AOL - July 2008:
David Burke's Primehouse wins AOL's Best Fine Dining Restaurant in Chicago! Click here to read more

Zagat 2007:
"Refreshingly innovative", the B.R. Guest gang's ultramodern New American steakhouse in The James Hotel rises "head and shoulders above" others of its ilk, serving up "excellent quality" beef dry-aged on-premises, plus David Burke's signature dishes from his Park Avenue Caf" days; there's "not only great meat" "Caesar salads made tableside add a "nice bit of entertainment" while the "well-executed supporting dishes" offer "enough of a twist to make us come again."

Chicago Tribune - June 1, 2006
"New Primehouse is already aging well" by Phil Vettel
Theorists who believe in an ever-expanding universe might point to Chicago's steakhouse scene as confirmation. A city crammed with high-quality beef emporia keeps adding worthy newcomers without ever pushing out any of its established operations. Apparently, Chicago's appetite for beef is, like the cosmos, infinite. Read More

Chicago Magazine - July 2006
“Raging Bulls” by Dennis Ray Wheaton
Just when you think Chicago has reached a critical mass of steak houses, along come three more. Two are hardened city dwellers, courtesy of well-known chefs, and the third-in the northwest suburbs- arrives via a sizzling West Coast-based chain. Read More

Crain’s Chicago Business – May 15, 2006
“Dry-aged steaks are ready for prime time” by Laura Bianchi
Creative starters, desserts join buzz-worthy beef
Prime beef is easy to corral in Chicago, but David Burke's Primehouse separates itself from the herd with meat that is dry-aged on site in a salt-tiled meat locker. The restaurant invested $250,000 in its own Black Angus bull — named Prime — whose job is to father all the beef served in the dining room. Read More

Chicago Magazine - April 2006
Chicago must be the most steak-house-friendly city on the planet. We've lost count of these puppies, but no matter. David Burke, who cut his meat-savvy teeth with the Smith & Wollensky Restaurant Group, thinks there's room for one more: David Burke's Primehouse. To differentiate his new chop shop from all others, Burke calls it a modern-day steak house. That means a place with dry-aged steaks and an old-school feel, but "some more exciting appetizers than you would get at a classic steak house." Judging by the pretzel-crusted crab cakes with pineapple slaw and poppy seed honey, it looks as though Burke is on to something.

Time Out Chicago - March 16-23, 2006
Shell Shock Star chef David Burke is internationally known for his whimsical food at New York's davidburke & donatella. But when David Burke's Primehouse opens on Friday 17, he'll share the limelight with Prime, the $250,000 bull he bought to "father" all of the meat used in the restaurant. Burke swears it's not just a stunt: He promises that the fruits of Prime's loins- dry-aged at the restaurant in a salt-tiled room- will be more flavorful and less hormone-laden than the competition. The menu won't stop at New York sirloin and petite filet mignon, however "Angry lobster" and cheesecake lollipops ensure that even if Prime is the star of this show, Burke is still calling the shots.