Chef David Burke certainly knows his meat. It was perfectly seasoned to appreciate the taste of meat rather than masking it with toppings and overly flavored like some steakhouses do. We were hopping to different restaurants that night and since we only wanted to have the entrees, they were very generous to send complimentary appetizers and desserts. It was a welcome surprise that not many restaurants do anymore. It is a gem of a place and will highly recommend it. (03/12/2012)
Review Source:David Burke's is a sexy ass restaurant in the sexy  ass James hotel.
Went for a bizness lunch on a Friday and got the shakenSTEAK special, which is a great deal in Chicago steakland.
We first started with some fun poofy bread and the crab and pretzel appetizer which came with sweet spicy peaches. Pretty tasty app with a unique composition.
The shakenSTEAK special is $20.13 for a MARTINI (gimme THAT), a choice of soup or salad, entree of scallops or petite filet, and a side.
I chose a gin martini, a side salad (just ok), the petite filet, and the basil mashed potatoes.
Although the petite filet wasn't amazing because I prefer my steaks fattier, everything was still very delicious.
Service was great and I love how they wear jeans.
I would def come back to try the foncy steaks that are aged like 574524 days, YUM.
Okay, I'm not going to lie, it's been a hot minute since I've set foot in Chicago period since moving to the Southwest, HOWEVER the Primehouse is one of those restaurants you just can't forget. I will make a disclaimer, my review is based on my experiences in the 2009-2010 era so the menu is definitely different now.
Fun side note: Supposedly all of the beef they serve in house as steaks descends from their key-note stud.... his name is Prime. Sorry, maybe only I find this cool :)
Atmosphere: The atmosphere here was pretty trendy even three years ago. Nice open windows, but it was pretty deep set. I get the old boy's club feel here. Just a tip though, the sign wasn't very large for the restaurant and the first time I came here I drove by it multiple times until I finally decided to look up what hotel it was located in (oh blackberry era.....). Regardless pretty good decor.
Service: The service was prompt every time I went. Given that it is an extremely reputable steakhouse, I wouldn't expect otherwise. The times I went I remember the waiters always being very accessible and easily flagged down. In case you can't tell, I have the memory of an elephant when it comes to good food experiences so this definitely applies here.
Food: It's all about the beef here. So 40 days of dry aging is a bit too much "ripeness" for me. They used to have a 20 day (28 day?!) dry aged filet mignon which was my go-to back in the day. They also had this AMAZING burger. Yes I know I'm harping on about a burger but it was amazing!. It was served pretty much bare of all fixing but it doesn't need any. I also remember getting the Delmonico steak once. It was pretty good, a bit fatty, kind of like a ribeye, but not quite. However everyone else I went with always went with the 40 day ribeye. This is a steak definitely worth calling ahead for if you love dry-aged meat. Like I mentioned, I'm not a fan of too much aging on my meat (or otherwise :p) but I definitely found the steak flavorful and delicious. I believe the "oldest" steak my friends and I ventured into was the 55 day ribeye. I don't think we were hardcore enough for the 75 day, BUT now that I'm more into the food scene I think I'll strong-arm someone into ordering it the next time I drop by.
In addition my favorite appetizers were the Kobe beef sashimi (looks like now they have Wagyu beef instead) served on a block of Himalayan rock salt with truffle mayo and shaved truffle skins. I also like the crab cakes. They had this unique pretzel base which I found added great texture to this classic dish. My two favorite sides were the asiago truffle fries and creamed spinach. I have a passion for french fries and the ones here were amazing so definitely try them.
I remember my first visit I tried some random dessert they had on the menu and it was good, but then someone else at the table ordered the signature "A slice of Prime" I had pretty hardcore food envy at that moment. From then on, it was always "A slice of Prime" for me. It's an incredible chocolate cake that is delicious and decadent. I also love how it comes with this horned chocolate prong-like decoration on top keeping in theme with the emphasis on beef in the restaurant.
Overall, this was one of my favorite Chicago restaurants and even now that I live in ultimate steak country I'd say this restaurant still more than holds its own in my book.
FAMOUS FOR
- Himalayan Salt 40+ Day Dry Aged Bone In Ribeye 100/10
BUZZ
- Waygyu Beef Sashimi (9/10)
I ALSO TRIED
- Bacon Sticks (9/10)
So, it was 2006 (freaking 7 years ago!) when I wrote my glowing review of David Burke's. Even though Yelp says it's later, I copied it from my blog post when I joined Yelp, and I only got to paste 1/2 before I ran out of room! The thing is, back in 2006, I had the 40 day dry aged bone in ribeye and I was absolutely blown away! Immediately I told everyone I knew that the best steak in the world was David Burke's! Then I went for my dad's 70th birthday, and they overcooked my steak. :(
Whatever, it's a fluke! So, then later on I went with some friends, and they gave me this one chance to prove my credibility. ALL 6 of our steaks were so salty! Then again I went for Restaurant Week and could only get the Filet, which was eh.
