The first chef to own his own bull, Chef David Burke's commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke's Primehouse. The restaurant dry-ages its meats in a Himalayan salt-tiled aging room on premise. The result is perfectly marble-ized, tender beef… with a rich depth of flavor. Tours of this unique facility can be arranged upon reservation.
#1 Steakhouse in Chicago – Chicago magazine
Best Burger in the U.S. – Food & Wine
Top 10 Burger in Chicago – Chicago Magazine
"This is the closest a burger gets to tasting like a great steak."
– Crain's Chicago Business