Awarded #1 Steakhouse in Chicago by Chicago Magazine 2013
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.