Then FINALLY! Boss decides to entertain some customers, and asks me to pick the spot. I already lost my credibility with my friends, so, here goes my job! I take a chance, and... HOMERUN!
WAYGYU BEEF SASHIMI
Today it's Waygyu Beef, it used to be Kobe. It's served on a long slab of Himalayan salt, and it's super super thin slices of, basically, raw beef with small crispy mushroom chips. By itself, and the mushroom chips, it tastes amazing! It's hard to really describe the flavor, but it's more the texture that comes out. The seasoning is perfect too (c'mon! It's sitting on a block of salt!). It comes with truffle mayo, which is good too. It doesn't add any salt (or maybe very little), but makes the flavor more buttery. This is probably my all time favorite appetizer!
BACON STICKS
These are basically long skewers with what looks like a chunk of pork. It's not a slice of bacon or anything, but it's like a small rectangular cut from a pork chop, but just colored like bacon. It's covered in maple syrup too, so you get the smokey salty flavors mixed with the sweet syrup, and it really is delightful! If you have just one, you'll think you can eat this for your whole life. But when you eat the second one, you'll realize that it would get old real fast. The saltiness of the bacon eventually wins out here, and the more you eat, the more it builds and gets uncomfortable. I only had 2 and realized this was happening. Water never tasted so good!
55 DAY DRY AGED BONE IN RIBEYE
The last 3 times I got the ribeye, I go the 40 day. This time, I got the 55 day! OH...MY...GOD! You just can't get perfection like this! Trust me, I've traveled, and I've searched, and I have yet to ever experience a steak like this. Not just taste...experience!
The texture is the first thing. As soon as your teeth hit the char, you can hear and feel the nanometers that your teeth are traveling and what sounds like popping microscopic bubblewrap as you go. Beautiful and delicate crisp on the outside, and then super juicy and moist on the inside. Medium Rare to a perfection! Even without the taste, that exercise in chewing is what I wished every piece of meat felt like. My teeth suck, and I suck at chewing. It takes me forever to eat my food, but this steak is something else! It is so extremely tender, that my f'd up teeth will break all the strands and chew with ease, but it doesn't feel like a wimpy steak that doesn't put up a fight. It still feel just as tough, albeit marbled, as any ribeye steak, but I just don't have to chew an extra 10 seconds or drink wine to wash it down. Thank you salt mine!
Then the flavor. There's a small rosemary garnish on top of the steak. You move it and dismiss it, but then (this is something I noticed a lot more on the 55 day than the 40 day) as you savor the steak, you start to realize that a tiny bit of that rosemary is in the flavor. It seems like an odd combination, but the extremely subtle rosemary flavor really compliments the rest of the steak. By contrasting tastes, it sort of emboldens the seasoning and meaty flavors of the steak. The actual steak itself is seasoned so perfectly. The outer crispy crust provides the initial taste-bud jolt of seasoning, and the juices inside keep that jolt going steadily throughout the bite. Even after the bite's over, the spirit of that bite lingers and seeps into your mind, awakening senses you never knew you had, meanwhile leaving your mouth in a steady state of nostalgia. You know what's crazy? You get to drink a little bit of wine, and repeat that whole ecstatic wave with another bite! It's so right, it feels downright sinful!
SALT
Before refrigerators, they used salt to preserve their food. I wonder if this is how all food tasted like...damn refrigerators! Anyway, I ended up deleting several appetizers and sides to fit this steak review, because it just needed to get out there, and my last review was an unsuccessful copy/paste job, because the steak part of the review got cut off. So there you have it. Best steak ever (seriously!), but I only wish they were more consistent!
First off - thank you Foursquare for getting us the Surf & Turf dumplings gratis - I am not normally a fan of lamb but the flavor profiles here were pretty cool and tasty.
As for cocktails - the James is my favorite - I even had two!
Now the Wagyu beef sashimi was definitely a star amongst the appetizers - mushroom chips and truffle mayo - oh my!
Now on to the meats - we are not usually "steak people" but when in Rome ....
The difference between the 28 day and 55 day ribeye were most noticeable in the rich meaty aroma that accompanied the steaks upon presentation.
I opted for the 28 day with crabmeat oscar - cooked to medium rare perfection, no broken sauce in sight and loads of crabmeat - I was in heaven!
Definitely too stuffed for dessert but am looking forward to the 'cake in a can'!
