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  • David Burke's Primehouse in the James Hotel

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David Burke's Primehouse in the James Hotel
David Burke's Primehouse in the James Hotel

David Burke's Primehouse in the James Hotel Details

  • Dining Style: Fine Dining
  • Website: http://www.davidburkesprimehouse.com
  • Phone: (312) 660-6000
  • Hours of Operation: Breakfast:
    Daily, 7:00AM - 11:00AM

    Lunch:
    Monday - Friday: 11:00AM - 3:00PM

    Dinner:
    Sunday - Thursday: 5:30PM - 9:30PM

    Friday & Saturday: 5:30PM - 10:00PM

    Saturday and Sunday Brunch
    11:00AM - 3:00PM
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Steakhouse, Contemporary American
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Farm to Table, Full Bar, Happy Hour, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Special Events & Promotions: An intimate new destination for special gatherings, Burke’s Dining Room is a noteworthy addition to David Burke’s Primehouse. Conceived as a modern interpretation of the classic “chef’s table” meant for private dining, it serves to complement Chef Burke’s progressive, whimsical fare.

    A sophisticated setting within the acclaimed steakhouse, Burke’s Dining Room seats up to 20 guests and features a striking, temperature-controlled wall of wine, contemporary furnishings and artwork. Its menu is ever changing and revolves around seasonal ingredients, with a Primehouse chef personally presiding over the preparation of each event.

