 David Burke's Primehouse Restaurant Review: This boutique-hotel restaurant near the Magnificent Mile offers contemporary fare like the pretzel-crusted crab cake with poppy seed honey, seaweed-brined half chicken with basil whipped potatoes, and lobster bisque with green apple essence alongside a lobster spring roll. But the focus is squarely on Himalayan salt dry-aged steak. Try the "South Side" filet mignon or the rib-eyes, ranging from 28- to 75-day aged cuts. David Burke (David Burke Townhouse) and executive chef Rick Gresh have meat dry-aged in a salt-tiled aging room right on the premises. For those looking to go beyond the basics, sauces and mousses are available to complement any cut. If you have room, end your meal with homemade donuts or cheesecake lollipops. And don't rule out coming here for brunch, which consists of themed “boxes” like the “Big Bull” with a petite filet and garlic spinach.
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David Burke's Primehouse Restaurant is one of GAYOT's 2013
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