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 and Wagyu Beef Sashimi with Mushroom Chips and Truffle Sauce. The menu features meats that are dry-aged on-premise 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 can 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...
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.
David Burke's Primehouse continues to redefine modern American cuisine by pushing the envelope of culinary creativity, marked by notable dishes, such as Surf and Turf Dumplings, Wagyu Beef Sashimi on Himalayan rock salt with mushroom chips and truffle sauce, the award-winning 55-Day Aged Bone-In Ribeye and the "South Side" Bone-In Filet Mignon.
- Contact Maya Dykema at (312) 660-7157