{"id":17510,"date":"2012-09-05T23:48:25","date_gmt":"2012-09-06T05:48:25","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=17510"},"modified":"2026-04-06T10:38:55","modified_gmt":"2026-04-06T16:38:55","slug":"david-burkes-primehouse-chicago-illinois","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17510","title":{"rendered":"David Burke’s Primehouse – Chicago, Illinois (CLOSED)"},"content":{"rendered":"
\n
\"\"
David Burke’s Primehouse in Chicago<\/span><\/figcaption><\/figure>\n

By day, my friend James Sorenham was an architect of his business group’s data warehouse and business intelligence strategies.\u00a0 By night and on weekends, James was a gentleman farmer tending to a small herd at his Broke Again ranch outside Portland, Oregon.\u00a0 James took immense pride in raising prized beef cattle and kept his colleagues apprised of their progress through his weekly status reports.\u00a0 Alas, his writing skills weren’t in the same zip code as his data management skills so when he reported that he had “personally inseminated sixteen cows,” he got teased mercilessly about his deviant bestial activities.<\/span><\/p>\n

The fact that David Burke is the first chef to own his own bull means “personal insemination” of beef cattle can best be left to the bovine persuasion.\u00a0 That leaves Chef Burke to follow his passions as one of America’s most pioneering chefs and self-proclaimed chef, artist, entrepreneur and inventor.\u00a0 The New York-based Burke is a practitioner of culinology, a revolutionary approach to food that blends technology and the culinary arts.\u00a0 By experimenting with interesting ingredients and cooking techniques, he has developed such culinary innovations as an edible bacon candle which can be lit, smelled and<\/em> eaten.\u00a0 His innovative style translates well to the arena of prime grade beef.<\/span><\/p>\n

\"\"
My friends Bill Resnik and Paul Fleissner about to take their seats in one of the capacious dining rooms at David Burke’s Primehouse<\/span><\/figcaption><\/figure>\n

Founded in 2006, David Burke’s Primehouse has redefined the modern American steakhouse with its out-of-the-box approach to culinary creativity.\u00a0 Located\u00a0in the James Chicago Hotel on the corner of Rush and Ontario just west of the Magnificent Mile, the restaurant remains one of Chicago’s few remaining practitioners of dry-aging its beef.\u00a0 The Primehouse dry-ages its beef in a Himalayan salt-tiled aging room on the premises.\u00a0 While USDA prime grade, hand-selected beef is the restaurant’s raison d’etre, the menu also showcases Chef Burke’s signature whimsical and imaginative dishes such as the Lollipop Tree, cheesecakes on lollipop sticks.<\/span><\/p>\n

The Primehouse has two full-time butchers who butcher meats and fish on a daily basis Monday through Friday.\u00a0 The back wall of the aging room is lined with Himalayan pink salt which performs two functions.\u00a0 It purifies the air and slowly seasons the beef by extracting all the moisture out of the beef.\u00a0 The Himalayan Salt Room (henceforth known as the aging room) is maintained at a constant state of between 34 and 40 degrees with sixty-percent humidity (a normal refrigerator is at about ninety-percent humidity).\u00a0 All the beef is tagged with the date it was placed into the aging room and its weight at the time.<\/span><\/p>\n

\"\"
Cheese bread<\/span><\/figcaption><\/figure>\n

Because of the room’s climatic conditions, the beef begins to break down very slowly, but doesn’t dehydrate all the way through.\u00a0 Instead it becomes more tender. \u00a0 While in the drying room, however, the beef’s exterior is desiccated and the cut of beef is firm and hard as might be expected from beef stored in a cold-temperature.\u00a0 Ideally, the beef experiences about a twenty-percent loss of volume after 28 days and another fifteen-percent when it’s trimmed later.\u00a0 At 75 days, the beef experiences a loss in volume of about 55 percent.\u00a0 The Primehouse dry-ages ribeyes, sirloins, short-loins and chuck as well as prosciutto, kidneys, veal breads and brisket.<\/span><\/p>\n

