Named '#1 Steakhouse in Chicago' by Chicago magazine, David Burke’s Primehouse redefines the modern American steakhouse by pushing the envelope of culinary creativity. The Chicago Steakhouse menu is marked by notable and whimsical dishes that are signature to the eclectic and innovative style of Chef David Burke, such as Pretzel Crusted Crab Cake and Kobe Beef Sashimi on Himalayan rock salt.

The first chef to own his own bull, Chef Burke’s commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke’s Primehouse. The downtown Chicago 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.

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