Located in The James Chicago Hotel on the corner of Rush and Ontario, David Burke's Primehouse features a contemporary steakhouse menu with meats dry-aged on the premise in a salt-tiled aging room, handpicked from Creekstone Farms in Kentucky, the home of our bull, Prime 207L. What separates Primehouse from the crowd, besides our award winning steaks, is chef Burke’s innovative appetizers, seafood options and house made desserts.

Burke and Executive Chef Rick Gresh start things off right with dishes like the signature Pretzel Crusted Crab Cake with Poppy Seed Honey or the Surf & Turf Dumplings: Lobster Mousse with Lemon Chive Butter & Braised Shortrib with Barbeque Glaze. Other enticing appetizers include Reuben Pot Stickers with Rye Crisp Crouton, Cabbage Consommé, 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 "40 Day Kentucky" Rib Eye). Phil Vetell, restaurant critic for the Chicago Tribune remarks: "I was blown away by the 40-day ribeye, one of the leanest yet tastiest steaks I’ve ever had." Other Meats (Colorado Rack of Lamb: 5 Bone Rack, Grilled Eggplant Garlic Jus, Modern Mint Jam) or Ocean Meats (Asparagus Speared Salmon: Black Quinoa, Spanish Yellow Pepper Coulis).

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.