With “wet-aging,” the process used by many of Chicago’s best steak and chop houses, the beef is placed into a plastic bag and is then cryo-vacuumed (air is sucked out of it).\u00a0 The beef basically “sits” there and flavor isn’t developed.\u00a0 When you cut a wet-aged slab of beef into individual steaks, a puddle of blood ensues\u00a0 With the dry-aging process used at the Primehouse, flavor is actually developed because of the catalytic intensification.\u00a0 When a dry-aged cut of beef is prepared, what’s being cooked is the beauteous marbling and fat which breaks down the beef, making it tender and imparting a sweet, meaty flavor some have likened to an exotic foie gras like quality.
\n<\/span><\/p>\n

\"\"
Bacon Sticks: black pepper, maple syrup<\/span><\/figcaption><\/figure>\n

The beef at David Burke’s Primehouse is brought in once a week from Kentucky.\u00a0 The aforementioned 2,500-pound bull, who just might have the best job in the world, performs his “service” three times a day six days a week.\u00a0 The cows are high quality Black Angus prime.\u00a0 The aging room can accommodate more approximately 12,000 pounds of beef valued as much as some homes.\u00a0 Because of the restaurant’s bustling business, the aging room retains a month and a half of inventory at all times.\u00a0 The minimum dry-aging period is 28 days and the maximum is 75 though one ribeye has remained in the aging room since April 4, 2006 when the restaurant first opened.\u00a0 It’s starting weight was 10.10 pounds, but today, it’s a mere shadow of its former self.<\/span><\/p>\n

When the beef is trimmed down, all the aged beef trim and fat is rendered down and tossed with roasted garlic, mustard powder and spices before being brushed on each steak as it goes out.\u00a0 The staff calls it “beef love.”\u00a0 It’s no wonder so many consider the Primehouse the very best steakhouse not only in Chicago, but in the entire country.\u00a0\u00a0 Prime dry-aged beef is only one of many things the restaurant does exceedingly well. Chicago Magazine named the Primehouse “Burker” one of the top ten burgers in Chicago.\u00a0 Not surprisingly, the ten ounces of beef which form the beef patty are also dry aged.<\/span><\/p>\n

\"\"
Ahi Tuna: spicy chili bean sauce<\/span><\/figcaption><\/figure>\n

The Primehouse has a relatively understated ambiance.\u00a0 It’s contemporary and relaxing.\u00a0 The cynosure at one wall is shelf work from which small blocks of Himalayan salt dangle.\u00a0 Lighting is subdued, but sufficient for the visual appreciation of your meal.\u00a0 The ambassador-like staff will take excellent care of you, explaining every detail of the aging process to the extent you want.\u00a0 We asked a lot of questions and were amazed at our server’s encyclopedic knowledge. Our server happened to be from Santa Fe and took very good care of us.\u00a0 Frankly, the only aspect of our meal that wasn’t absolutely first-rate was the soundtrack which seemed overly loud and disjointed for an otherwise classy milieu.<\/span><\/p>\n

As you contemplate the menu,a cheesy Parmesan bread “popover” on a tin-can-like pan will be delivered to your table.\u00a0 It’s a delicious difference from the de rigueur, ho-hum bread served at many steak restaurants.\u00a0 The exterior of the Parmesan popover is crusty while the interior is light and chewy.\u00a0 Best of all, it’s served with soft butter.\u00a0 You’ll luxuriate in the popover’s wispy softness as you contemplate the “sticks and stones” on the menu.\u00a0 Sticks are essentially items such as bacon, octopus and Kobe corn dogs served on a lollipop type stick.\u00a0 Stones are hot Himalayan salt stones atop which you cook such starters as ahi tuna, steak and lamb loin.\u00a0 <\/span><\/p>\n

\"\"
A “Caesarista” prepares to create a Caesar salad tableside.<\/span><\/figcaption><\/figure>\n

