David Burke's Primehouse - Chicago, IL Review

A recent issue of Chicago Magazine rated David Burke's Primehouse as one of the top 20 steak houses in Chicago.  I like my steak but I would not call my self a steak connesiur. However, I do love popovers and the magazine showed a picture of a pretty amazing popover.  And my eight year old loves popovers and steak and we owed him a celebration dinner so Davd Burke's it was!

We had  very nice dinner and I will likely go back one day.  However, I did not fall in love with the restaurant.   Here are my observations.

The popovers were indeed amazing.  The best I have ever had and I have had many. 

The beet salad was very nice.  Not to die for but very nice.

Th 55 day aged New York Strip was very good. I split it with my son.  Don't get me wrong.  It was a very good steak.  However I would say I have had better but that might be function of what I was drinking, who  was with etc.  It was a good steak.  If you are a steak fanatic you will have to judge for yourself if it is the best in the city.

The onion rings presented as a stack balanced on a half onion were different but not better.  They were heaily spiced (curry?) and too greasy but that said, I had a few.

The Kickn Doughnut dessert was lots of fun.  Little fresh baked doughnut holes with caramel, vanilla ad apple filling to squirt inside.  A fun novelty.  My wife got the sorbet.  The bannna was very good, the grapefruit and wine sorbet were not so good.  They made your mouth pucker.  Creative and interesting but ultimately missed the mark.  

The service was very good.  Perhaps a little too quick to take away our plates, but very attentive and nice.

When we walked in there was a mass of suit and tie business people in the bar area that is somehow mixed the James Hotel. A big turn off for me but not a deal killer. David Burke's is definetely a business persons steak house.  Read into that what you like.

For a point of comparison here are some of the other Steakhouse Restaurants I have been too.

Gibsons - Chicago

Keefer - Chicago

Joe's Stone Crab - Chicago

Burns Steakhouse - Tampa 

Peter Lugar Steak House - Brooklyn 

Hilltop in Boston (hey!  I was in high school!!)

P.S. -  here is description from the web site

B.R. Guest has partnered with David Burke to create a modern interpretation of the classic American steakhouse, David Burke's Primehouse. David Burke, from davidburke & donatella fame, continues to redefine Modern American Cuisine as he pushes 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 handpicked from Creekstone Farms in Kentucky that are dry-aged on the premise in a salt-tiled aging room.

Burke and Executive Chef Rick Gresh start things off right with dishes like the signature Pretzel Crusted Crab Cake with Poppy Seed Honey and the irresistible Lobster Bisque with Green Apple Essence served with a Lobster Stick. Other enticing appetizers include the Tuna and Salmon Tartare served with Carolina Trout Caviar and the Kobe Beef Sashimi with Himalayan Salt, Truffle Sauce and Mushroom Chips. When you're ready for the main course, you'll have your pick of Red Meats (such as the "South Side" Filet Mignon and "Kentucky" Rib Eye), Other Meats (like the Crackling Skin Pork Shank with Firecracker Applesauce) or Ocean Meats (the Maine Lobster Steak with Shoestrings, Exotic Spices and Candied Lemon is a must!).

Send yourself into sugar bliss with our Slice of Prime, eight layers of Chocolate Cake and Fudge with Graham Chip Ice Cream. Or customize your dessert by filling your own Kickin Doughnuts with our homemade Grape Jelly, Vanilla Custard, and Chocolate Cream.