Last Monday, David Burke’s Primehouse celebrated the birthday of their beloved steer. These days, I say any excuse is a good excuse to have a party. My usual suspect foodie group gathered for the celebration. This was the first time I had been to Primehouse – and everyone was very accomodating. Chef Burke was there (as were copies of his book) – and he was open and available.
Our server detailed all of the offerings knowing that our table would devour the entire menu by sharing. The first course consisted of a choice of chilled seafood, kobe beef sashimi served on himalayan salt (Chef Burke loves this technique), or French Onion Soup Raviolis. I loved my choice of the Kobi beef – accompanied with mushroom chips and truffle mayo. The truffle mayo added an earthiness, the salt a formidable flavor to stand up to the rich beef. For most of our foodie group, the server over sold us on the French Onion Soup ravolis. Although the ravioli had a nice flavor, the soup broth itself was tasteless. Keep in mind, we are a tough crowd.
Kobe Beef Sashimi
French Onion Soup Raviolis
The choices for the second course included an arugula salad with truffle smoked tomatoes, goat cheese fondue and toasted pine nuts – which was my choice. A very nice blend of tastes and textures. The tomatoes were excellent – let’s have smoked tomatoes every day! I expected the goat cheese to have more creaminess – but the fondue texture really made it much more of a traditional “dressing”. Our server touted the Angry Clam Casino Pappardelle with clams, chilies, basil and citrus as the second course superstar. And, it was very well received by the group. My personal favorite was a scallop and lobster dish. The scallop was so plump and succulent. It was a bit overwhelmed by the miso dressing on top. It’s sister, a lobster dumpling, was so amazingly good it’s going on my top ten list. The lobster was cooked perfectly with a little bed of melted butter inside and the comfort of that dumpling casing made me so happy. Please come over and make that for me every night!
Angry Clam Casino
Scallop & Lobster
The Entree course offered three beef options: a petite filet bone in, a 28 day dry aged ribeye or a 35 day aged sirloin. There was also the option of grilled swordfish. Almost the entire foodie crowd opted for the aged ribeye medium rare. Our server said the sides would be served family style and he had us anticipating a
“loaded baked potato waffle.” They ran out of that and chose to serve us some creamy mashed potatoes and a corn vegetable side. It did not matter, as the ribeye was king. It was beautiful, seasoned well, and cooked to perfection. This is a steakhouse, and their dry aging process, fine cuts of meat and cooking technique all conspire to make a terrific steak.
Primehouse 28 Day Dry Aged Ribeye
Because we did not have enough to eat, our server brought dessert. Executive pastry chef Jove T. Hubbard was whimsical in creating these selections! Described as kickin doughnuts, cheesecake lollipop and grand marnier creame brulee. All three were nice, but I could not help but love those doughnuts. They served this little bottle on the side that allowed you to insert flavors into the doughnuts.
Doughnuts, Cheesecake Lolipop, Creme Brulee
After dinner, Executive Chef Rick Gresh was kind enough to take Joe Russo and me on a tour of the meat locker that stores the family jewels.
I would go back to Primhouse even if it wasn’t the steer’s birthday. I think it’s a great place to take both out of town guests and locals who want a great steak dinner with good service and some creative side and course selections. Where’s the beef in Chicago? Why it’s at David Burke’s Primehouse.
David Burke Primehouse
616 N Rush St
Chicago, IL 60611-2712
(312) 660-6000