One experience not to be missed is the tableside creation of a Caesar salad<\/em>.\u00a0 It’s one of the unique and personal experiences that once set apart the very best prime steak restaurants of a bygone era\u00a0 A specially trained “Caesar barista” or “Caesarista” whisks the Parmesan-rich dressing by hand with egg yolks then tosses it with fresh Romaine lettuce.\u00a0 Other classic ingredients include garlic, freshly squeezed lemon juice, olive oil, Worcestershire sauce, salt, pepper and of course, Parmesan.\u00a0\u00a0 Your Caesarista will ask whether or not you want anchovies on your salad.\u00a0 Frankly, it’s the only way a Caesar salad should ever be made.<\/span><\/p>\n

From among the “sticks,” the one which called loudest to me is the bacon<\/em>, five sticks of thick pork-belly bacon.\u00a0 This is a perfect marriage of savory and sweet, pairing a smoky, salty bacon laced with black pepper and a lacquer-like maple syrup coating. \u00a0 This fun carnival-stick-food-like starter is further proof that bacon goes well with everything.\u00a0 From the “stones” section of the menu, we had the Ahi tuna with a spicy chili bean sauce.\u00a0 For what more could you ask: five pieces of uncooked tuna per order plus the treat of preparing it yourself on a thick Himalayan salt stone.\u00a0 If you like your sashimi slightly seared, you’d better pay close attention to the cooking process.\u00a0 Even at just slightly more than seared, the tuna is quite good.\u00a0 The spicy chili bean sauce adds punch and saltiness.<\/span><\/p>\n

\"\"
Himalayan Salt Dry-Aged Reserve Ribeye Steak Aged 75 Days<\/span><\/figcaption><\/figure>\n

On an October 8, 2011 episode of the Food Network’s “Meat & Potatoes,” host Rahm Fama called the Primehouse’s 75-day dry-aged rib-eye “the best steak I’ve had in my 35 years<\/em>!”\u00a0 An endorsement from a highly respected chef and fellow carnivore (especially one from New Mexico like Fama) certainly carries a lot of weight with me.\u00a0 While the 75-day dry aged rib-eye may be perpetually listed on the menu, it isn’t always available.\u00a0 On the date of our visit, only one 75-day aged steak remained.\u00a0 My friends Bill Resnik and Paul Fleissner insisted I have the privilege of consuming it.\u00a0 Bill would order the 55-day aged ribeye and Paul the 40-day aged ribeye.<\/span><\/p>\n

I must admit there’s more than a little bit of trepidation in ordering a steak the menu describes as having “intense beef flavor<\/em>.” That sounds just a bit intimidating.\u00a0 Just what is intense beef flavor and why haven’t I had it before?\u00a0 Our server recommended the steak be prepared at medium-rare.\u00a0 Two bottles of David Burke’s 207L (the designation for Burke’s prize bull) Prime Steak Sauce were brought to our table, but none of us could conceive of desecrating our steaks.\u00a0 No sauce could possibly have improved on perfection.\u00a0 The 75-day aged rib-eye was indeed sinfully rich, decadent and utterly beefy. The rib-eye was richly marbled and just as our server explained, the marbling intensified the aged flavor.\u00a0 So did the “beef love.”\u00a0 The steak was tender and moist with a pinkish hue, but not the bloody flavor of wet-aged beef.
\n<\/span><\/p>\n

\"\"
55-Day Rib-eye<\/span><\/figcaption><\/figure>\n

There was a discernible difference in flavor profile between the 75-day rib-eye and the 55-day aged rib-eye described on the menu as “deep, concentrated beef flavor.”\u00a0 This was another absolutely outstanding steak, one named “best dry aged steak” by Chicago Magazine in 2008.\u00a0 The 55-day aged rib eye had a nice fat and marbling content and indeed, a bold and concentrated flavor.\u00a0 The 40-day aged ribeye, described as having “rich beef flavor” was similarly distinctive.\u00a0 We were amazed at what a difference a few days makes!\u00a0 Why all prime beef and chop houses don’t dry age their steaks for as long as David Burke’s Primehouse is a mystery.
\n<\/span><\/p>\n

