David Burke's Primehouse in the James Hotel
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. See more David Burke's Primehouse in the James Hotel details
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, Wagyu Beef Sashimi on Himalayan rock salt with mushroom chips and truffle sauce, the award-winning 55-Day Aged Bone-In Ribeye and the "South Side" Bone-In Filet Mignon.