Creativity.

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 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.

The dinner menu is here.