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David Burke's Primehouse


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David Burke's Primehouse

powermd | | Apr 5, 2008 09:44 PM

Given the very positive reviews in the most recent "best steak" thread, and how sharply this contrasted with our experience there, I thought this deserved a thread of it's own.

After carefully reading through the various reviews of Chicago steak houses, my group settled on Primehouse. Capital Grille seemed to be the other best contender for top steak. We really didn't care about the scene- just the food. There were five of us, and we all skipped lunch, anticipating an exceptional meal.

Here's the menu, for reference:

I'll get right to the point. Three of us had the famous grass fed 40-day dry aged rib eye ($49), and were totally disappointed. This was one of the most bland tasting rib eye's I've ever had. I wished I had gotten it au poivre just to give it some taste. I've made steaks at home on the grill from Fox & Obel that were more impressive. A friend got the 55-day (it goes up to 75-day). The 55-day dry aged rib eye was very good- it had the intensity you expect from a serious dry aged steak, but for $58, it seemed overpriced. Some friends dining at another table tried the Kobe sashimi, which they loved, and the porterhouse for two, which was also reportedly good.

I recently had the pleasure of dining at Craftsteak in NYC and was totally blown away. The grass fed rib eye there cost $52 and was several orders of magnitude better than the 40-day I had at Primehouse (and still quite a bit better than the 55-day). Add to that the side dishes were incomparably better, with lovely gourmet touches, service was appropriate to the prices- and the total cost was similar.

Of note, the ceasar salad was excellent- one of the best I've had anywhere. It's prepared tableside. The truffle asiago fries are a must-order, and the creamed spinach was excellent (although I didn't detect any cream...). The old-school hash browns were boring and very much skippable, as was the basil-mashed (slightly better).

Another friend who ordered the tuna (rare) found it to be very disappointing. It was about 2 inches thick, lightly seared on the outside, and perfectly rare inside. I tried it, and though the texture was good, and the meat was not gristly, a flavorful crust was lacking, and there was no sauce to liven it up. Booo--ring. A piece of tuna like that should have been an event all it's own, instead, it was an afterthought.

Last night we went to One Sixty-Blue, which was an oustanding restaurant, with a much more pleasant atmosphere, better service, MUCH better food, that was less expensive.

Primehouse, in it's current form, is an overpriced joke. They should eliminate the 40-day rib eye, and knock their prices down a full notch on the scale. They need to find a recipe for the tuna, because currently, they don't seem to have one. All of the side dishes could use some work as well. We skipped dessert, not wanting to be disappointed any further.

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