About David Burke's Primehouse

Since its inception in 2006, David Burke Primehouse has continued to redefine the modern American steakhouse by pushing the envelope of culinary creativity. Housed at the James Hotel, Primehouse features a rotating menu, executed by Executive Chef Rick Gresh, which focuses on seasonal, local and organic ingredients. The notable and whimsical dishes that are signature to the eclectic and innovative style of Chef Burke are here, too: the Pretzel Crusted Crab Cake, Kobe Beef Sashimi on Himalayan Rock Salt, and Angry Surf and Turf.

The stars of the menu are the steaks, which are dry-aged on the premises in Chef Burke's U.S. Patented manner, resulting in perfectly marbleized, tender beef with a rich depth of flavor. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, a Bone-In 20 oz. "South Side" Filet Mignon, and a Smokey New York Sirloin. Primehouse also serves breakfast and lunch and offers a special Lobby Bar Menu as well.

Primehouse offers a warm and welcoming, classically elegant steakhouse ambience marked by exceptional service and a wine list second to none.

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