Thanks to pastry chef John, I could have made a fatal mistake going somewhere else for a steak. He gave me the grand tour starting with Bree, the chef in the kitchen. I had the opportunity of checking out the dry aged beef process through which was simply incredible and after licking my chops I was ready to get back to my table. The wedge salad was unbelievably good and I ordered pirogues To a company my dinner. They were cooked perfectly and the precision smoked bacon over  the raisin sauce was..... Wordless! Spinach dip outstanding! The steak, the steak is something I have a hard time telling to my wife as she thinks I eat McDonald's while I'm out of town.
Don't be dumb, eat there!
I hadn't been to a steakhouse in Chicago until the BF and I came to David Burke's on Sunday for an 11am lunch during Restaurant Week. Â We (me) had spent a LOT of time going over all of the different Restaurant Weeks menus and when we finally decided on David Burke's, I was worried my excitement would mean high unrealistic expectations. Â I certainly had high expectations, but I wasn't disappointed in the least!
We arrived at 10:55 and weren't seated until 11:10 - not an issue as we sat on a couch in the bar area and people watched out the window. Â The restaurant was fairly empty when we were seated, but was about half full by the time we left. Â We sat in a large booth that was comfortable and quiet - we didn't even notice anybody else in the restaurant until a large party of about 15 sat down near us as we were leaving. Â A very nice atmosphere all around.
The service was also stellar. Â They took our coats as we checked in which is a nice touch. Â Our waiter was great - he went over the menu with us to ensure we understood the Restaurant Week menu and what they were known for (the aged steaks). Â Water and soda refills were speedy and plentiful. Â The manager also stopped by our table during our meal to check in on us and ask if there was anything else we needed.
And then there was the food ... amazing!! Â I started with the Surf & Turf dumplings which came on a beautiful plate with two of each. Â The lamb dumplings were definitely the winners here, but I enjoyed both kinds. Â The BF got the lobster bisque which was rich but delicious. Â There were little chunks of lobster in the bisque and a fried lobster spring roll on the side.
I couldn't resist getting the Classic Filet Mignon as my entree. Â They call it petite, but it was more than enough for me! Â It was cooked perfectly. Â It looked a little lonely coming out on the plate all by itself, but that was quickly fixed with the basil infused mashed potatoes and mushrooms that came out in large family style dishes. Â The BF got the Aged Burker - he added some of the mushrooms that came on the side to it too. Â He was extremely happy with his choice, and readily agreed when the waiter told him it was rated in the top 10 burgers in Chicago.
Dessert was a sampler plate of s'mores ice cream, a cheesecake pop, and a chocolate mousse cake with marshmallow topping. Â I was expecting one sampler plate to split between us, but we each got our own which ended up being a good thing since everything was SO delicious. Â I can't even decide on a favorite.
This meal was definitely the only food I ate yesterday as it left me full for a long time. Â It was such a good value since it was Restaurant Week - $55 total for all that food and two sodas. Â I would be hesitant to return at other times just because of the high costs, but this place is so good it may just be worth it!
Oh, David Burke's. I wanted to love you. It's so near my home I was looking forward to adding another favorite steakhouse to my list during restaurant week. Unfortunately, since I ate there, I have been sick with symptoms I won't even get into here. Let's just say it's lucky I am working from home today.
Service was attentive. We had an early reservation during Restaurant Week and were seated promptly. Â The server and the guys bussing the table were all on top of their game. The bread and the lobster bisque tasted just fine--nothing I'd crave and be dying to go back to get, but no problems. Â I ordered the filet, rare, and that came with the mushrooms and sage mashed potatoes.
The first few bites of the steak were delicious, but then both of us got to the other side, which was a gristly mess. I've literally never had a filet anywhere in my life where I couldn't eat every single bite. Probably 1/5th of this was inedible due to the cut. Anyway, there was plenty to eat so we didn't raise a fuss. Left relatively happy--for the price, it was a decent meal. Again, nothing that would make me bump them to the top of my list when in the mood for steak.
Then the problems started when I got home. And continued till the next afternoon. Not sure which dish it might've been--possibly the bisque--but I now have a bad association. One doesn't expect to lose 3 lbs the day after getting stuffed at Restaurant Week.
Came here for a girls lunch out during restaurant week 2013. Â We made an early reservation at 11, didn't get seated until 11:30, which wasn't really the restaurant's fault, they just wouldn't seat us without all of our party present, but it was fine just people watching while we waited for our last chica to arrive. Â Was surprised at how quickly the restaurant filled up on a Friday lunch meeting. Â I was suggested to try the dry aged steak burker (burger) and pit it against Father's Office's burger in Los Angeles, so here was my chance!
Appetizer: Surf and Turf dumplings
These were quite adorable actually and the plating was quite nice. Â I tried the lamb dumpling with harissa aioli first, and was pleasantly surprised. Â The lamb was flavorful and moist and paired very well with the aioli. Â The lobster dumplings were a bit less showy, I think they over did it on the olive oil pairing and the tip where they pinched the dumpling closed was a bit too hard to chew. Â It was a bit overly rich, but the concept was nice.