Getting there

  • Cross Street: Ontario Street
  • Public Transit: Red Line- State and Grand
  • Parking: Valet
  • Parking Details: Valet Parking is available
A word from David Burke's Primehouse in the James Hotel
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
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Diner Reviews
  • "Very good place. Great service and ambience. Steak was great but I would still rate Gibsons bone in ribeye slightly better. Was a little high with the tab as well. I would still rate it top 5 in Chicago that I've been to."
    Dined on 7/28/2014
  • "We went here for brunch and ordered a number of appetizers, which four of us shared. Each item was absolutely delicious. We were so impressed with the food that we made reservations for dinner that same evening. The steak was incredible. So tender and cooked to perfection. The service was equally impressive. I would absolutely recommend and will return anytime I am in Chicago."
    Dined on 7/27/2014
  • "I highly recommend this restaurant. The service was outstanding and the food...excellent. If I am ever back in Chicago...this will certainly be on my list of places to dine!"
    Dined on 7/26/2014
  • "We couldn't have been catered to better. Well attended to, but never harassed or over serviced. The menu is not expansive, but is more unique than a regular steakhouse and hits just what is needed. Great atmosphere!"
    Dined on 7/23/2014
  • "Service was excellent. However, my 40 day aged ribeye, was grisly. I was surprised considering the price. My buddy had seared tuna. I had a bit, and it was good, but I believe the tuna at Outback Steakhouse was better. Overall good experience, but for the price I was disappointed."
    Dined on 7/22/2014
  • "As an older native Chicago resident I have sampled thousands of steaks in restaurants. I even recall a restaurant in the theatre district that allowed sidewalk viewing of their aging meat in the cooler. The dry-cure was what brought me to this restaurant. The steak was so good that I was craving another the very next day. I requested a tour of the drying room. The management was very accommodating in showing us the process and the salt block wall comprised of Himalayan salt blocks. Great experience!"
    Dined on 7/22/2014
  • "Chicago magazine gave Primehouse #1 steakhouse in Chicago? Seats were too close and it was loud and busy. Everything was OK even the steak. Not worth the prices we paid."
    Dined on 7/19/2014
  • "Food was good but kind of disappointing for the price. Service was terrible, rude and very inattentive. Skip this place and go to Gibsons instead. Much much better steak and they actually treat you with some respect."
    Dined on 7/17/2014
  • "Dining with friends to celebrate engagement, everything was perfect until I was charged $32 for valeting my vehicle. I won't go back unless I am walking or taking a cab."
    Dined on 7/17/2014
  • "The restaurant was buzzing with energy as always. Nathan who took care of us provided fantastic service and the food was sublime. I highly recommend Primehouse to anyone that enjoys a great dining experience."
    Dined on 7/16/2014
  • "We went for late brunch, they were out of a lot. The steaks were average not seasoned, the sides were ok . Mojito and Bellinis very good. The wait staff very nice."
    Dined on 7/13/2014
  • "Everything was top notch except for the Kobe beef corn dogs. They tasted like the Vienna sausages that you get in a can for 79 cents at the grocer. I felt completely ripped off by it and there was no point of using Kobe beef except as a selling point, assuming it was used in the final product at all. It has made me wary of the rest of the appetizers on the menu. That being said I would recommend trying the 75 day aged steak, it was a very unique steak and one of the best I've had in my life. I even ate the marbling by itself, it was that good."
    Dined on 7/13/2014
  • "The 40 day dry-ages rib eye steak was the best steak I've ever had, without a doubt. Great service, delicious food - would recommend to anyone"
    Dined on 7/12/2014
  • "The drinks were great and the food was delicious. The only complaint was that my boyfriend's steak was undercooked. He wanted medium and got medium rare. The flavor of the steak was amazing though! And they made up for it by giving him a free drink. I would also recommend the lamb. The side dishes were appropriate sized and two were enough for two people. The dessert however I don't think was worth it. We got the creme brûlée."
    Dined on 7/12/2014
  • "I came here to try an aged ribeye. I got the 55-day ribeye, my date got the 40-day.I was able to try both. Compared to non-aged prime beef the flavor was noticeably different. The 55 day ribeye was more intense. I loved the taste. For steak connoisseurs, eating one of these steaks is a must. I wasn't impressed by either of the appetizers we tried (dumplings/maple glazed bacon). The sides were good, not great. Atmosphere was a bit noisy and cramped. I feel this is what you expect for similar restaurants in downtown Chicago. I would not count it is a negative.I would attribute it to popularity and response to demand. The ambience/dining area compared more to a very nice family restaurant than a very upscale steakhouse. A++ waiting staff."
    Dined on 7/12/2014
  • "Went to David Burkes to celebrate our anniversary and both my fiancé and I were floored by the level of service and taste from the ribeyes we ordered. I had the 55 day and she enjoyed the 28 day salt brick aged ribeyes. Typically I go for filet or porterhouse cuts, but wanted to try the specialty of the house and was not disappointed. Both ages had their own unique flavor. At the end of dinner they also presented us with a phenomenal chocolate store cheesecake with a scoop of ice cream which I highly recommend."
    Dined on 7/12/2014
  • "The steaks are amazing. and appetizers are great. Skip the sides they were good, but not $8 a piece good."
    Dined on 7/11/2014
  • "Went on a Friday night - had 8:30pm reservation, but not seated until 8:55pm. But once seated, the servers were very efficient. Enjoyed the popover that was served instead of a traditional dinner roll or bread basket. The amuse bouche was a nice little surprise and tasty. The filet mignon was cooked exactly as requested - really flavorful. The lamb chops were also well prepared and tasty. For appetizer we tried the Bacon sticks - really interesting presentation of pork belly. Had way too much food to want dessert. Haven't tried the old-time steak house like Gibson, so I can't compare (though the locals said that's their favorite) but we weren't disappointed in choosing David Burke's. We really enjoyed our meal."
    Dined on 7/11/2014
  • "We went to David Burke's on Friday night for our 1 year anniversary and it was wonderful. The service was great, the food was excellent and the ambiance was very cool. It was a great night."
    Dined on 7/11/2014
  • "The service and ambience were fine. However, the scallop appetizer was so covered with olive juice it drowned out of the flavor of the meal. Ribeye that they are noted for had an odd finishing flavor. Rated well but don't know if we would go back"
    Dined on 7/11/2014
  • "Before coming to Chicago for the first time I did a great deal of research on where to have a date night dinner without our two small children. After weeks of discussion and deliberation we finally decided on David Burkes. We were not disappointed. Cocktails at the Jimmy were fabulous beforehand. The food, service and ambiance were all top notch. The 40 day dry aged Ribeye was the best steak I have ever eaten. The hard to find table side Caesar salad was terrific. Bravo!"
    Dined on 7/11/2014
