B.R. Guest has partnered with David Burke to create a modern interpretation of the classic American steakhouse, David Burke's Primehouse. David Burke, from davidburke & donatella fame, continues to redefine Modern American Cuisine as he pushes the envelope of culinary creativity.

Located in The James Chicago Hotel on the corner of Rush and Ontario, David Burke's Primehouse features a contemporary steakhouse menu with meats handpicked from Creekstone Farms in Kentucky that are dry-aged on the premise in a salt-tiled aging room.

Burke and Executive Chef Rick Gresh start things off right with dishes like the signature Pretzel Crusted Crab Cake with Poppy Seed Honey and the irresistible Lobster Bisque with Green Apple Essence served with a Lobster Stick. Other enticing appetizers include the Tuna and Salmon Tartare served with Carolina Trout Caviar 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 “Kentucky” Rib Eye), Other Meats (like the Crackling Skin Pork Shank with Firecracker Applesauce) or Ocean Meats (the Maine Lobster Steak with Shoestrings, Exotic Spices and Candied Lemon is a must!).

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.

David Burke Primehouse

Check out David Burke and Steven Hanson's masculine, 2500 pound stud - Prime