With the holidays around the corner and such fantastic theatre at our doorsteps, including the pre-Broadway premier of ‘The Addams Family’ with Nathan Lane and BeBe Newirth, there is no better season to grab your mate and head out for an evening of great food and great theatre. For our Fall series of restaurant features, ShowBiz Chicago poses the question; How does a steak house in Chicago stand out amongst the myriad of traditional restaurants that have become synonymous with the Windy City? The answer lies on the corner of Ontario and Rush in the James Hotel where Chef Rick Gresh has forever upped the game for his competition. Chef Rick’s kingdom is that of the David Burke Primehouse, which carefully melds the art of aging with a contemporary flare for the simple and elegant.
Our evening with Chef Rick was one of the most vibrant and educational of dining experiences. From taking us to the depths of the restaurant to teach us the process of dry aging where salt tiles line the meat locker, to allowing us the opportunity to see how his team respects and communicates with their leader, David Burke’s Primehouse is becoming a trendsetter not only in the Chicago market, but all across the country as well.
I asked Chef Rick what keeps his creative juices flowing in the confines of a steakhouse. He responded that there are no preconceived confines and that he is allowed to create his own contemporary dishes, which he does on a consistent basis. For example, take a look at this incredible ‘bacon fat candle’ which when lit, melts a sumptuous sauce onto you steak.
It is the whole experience that must be taken in to truly appreciate this restaurant. From the moment you walk in, one is reminded of the old Palm restaurant on Oak St., with inviting décor and soothing color pallets. The leather tablecloths are also a fantastic addition to the overall ambiance.
For cocktails, Chef Rick infuses many of the drinks with fruits that are grown from his own garden. The wine list is off the charts and the sommelier is quick to complement your pallet with their recommendation.
Appetizers included a pretzel crusted crab cake as well as miso glazed scallops all followed by a spectacular table side Caesar salad.
How to order your steak is first and foremost at David Burke’s. As the more aged the steak is, the more of a gamey texture and flavor will prevail. I ordered the 35 day aged bone-in Kansas City while my partner ordered a 10 day old bone-in filet. The taste difference was amazing.
For a edible happy ending to the memorable meal, out came a cheese cake lollipop tree with different syrups for dunking. Absolutely spot on.
Chef Rick has definately made myself and my companion Barbara one of his most devoted of customers. In fact we went there the next day for lunch just to say hi (and eat of course).
Under the guidance of Chef Rick Gresh, pre or post theatre dining cannot is set to new heights at David Burke’s Primehouse. Don’t let the hotel/restaurant location through you. This is defiantely a spot for locals to gather as well as the traveler. Gomez Addams and his family would certainly concur (if they went out of the house!!) For more information please visit http://www.davidburke.com/