  • "Great quality, great service! The aged 75 day aged rib eye will please any beef connoisseur. They have a very unique filet mignon with the bone in which I thought was the most flavorful that I have ever had. By the way, both pieces of meat were cooked to perfection."
    Dined on 7/11/2014
  • "You're going to pay a little more for the location, but they had a great menu and selection of meats and seafood to choose from. I suggest ordering different things and then sharing like our group of 4 did. The food was outstanding. Waiter was very helpful with the menu and wine list. He also explained how it was up to us on how fast we wanted our different courses (appetizers and dinners) to make sure it fit our schedule. Only knock I would give is the noise level and temperature were a little too high due to the full restaurant."
    Dined on 7/5/2014
  • "I don't think I could have a bad meal here if I tried. Everything is so spectacular. The Caesar salad has such a great mustard-y flavor, and the lobster bisque is the best we've ever had. Obviously the steaks are top notch. The bone-in filet had a wonderful rich flavor, and my husband believes the 55 day ribeye is the best steak in the city after trying every other steakhouse (seriously -I think we've been to every steakhouse). The service just can't be beat either - all of the servers are very professional yet friendly. I enjoy chatting with them and hearing their recommendations, as they never steer us wrong. We will be back!"
    Dined on 7/5/2014
  • "When sat, we were not offered menus. The menus showed up five minutes later when the waiter finally noticed we did not have them. i ordered the 40 day aged bone in Ribeye. My girlfriend ordered the filet. Both were ordered medium rare. When the steaks arrived, the filet was so over cooked that it resembled a hockey puck. To his credit, the waiter realized this and immediately sent the filet back. Meanwhile, my girlfriend and I split the ribeye. Simply put, the ribeye had zero flavor. The second filet that arrived was prepared less than rare, almost raw. Again, the steak was sent back to the kitchen and at this point we informed the waiter that we simply didn't want the steak. I would never eat here again, even if it was free."
    Dined on 7/4/2014
  • "I have eaten at David Burke's multi times and every time, including this last one, the experience is exceptional. The quality of the food itself is impeccable and the preparation is creative without comprising the simplicity of great ingredients. The service is fantastic as well. This is a restaurant that I crave going back to again and again."
    Dined on 7/4/2014
  • "I had incredibly High Expectations after seeing this on numerous TV Shows, and never having eaten Dry Aged Beef. We took a holiday trip to Chicago, and decided to try it out. This was the best Steak I have ever had in my life, and it is not even close. The 75 Day Dry Aged Bone-In Ribeye is something incredible. Perfect. The other sides, and the Red Velvet Cake just made the meal remarkable. We also got to take a tour of the Aging room. This was my favorite dining experience in all of my Chicago and NYC Travels."
    Dined on 7/4/2014
  • "We packed in a celebration dinner for two anniversaries, Father's Day and a birthday into one evening, and couldn't have picked a better place to do so. The food was phenomenal, as we tried a few different aged steaks ala family style. Also, the manager was kind enough to give us a tour of the salt room, which was amazing to see in person. Definitely give this place a try if you're in the market for great food at a higher price point!"
    Dined on 6/29/2014
  • "We went for our anniversary dinner. The aruagula salad was excellent. As were the sides: truffled fries, creamed spinich, and mac & cheese. I love a place that puts out excellent sides! But the steaks were amazing. My 75 day dry aged and my wife's 28 day were both flavorful and cooked as ordered. I also had the cask-aged Negroni--perfect. The star of the show was the red velvet cake -- iced at the table while still warm and accompanied by vanilla ice cream."
    Dined on 6/28/2014
  • "We went to the restaurant as part of a weekend in the city. The food and service were outstanding."
    Dined on 6/28/2014
  • "We were so excited about our upcoming visit to David Burke's Primehouse for dinner after the Cub's game on 5/27. Our hostess seated us immediately which was nice. That's where the fun ended. We were sorely disappointed with the menu choices. There were no filets that were less than 8 ozs which is too big for some people. Our waitress kept pushing and pushing for us to order. We finally decided on some shrimp cocktails and drinks and she pushed again for us to order our entrees. We weren't ready, but ordered anyway. She assured us that all the sides were plenty big enough for the table to share......NOT. We ordered asparagus, mushrooms and potatoes that came in little casserole dishes, hardly big enough to serve 2! Very disappointed"
    Dined on 6/27/2014
  • "Overcooked steak, replaced with undercooked steak. Good service, average food."
    Dined on 6/25/2014
  • "Although the Bacon Sticks (appetizer) were amazing, the steak was just okay. It was very tender but did not have any flavor. I'm glad that I read the reviews before so I sort of knew what to expect. This is the first "high class" steak restaurant where I actually had to ask for steak sauce to give it some flavor. I had the 40 Day Ribeye."
    Dined on 6/25/2014
  • "Primehouse is a steakhouse for steak pros; the selection, care, and overall steak skills are first rate. This is NOT the place to go for first time steakhouse guests, and this is indeed a compliment!"
    Dined on 6/23/2014
  • "Beef was good. Granted. But it needed to be great for that price. It wasn't New York great, or even London great, it was good. And the veg was poor. The wine, however (Malbec), was sensational."
    Dined on 6/22/2014
  • "Cocktails were good. The steak was delicious. Scallops were almost inedible. Desserts were good. The caesar salad was good, They make a big deal about their preparation at table side, but the portion was surprisingly small. Ok for 1 person, but not a portion for sharing. Sides were disappointing. Service was rushed. Salad and apps came on top of each other. There are many good steakhouses in Chicago. We wanted to try David Burke's, but it's very expensive for a disappointing overall experience."
    Dined on 6/22/2014
  • "If you truly appreciate a good cut of steak prepared the proper steak way, then this is the place for you. If you prefer your steaks heavily seasoned, this is not the place for you. As someone who appreciates both, I definitely enjoyed this restaurant. I would like to point out two things: 1) Our waiter Corey was outstanding. 2) Bacon on a stick was mind-blowing!"
    Dined on 6/22/2014
  • "We enjoyed our visit. The hostess was delightful, the wait staff was very attentive, and the food was superb. We will be back."
    Dined on 6/22/2014
  • "Waiter was great, sides were good, but steak was over cooked. My husband ordered the ribeye and I had the strip steak. Both ordered medium rare and they were both a solid medium."
    Dined on 6/21/2014
  • "So the meat is dry aged in a salt lined room. Whoop de doo. I would have settled for a flavorful steak with some dry aged flavor instead of the mundane ribeye with a sliver of a bone. I have eaten dry aged steaks all over the US for decades, and this is not one of the top parlors. If you want really good dry aged beef in New York, try Keen's. Rest of country, Bern's in Tampa. As for the wine list, I was familiar with many of them and they appeared to be about 300% markup. Outrageous. And the list was lacking in depth. Don't get me wrong; this wasn't a "bad" steak, just nothing special, particularly for the inflated prices. Skip it."
    Dined on 6/21/2014