Since its inception in 2006, David Burke’s Primehouse has continued to redefine the modern American steakhouse by pushing the envelope of culinary creativity. 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. David Burke’s Primehouse features a rotating menu that focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving culinary trends.
