Denihan Hospitality
Dinner for 4 at David Burkes Primehouse in The James-Chicago, IL
- Item Number
- 195
- Estimated Value
- 400 USD
- Sold
- 345 USD to ufjh92
- Number of Bids
- 14 - Bid History
Item Description
Dinner for 4 at David Burke's Primehouse in The James Chicago.
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.
Since its inception in 2006, David Burke’s Primehouse has continued to redefine the modern American steakhouse by pushing the envelope of culinary creativity. The menu is marked by notable and whimsical dishes that are signature to the eclectic and innovative style of Chef David Burke, such as Pretzel Crusted Crab Cake and Kobe Beef Sashimi on Himalayan rock salt.
The first chef to own his own bull, Chef 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.
Under the leadership of Executive Chef Rick Gresh, David Burke’s Primehouse features a rotating menu that focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving culinary trends. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, Bone-In 20 oz. “South Side” Filet Mignon and Butter Poached Lobster.
Item Special Note
Expiration Dates: December 2012
Please call one week in advanced to make a reservation. Not valid on New Year’s Eve, Valentine’s Day, Mother’s Day, and Thanksgiving or whenever restaurant week is during the validity of the Gift Card. The Gift Certificate excludes service gratuities.
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