Main course: 40 Day Aged Steak Burker
Battle on! Â Definitely seemed bigger in size than the Father's Office namesake burger in LA, but I realized that it was mainly the bigger bun that made the burker seem bigger. Â I liked the shoestring onions and spinach on the burger, and it paired well with bites of the sauteed mushroom side that came with the meal. Â I didn't end up putting any ketchup on mine, just so I could really taste the aged flavor. Â Aging for 40 days really does concentrate the beef flavor, and definitely added increased umami flavor to the burger. Â I would like to try it as an entire steak next time though. Â However, since the bun wasn't really all that hot, I still think the FO burger wins the test overall. Â Guess I'll just have to go home to get my FO fix.
Side dishes: Herbed Mashed Potatoes and Asiago Truffle Fries
The herbed mashed potatoes and sauteed mushrooms came as part of the prixe fixe menu of restaurant week. Â I enjoyed the mushrooms and mashed potatoes were a nice touch, but didn't really go with my burger. Â Probably would have been better with the salmon entree that my friend ordered. Â The herb-infused oil on the mashed potatoes made it very creamy though, and that was delicious. Â Truffle fries came in a cute shopping cart basket and was piping hot when it arrived. Â The asiago + truffle oil was a decadent topping for the fries, and didn't require any ketchup at all. Â I really liked the pairing with my burker. Â But trying to eat all of it was a struggle. Â SO MUCH FOOD. Â
Dessert: Chocolate Cake, Cheesecake Pop and S'mores Ice Cream trio
My vote is that the S'mores ice cream was the best--it wasn't too sweet and had nice hints of graham cracker and chocolate, though I coudln't quite taste the marshmallow. Â I compensated by eat the marshmallow layer off my cake, which turned it into a ganache chocolate sponge cake. Â Still good though! Â I wasn't too big of a fan of the cheesecake pop, not sure why. Â The coating had a funky texture to it, and by that time I was just so full... I'm still full (and I'm writing this review almost 12 hours later!).
Next time I will definitely try their aged steak, although it will be pricey. Â Just need to be ready for it! :D Â Do recommend that you try it out during restaurant week next year!
Went here during Restaurant Week and was disappointed. While the waiter was attentive, the overall experience was not good.
There was no real pacing to the meal. The food was coming out before we were finished with the previous course. My steak was actually cold, we were never asked if we wanted coffee with dessert, and my sense was their aim was to get us in and out as quickly as possible.
After four years of going to Chicago during Restaurant Week, I think it is a failed concept. The overall experience is not worth it, even though they have reduced prices.
Why does this place make me smile? Because I could have vegetables for breakfast and they didn't even give me a weird look when I asked. We stayed at the James Hotel and I never expected breakfast to be my highlight, but it was. And the vegetable medley I had? Not your boring carrot mixture, but roasted brussel sprouts and other seasonal vegetables. Service was fantastic and the breakfast steak was flavorful and well priced.
Review Source:So this was one of the first really good restaurants that I went to in the city...like 6 years ago. Â When spending $250 on dinner was astronomical.
I went for Restaurant week to see how its progressed over the years and we were in the mood for a good steak. Â I have to admit, opentable reservations makes me so happy. Â I hate having to call and make them. Â Why? Â I dont know...internet is just so much more convenient.
We scored a booth, which I love!! Â YAY!
Our server was cool, down to earth and attentive. Â Explained everything, but didnt push. Â We all basically upgraded something, which was great that they allowed that...smart idea.
The one thing that I found interesting is that they push these carts all throughout the restaurant to bring the food. Â Its a good idea, however, they block the way for people to walk. Â It felt like a nintendo game in there at some points trying to go to the washroom.
Also, the music was weird. Â At one point, it was blasting techno type. Â Yes, it was 9PM on a Friday night, but it just didnt go. Â I was expecting something different.
Overall, I would go back. Â Be prepared with your pocket book. Â Any steak house in Chicago is $$$$. Â Even with restaurant week, we managed to spend over $200 on just the food and tip.
FOOD:
Lobster bisque-slightly flavorless. Â Definitely needed some salt. Â After the salt, it was creamy, deliciousness and went well with the popover bread they brought us.
Surf and Turf dumplings-the seafood ones were ok, but the lamb was fantastic! Â YUM and served up with a mayo on the side that made it.
Filet-Perfect. Â Delicious. Â Yum.
Kansas Cut-Pretty Darn good as well
Truffle Fries-Delicious!!
Mashed Potatoes-Yes ma'am. Â They did this bad boys up right.
Mushrooms-blah.
