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Restaurants & Bars 3

Thanksgiving at David Burke's Primehouse--A Review

ChemWork | Dec 5, 200909:25 AM

Thank you to the Chicago Chowhounders who recommended this restaurant. I had a wonderful Thanksgiving Dinner at David Burke’s Primehouse. I arrived at the restaurant at 6:30 for my reservation, but my table was not yet ready—the restaurant was very crowded at that time. I waited in the lounge and ordered a cocktail, but it had not arrived when I was called for my table. The table was off in the corner, but I found the service quite attentive during my meal. One of my servers even offered me a book before he saw that I already had one. My cocktail order was lost, but that was the only minor problem throughout the evening. Thanksgiving was a four course prix fixed for only $39, an exceptional value given the quality and quantity of the food. Here are my courses:

Corned Hash & Eggs corned venison, potatoes & fried quail eggs with truffle mustard dressing
I was quite surprised by the enormous portion of corned hash and eggs. Furthermore, the taste was outstanding. The venison and a nice tender inside/crispy outside that I enjoy in my hash. There was a very high ratio of venison to potatoes. The fried quail eggs lent a nice counterpoint to the meaty hash. Everything was tied together well by the truffle mustard dressing. This dressing could have easily overwhelmed the other flavors, but it was quite delicate.

Roasted Beet & Goat Cheese Salad frisee, spiced pecans and sherry dressing
The second dish was very large as well. It marked a good interlude between the venison of the first dish and the turkey of the next. The salad was a very nice combination of red and yellow beets, goat cheese, pecans and frisee. All of the ingredients were in the proper proportions and the dressing was understated, nicely complementing the beets and goat cheese.

Slow Roasted Turkey sage stuffing, mashed sweet potatoes with brown sugar brittle,
green beans, cranberry orange chutney and giblet gravy
The main course of turkey and sides came on an enormous plate that was absolutely packed with food. The turkey had a very nice flavor although it was a little dry. The green beans were very fresh, but I wish they had been cooked just a minute longer. The other sides were outstanding and the gravy and cranberry sauce were both excellent.

Granny Smith Apple Cobbler cinnamon spiced caramel, sour cream ice cream
I was quite full by this time, but I could not pass up dessert. The apple cobbler was nicely warm and the pastry was crisp—clearly the dessert had not been sitting around. The caramel was a perfect accompaniment and was not so sweet that it overwhelmed the apple. I thought the sour cream ice cream provided a great counterpoint and helped cut some of the sweetness.

A turkey sandwich and two cookies were also provided as leftovers. I had the sandwich the next day and it was excellent, particularly the multigrain bread.

I know that people often look for places to have Thanksgiving and I heartily recommend David Burke’s. There were at least three choices for each course (you can get one of the signature steaks for a little extra) and, from what I could see, the dishes that others were ordering looked quite good. The restaurant had a fun atmosphere and was quite full. There was rock music playing, but it was not obtrusive. The service was really great the entire evening.

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