David Burke’s Primehouse continues to redefine modern American cuisine by pushing the envelope of culinary creativity, marked by notable dishes, such as Surf&Turf Dumplings with Short Rib Barbeque and Lobster Mousse or Kobe Beef Sashimi with Mushroom Chips and Truffle Sauce. The menu features meats dry-aged on-premises in a Himalayan salt-tiled aging room.
Large parties can reserve the entire dining room and lobby bar area, or for more intimate gatherings, we offer smaller dining rooms located in the adjacent James Hotel, where Primehouse Executive Chef Rick Gresh creates customized menus and provides restaurant-style catering.
With a variety of rooms ranging from an 800-sq-ft reception area to a 1,200-sq-ft dining room to a 2,650-sq-ft ballroom to a residentially styled James Club, the space offers flexibility to accommodate any event type. Rooms are appointed with warm woods and handcrafted furniture, brightened by abundant natural light and original works from local artists.
- The Restaurant Writes...
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David Burke's Primehouse has become the quintessential Modern American Steakhouse. David Burke and Executive Chef Rick Gresh continue to redefine Modern American Cuisine as they push the envelope of culinary creativity.
Located in The James Chicago Hotel on the corner of Rush and Ontario, David Burke's Primehouse features a contemporary steakhouse menu with meats dry-aged on the premise in a salt-tiled aging room, handpicked from Creekstone Farms in Kentucky, the home of the bull, Prime 207L. What separates Primehouse from the crowd, besides the award winning steaks, is Chef Burke’s innovative appetizers, seafood options and house made desserts.
- Contact Stephanie Metler at (312) 660-7157
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