If there happens to be a birthday celebration in the party, expect a “slice of prime” chocolate cake accompanied by “happy birthday” scribed, in old english, on the chilled ovular plate in a rich chocolate glaze by a pastry chef utilizing his acute dexterity -- that of an ancient Chinese calligrapher. Wine enthusiasts may gawk at an expansive 17 page wine list that even Jesus wouldn’t know what to do with.

A perfect wedding proposal atmosphere, save 3 months pay for the ring, and then some, to dine at Burke’s. (Entrées $21-$79)