Mac and Cheese-blah
Dessert-nice combo plate (cake, cheesecake, and ice cream)
Went here for restaurant week about 2 years ago and came back. Food is pretty good and the service is fantastic.
Price) Well we went for restaurant week so that skews things a bit. A ribeye is about $45 which seems reasonable for steak
Quality) Food was excellent. I had the filet and my fiends got burgers. The side of mashed potatoes, sauteed mushrooms and truffle fries was great. The dessert was pretty killer too.
Quantity) We were surprisingly full. The portions didn't look huge, but we walked away stuffed
Atmosphere) Classy place and very contemporary
Staff) Superb. We didn't have to reach out for the waiter and the other staff quickly gave us popovers whenever we asked.
Get some popovers to go- almost as addicting as the cheesey biscuits from Red Lobster...yeah I said it.
I came for an early lunch during restaurant week. For the main course, I had the 28-day dry aged ribeye, which was absolutely huge. Cooked to medium rare, it was very tender and had a very strong flavour. They also have their own steak sauces -- be sure to ask! The dessert is a sampler and was very good. I particularly liked the cheesecake lollipop in raspberry whipped cream.
Review Source:Such a disappointment! You would think a steakhouse would know the difference between "medium" and "rare". Â Went for lunch and had the 40 day dry aged burger, lobster bisque, and dessert sampler. Â
Lobster bisque was pretty good but nothing to write home about
Burger was absolutely terrible from temperature to taste.
Dessert sampler was good and welcomed since I couldn't finish my burger.
Service was great!
Had a few bites of my wife's steak, which was excellent!
Dozen oysters: East coast varieties. Fresh and delicious.
Wagyu Beef Sashimi: solid, but not particularly noteworthy. The slices of meat were served on a giant block of rock salt which was pretty nifty.
Roasted Squash: solid, but inconsistent. Some pieces were nicely cooked, others were not.
40 day ribeye: Tasty and well cooked. Nice size too as I split it with a friend.
Very expensive, as expected of a Primehouse in downtown Chicago. Service was excellent and attentive. But overall, while I would certainly come back, I can't make a good argument that this steakhouse really stands out. Hence 3 stars for a solid experience.
I loved this place (at least at the time I went). Â My post comes years long overdue. Â Nonetheless, I devoured the filet, as it was prepared exactly as I requested. Â The drinks are great as well. Â
The ambience at the time was a bit conservative hipster, but there was enough space to walk around, unlike tiny DC. Â
I miss this place, I need to back for a refresher to see if its still any good :).
Over a year and a half after the taint wore off from our prior bad experience, we decided we should give Burkes another chance and actually eat a meal. Â My husband is really into dry aged meats so Burkes was a place to try given that they age their meat in-house. Â We got a tour of the himalayan salt room. Â It was pretty neat and definitely won over my husband! [Note: Dry aged meat as a distinct smell.] I was a little harder to win over after our last experience.
We checked in with the host on arrival. Â Like the last time, the host was not very friendly but was rather snobby and appeared to be annoyed by us. Â Given that a host is your first impression, the host should definitely be friendlier! Â Luckily, our waiter was fantastic and even brought a complimentary glass of champagne after we told him of the prior ordeal. Â Good start. Â
We were trying to pick out a wine and our waiter sent over the sommelier. Â I didn't find her particularly helpful. Â It appeared that she was recommending all really expensive bottles of wine. Â In general, I found that there wine list was pricier than some others.
To start we split the octopus sticks and the tuna tartare. My husband also had to get the caesar salad. Â I preferred the tuna. The octopus was a little tough and not as tender as I would have liked. Â We of course ordered the dry-aged steaks while we were there. Â They were cooked perfectly and you got the meaty dry-aged taste. Â Delicious! We got the truffle fries and mushrooms to split. Â The sides were nothing special and I thought were overpriced for what you got.
It was a good experience and good dry-age steak. However, while not as pricey as some, it was certainly pricier than others. Â For two of us, it landed over $300 with the tip. Â I would go back. However, at the same time, I will continue my tasting journey at the many steakhouses in Chicago.
UGH! We really wanted to love this place! But it was just OK, not work our bill of over $300 for 2 people! Granted, my boyfriend and I are suburban foodies (ish) we eat out all the time and love to cook at home etc...so if you are ok with mediocre, snotty-for-no-reason waitresses..then you're in luck...DB Prime has it all for you! The steaks were just OK, not work the half a hundred price tag. We had both an aged and a typical steak and neither were worthy of the praise I am seeing on this website or the TV show we saw on DB prime?? I just don't get it? Â
The "shareable" sides were tiny...my 5 year old would ask for seconds.
The server, I think her name was Jamie was luke warm, and more concerned with the her large table that was seated directly next to us in an empty restaurant.
The only thing worth mentioning were the cocktails, bread, and ceasar salad.
