The James Hotel Chicago
312.660.6000
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About Primehouse
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 handpicked from Creekstone Farms in Kentucky and dry-aged for 28 to 30 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.
Executive Chef Rick Gresh regularly sources fresh produce from local farmers and Green City Market, seeking to promote seasonality and sustainability in the culinary arts.
