David Burke’s Primehouse at six years old is recognized as one of the best in the city. It’s known for several things but one of the most interesting thing about the steakhouse according to Chicago Magazine is that it has “an aging process so extreme it eclipses some military campaigns in length.” All of this is done in a Himalayan-salt-tiled cellar. They have amazing cuts of meat that they put a lot of effort into, including the award-winning 20-ounce bone-in “South Side” Filet Mignon that’s seasoned with salt and pepper and aged 55 days in their cellar. They take quality very serious and it shows when you taste the USDA prime grade, hand-selected beef served in the restaurant.
This Modern American steakhouse is all about innovation and stylized through the eclectic (Burke is the first chef to own his own bull) mind of David Burke, featuring “Pretzel Crusted Crab Cake and Kobe Beef Sashimi on Himalayan Rock Salt.” The restaurant’s Executive Chef, Rick Gresh, has a rotating menu that focuses on seasonal, local and organic ingredients. Primehouse is located at the James Hotel (616 North Rush), call 312-660-6000 or click here for reservations.
Source: Chicago Mag/Primehouse
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