This Contributor
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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    July 28, 2014
  • Last Review
    July 28, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
This Contributor's Reviews
 
The first chef to own his own bull, Chef David Burke's commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke's Primehouse. The restaurant dry-ages its meats in a Himalayan salt-tiled aging room on premise. The result is perfectly marble-ized, tender beef with a rich depth of flavor. Tours of this unique facility can be arranged upon reservation. <br /><br />#1 Steakhouse in Chicago – Chicago magazine<br /><br />Best Burger in the U.S. – Food & Wine <br /><br />Top 10 Burger in Chicago – Chicago Magazine <br /><br />"This is the closest a burger gets to tasting like a great steak."<br /> – Crain's Chicago Business<br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 7/25/2014
 2005
Dined on 7/25/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 7/25/2014
 2005
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