Located in The James Chicago Hotel on the corner of Rush and Ontario, David Burke's Primehouse continues to redefine modern American cuisine by pushing the envelope of culinary creativity, marked by notable dishes, such as Surf and Turf Dumplings Filled with Short Rib Barbeque and Lobster Mousse and Kobe Beef Sashimi on Himalayan Rock Salt with Mushroom Chips and Truffle Sauce.

Our menu features meats that have been dry-aged for 28 to 75 days on-premise in a Himalayan salt-tiled aging room. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, Bone-In, 20 oz; "South Side" Filet Mignon, Bone-In and Lite Aged; Seaweed Brined Half Chicken with basil whipped potatoes, asparagus, and roasted garlic jus; and Seared Alaskan King Salmon, with bok choy, shrimp & pork dumplings and wonton broth.

Chef/Partner David Burke and Executive Chef Rick Gresh regularly source fresh produce from local farmers and Green City Market, seeking to promote seasonality and sustainability in the culinary arts.

www.davidburkesprimehouse.com