Really good place. Among the best steak ive had. The wagyu beef sashimi, one of their most popular dishes, is a little overrated, it sits on a bed of himalayan rock salt, and is way too salty, I would recommend the bacon pops, those are amazing. The actual famous ribeyes are great, but not what I had expected. This place is definitely worth checking out though. Its located in the James hotel, which is very nice, and the side dishes are very nicely done.
Review Source:I went here with my fiancee a couple weeks ago to celebrate my new job in Chicago. Â We were greeted by a courteous hostess who relieved us of our coats and shopping bags, and we were seated promptly, since we'd arrived before the Saturday night dinner rush. Â The ambiance was rustic but elegant, with unique decor. Â Generally a cozy but posh vibe.
I had the 45 day aged ribeye and she had the bone-in filet, and both were prepared perfectly and lived up to their famous reputations. Â The Caesar salad made tableside is the best I have ever had (without the white anchovies)! Â I had mixed feelings about the sides we ordered. Â The spicy asparagus was fantastic and original, but the truffle asiago fries were disappointingly bland. Â
The potato and cheese pierogis were subtle with great texture, but were completely overpowered by the small squares of thick-cut bacon littered throughout. Â If you like thick, hard to chew bacon with your soft and creamy pierogis then you'll love it, but the differences in texture were too stark for me. Â If the chef insists on the salty pork flavor, then I'd recommend prosciutto or pancetta would do the trick without changing the texture.
One can be reckless in choosing one's steak here, as every cut of meat is scrumptious and of high quality, but one must take greater care in choosing your vegetables and starches. Â Also, be prepared for a hefty bill, particularly if you choose your wine(s) poorly. Â However, there are a few wines that are both delectable and reasonably overpriced. Â I'll let you find those yourself.
Went in for lunch. While I wasn't blown away by anything, I will definitely consider it a new spot to add to my River North lunch destinations.
They have a caesarista (similar to who comes around and makes your tableside guac at Mexican restaurants), which is intriguing. However, we went with: seafood salad, filet salad, and the CBLT with bacon-mayo and asiago truffle fries. Though everything sounds drool-worthy, it was all just okay. Just an okay lunch spot.
Highlight? The pop-over bread service: such a win and the only thing worth writing home about.
Tip: check-in on FourSquare and get a complimentary appetizer: chef's choice! Just doublecheck the bill they don't charge you for it ;)
The food is just fine, but it's not the best steakhouse in Chicago. It's also not the most expensive, or the most creative, but you will leave satisfied. I've been here twice, but I have to say that the second time I went (it was in December, I believe?) it was a lot more touristy than I remembered. Also, while we went on a Friday evening, we had to book a 6:30 reservation. That was fine, but it was weird that the hostess made us hurry... because when we arrived, the place was almost completely empty. Or maybe that just makes sense. Anyway.
My qualm with the steak was that the temperature was off. We split a bunch of apps, the huge tableside salad, and then split the 75-day aged steak. The steak itself was kind of lukewarm, like it had been sitting on the line for five minutes too long before it got to our table. For that, I give it a hearty "Meh" and will be recommending other steakhouses. There are just too many delicious places to eat to recommend a place that makes you feel so ambivalent about such an amazing food... ahhh, steak.
This is a steakhouse that truly tries to please its patrons. I really don't like steak very much -- I love the smell and maybe once a year I'll have a steak, so I got salmon here and it was cooked to perfection.
I also love the way they set up their side dishes and appetizers -- we shared their onion ring stack, baked potato pierogies, and brussels sprouts.
The only unfortunate thing here is, be careful you save room for dessert -- it is very easy to eat a lot of appetizers and sides and be left with no room. All of the desserts are worth it.
After a recent visit to Shula's (see review), I was hoping for better from David Burke's. As much as I hate to say it, I'd return to Shula's before going back to DB's. In fact, I'd go a few blocks over to Fleming's before that.
First, the place had the feel of a Greek diner with all the booths and cheesy wall decorations. I was expecting more in that regard. Service was great, but it should be since we were the first people there on a Thursday night at 5:30.
Let's talk about pricing because it is outrageous. After seeing the menu, I considered making a run to Weber Grill down the street. House wine will run you about $12-14 per glass, so you might as well order a bottle. Nobody could explain why a Goose Island Mathilda draft is $12.00. A simple Caesar salad runs at $18.00. All told, for the three of us, with two drinks per person, two sides total and three steaks, you're looking at a tab of +$300. I know steakhouses are generally muy caro, but this was insane.
The KC strip ($54), while cooked right, was fatty. The creamed spinich was too stringy and there wan't enough for three. Dining companions were overall pleased with the 40 day ribeye steaks ($51).
In sum, I do not plan to return. There are too many other options in Chicago for a carnivore to explore.
Went to Burke's for NYE and had the fixe-pris menu for NYE which was awesome. The appetizer platter was fantastic, with a bacon appetizer on a stick was sinfully delicious along with salmon and other treats which started things off right.
I had the bone-on filet and my friend had the ribeye, both which were done to perfection. The menu also came with three sides to share and a choice of 5 great desserts. Needless to say, we did not finish everything and had a feast the next day to celebrate the New Year.
This is the thrid time I've been here and the steak is truly flavorful and cooked correctly, which is not always the case in many steak houses. I don't understand the poor reviews as this place is consistent top rate with great service.
Great place for a special dinner and I will go back again.
Store Review:
Another steakhouse down with the help of Pharma conference. I was here for dinner with a pre-set conference menu and was overall impressed by the food even though I didn't get to try the himalayan dried steak. Our meal started off with bread and tomato bisque which struck a perfect balance of not being too tarty from the tomato or salty. The main entree was filet mignon which was slightly overcooked, but I believe the waitress gave me the wrong steak; however otherwise the beef was still tender and full of flavor. Normally sides are ala carte, but our steak came with creamed spinach and mashed potatoes which were fresh and well seasoned. For dessert we were given the dessert trio which had a cheese cake pop, small apple tart, and a chocolate tart. Overall it lived up to my expectations.
Pros- Quality steaks, good service
Cons- Expensive
Hidden deals- Sunday brunch items are quite diverse and cheaper than the dinner items
I've always wanted to try David Burke's places. After many trips through NYC I didn't try it out until Chicago recently. Having a good day ahead of us it was jump started by hearty lunch. After perusing the menus we went with:
-40 Day Dry-Aged Prime Steak Burker
garlic spinach, crispy shallots, bacon mayonnaise,
toasted potato bun, truffle asiago fries
-Eggs Benedict...spicy ham, hollandaise
Lobster Scrambled...crème fraiche, caviar
Peppers & Eggs... chicken apple sausage, brioche
Chive Biscuit
-4 0 DAY R I B E Y E, b o n e - i n
Everything was fairly delicious, though I think the meats were definitely the star. I like the idea of the diversity of choices in the boxes but I think the beef outshines it. We had a great server from Wisconsin that chatted with us for a while about the food and many other things. At then end the manager gave us a tour of the Himalayan salt dry aging area. They took really good care of us and definitely made us feel at home. I think next time Im in town here it's all steaks all the way 4.5 stars
WOW!! Â I had dinner at David Burke's Primehouse a few days ago and what a great meal. Â I like most people enjoy a great steak and never had a dry aged steak before.
The 35 Day Kansas City Strip was the best sirloin I have ever had. Â I usually have a Filet Mignon, however, they can not be aged like Sirloin or Ribeye. Â I would recommend this steak for those who like a leaner cut of meat than a Ribeye and still have the signature aging process. Â Five Star Steak.
For appetizer I had the Ahi Tuna Stone. Â Presentation was amazing and being able to control how the Tuna is seared was great. Â They deliver the tuna searing on a hot stone. Â You than flip the Tuna over and allow the other side to sear. Â Than dip into a semi-spice sauce and enjoy. Â Five Star Appetizer.
Sides were O.K. Â All sides are served table style and which I particularly enjoy as you can try a few sides when enjoying dinner with a group. Â We had ordered two sides, Mac & Cheese and Mashed Potatoes. Â Yes I know, both. Â The Basil Whipped Potatoes were good, however I would of liked them thicker and not as watery. Â The Mac and Cheese Carbonara Style had an amazing flavor. Â Unbelievably intense carbonara flavor, but like the mashed potatoes they were watery. Â Three Star Mashed Potatoes and Four Star Mac & Cheese.
My Father had the Lobster Bisque. Â They prepare it differently than most with hint of Apple, Pieces of Lobster and a Lobster Spring Roll. Â Presentation looked excellent and the apple taste was enjoyable. Â Light on the lobster in the soup was the only negative comment. Â I won't give a personal rating since I didn't order this but I probably will try it the next time I'm there.
Yes, I will be back!
Have only come here for brunch, where all but one person gets the 40 day dry age burger.
BURGER: Such flavorful beef. Not a juicy burger for sure and without traditional toppings, but flavorful. Feels like it's supposed to be the steak experience in a burger? I'm always so engrossed in it I eat the whole thing before I realize I was full 1/3 of the burger ago. Comes with truffle fries that are just on the verge of being too strong. I eat it all. nomnom.  A bargain for  ~12 bucks.
Other things we've liked:
Crabcakes, which are not on the menu but friends always asked for it anyway.
Beef sashimi app - amazingly thin, and doesn't even taste like sashimi. so good apparently the truffle mayo with it is amazing but I didn't try it
Little Bull brunch box - had a couple votes for the short rib bbq shaomai as the favorite component, but the whole thing is really great.
Eggs benedict - classic, not really unique but definitely spot on exactly what you'd expect.
Lollipop tree - punch in the face with flavor in each bite. really really rich and a great way to share a few and end a meal together. I find myself having trouble eating more than a couple because of its richness, but others will have no trouble eating the whole thing themselves...
I also had soup of the day once, but it wasn't very memorable...
If I weren't so lazy (and a complete night owl) I'd wake up and take the hour train ride here for this every weekend morning. Maybe I'll come here for steak in the future?
You know your steak is uninspired when the only thing saving you from a 2-star review is the quality of the caesar salad.
Seriously, one of the best caesar salads I've ever had (probably second only to Quality Meats in NYC), made table side from scratch and with the option of a little chili oil to spice it up. Â Wonderful.
I tried the 75-day dry aged ribeye; what the hey, I don't live in Chicago so I may as well go for the best. Â While it was cooked perfectly rare and was very tender, it had to be the blandest, most flavorless steak I've ever had at a high-end steakhouse. Â It was what steak tastes like when you have a cold and can't taste anything.
I doubt I'll ever come back, and I urge you to find somewhere else to eat a steak.
3.5 stars?
Lively atmosphere for a $$$$ steak house.
Service:
- Our server was great up until the last 20 minutes. He just sort of disappeared...
- Asked for my leftovers to be packed up to go (our dog loves leftover steak). In our horror he nodded ok and stacked the other plates on top of my leftovers.....
Food:
- Hot stone lamb sticker were not too gamey and the sauce it came with was fantastic.
- Mushrooms were a good side to order. Not too buttery or salty.
- Truffle fries were a winner.
- 55 day rib eye.. definitely top 3 best steaks I've ever had. Cooked perfectly at a medium rare.
- Filet...definitely the top 3 WORST steaks I've ever had. It was room temperature, extremely dry with a hard crust, dry on the inside, and not flavorful at all. Please avoid. I had maybe 4 bites and even had to resort to the cardinal sin of steak by dipping it in steak sauce and I still couldn't force myself to finishing it.
Overall the ribeye made up for the other disappointments. Will definitely come back and try the 75 day.
We had a wonderful family brunch here and the staff could not have been nicer and more accommodating for a 4 month old and a 3 year old and a 12 year old...and the 10 adults.
All the food was wonderful. I was stuffed to the gills and I hadn't even eaten half my plate. The cake pop trees were adorable.
They let us stay for a few hours, just to enjoy our meal and our family time.
Note: No baby changing stations. You'll have to use the (very clean) floor in the handicap stall.
We had some out of town friends in that wanted to try out David Burke's since they had heard awesome things about the steaks here (and the cake in a can). Â I have to begin by saying David Burke's was sue pr accommodating for us. Â There was a horrible accident on 90 that put us in stopped traffic for over an hour making us an hour late for our reservation. Â We called and they told us not to worry about it. Â They had a table ready for us as soon as we arrived. Â It was also super convenient that they had valet parking right in front since parking in this part of the city is nearly impossible.
So we ordered some drinks at the bar and waited for the rest of our party to arrive. Â The drinks here are craft cocktails and super delicious. Â I got some drink with pineapple in it. Â The boys got some boy drinks, but they were good.
We got two orders of crab cakes and a round of lobster bisque soup. Â I absolutely loved both. Â The lobster bisque had big chunks of lobster and apple in it and a pastry filled with lobster of on top. Â Yum. Â The crab cakes were more of a roll shape and had pineapple on top... yummm again. Â The popovers were really good too.. just like my daddy makes them! And they came in a measuring cup which was super cute.
I ordered a fillet mignon, cooked medium and so did the other girl at our table. Â All the boys ordered the 55 day aged rib eye since they were sold out of the 75 day aged rib-eye. Â The boys were a bit sad by the steaks being sold our but still enjoyed the 55 day version.
The only reason I took off a star is because the other girl dining with use got a very under cooked steak. Â She sent it back and when it returned it was a new undercooked steak, but she felt bad complaining a second time. Â I felt bad for her not being able to fully enjoy her fillet.
We also ordered a couple of sides including Bok Choy, mac and cheese, truffle fries and the lobster and scrambled eggs with caviar on top. Â All were equally amazing.
The cake in the can was literally the icing on top. Â They brought out the cake beaters with batter on them for all of us to lick. Â Which was a little messy. Â I am not going to lie... I had to get my dress dry cleaned after this to get a stain out (yes it came out). Â Then they put the icing on the cake at your table right before they serve you. Â They give you a slice of the red velvet cake and a scoop of vanilla ice cream... a yummm to end the night!
The service here was superb and so was the ambiance. Â An overall great experience!
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