There are seven side dishes available to have with your steak.\u00a0 All are available for seven dollars a piece or three for nineteen dollars (as of September, 2012).\u00a0 The Mac N’ Cheese Carbonara Style<\/em> will never be mistaken for Kraft dinner.\u00a0 It’s a grown-up mac n’ cheese made with a rigatoni noodle, heavy cream, fresh peas and rich cheeses.\u00a0 Another superb side is the creamy spinach tinged with garlic.\u00a0 Both the mac n’ cheese and the creamy spinach were very rich, perhaps too rich after having had such an indulgent steak.
\n<\/span><\/p>\n

\"\"
Mac N’ Cheese Carbonara style<\/span><\/figcaption><\/figure>\n

David Burke has lamented that the steakhouse experience often leaves guests so full, they don’t have room for desserts.\u00a0 That’s one of the reasons so many of his dishes are intended to be shared.\u00a0 You have got to save room for one of Burke’s fun and inventive desserts.\u00a0 The Primehouse desserts, cheeses and coffee menu is unlike that of any restaurant not owned by David Burke.\u00a0 As fun as it is to peruse, have your server explain the dessert in which you’re interested.\u00a0 Desserts are not always as they appear.\u00a0 The “carrot cake<\/em>” which my friend Bill ordered was essentially a “deconstructed” and reinvented carrot cake.\u00a0 The components–gingerbread dream rooibos cake, pineapple golden raisin jam, orange cheesecake, black walnut ice cream and candied carrots–aren’t what your mom’s carrot cake recipe calls for, but they make for an outstanding dessert.
\n<\/span><\/p>\n

The banana split sundae<\/em> is also unlike any other banana split-sundae hybrid you’ve ever had.\u00a0 It’s layers of flavor complexity and absolute decadent deliciousness, one of the very best desserts I’ve ever had.\u00a0 Each component–salted caramel chocolate ice cream, caramelized banana, brandied cherries, spiced pecans and roasted pineapple slices–would have made a wonderful dessert on its own, but the compilation was mouth-watering.\u00a0 It wouldn’t be a stretch to call this the next best thing on the menu to one of the fabulous dry-aged steaks.
\n<\/span><\/p>\n

\"\"
Banana Split Sundae: salted caramel chocolate ice cream, caramelized banana, brandied cherries, spiced pecans, roasted pineapple<\/span><\/figcaption><\/figure>\n

David Burke’s Primehouse is a pioneering steakhouse in a city long renowned for its prime steakhouses.\u00a0 It’s\u00a0 a beef emporium for the new millennium with dry-aged prime beef unlike any other anywhere.
\n<\/span><\/p>\n

DAVID BURKE’S PRIMEHOUSE<\/strong>
\n616 North Rush at Ontario
\nThe James Hotel Chicago
\nChicago, Illinois<\/strong>
\n(312) 660-6000
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 5 September 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$ – $$$$$
\nBEST BET<\/strong>: 75-Day Aged Ribeye, 55-Day Aged Ribeye, 35-Day Kansas City Strip, Banana Split Sundae, Carrot Cake, Mac N’ Cheese Carbonara Style <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

By day, my friend James Sorenham was an architect of his business group’s data warehouse and business intelligence strategies.\u00a0 By night and on weekends, James was a gentleman farmer tending to a small herd at his Broke Again ranch outside Portland, Oregon.\u00a0 James took immense pride in raising prized beef cattle and kept his colleagues apprised of their progress through his weekly status reports.\u00a0 Alas, his writing skills weren’t in the same zip code as his data management skills so when he reported that he had “personally inseminated sixteen cows,” he got teased mercilessly about his deviant bestial activities. The fact that David Burke is the first chef to own his own bull means “personal insemination” of beef cattle can…<\/p>\n","protected":false},"author":1,"featured_media":46905,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[699,262,6,5647,79,553],"tags":[],"class_list":["post-17510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-closed-in-2017","category-closed","category-illinois","category-rating-n-r","category-steak","category-across-america"],"yoast_head":"\nDavid Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17510\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"David Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"By day, my friend James Sorenham was an architect of his business group’s data warehouse and business intelligence strategies.\u00a0 By night and on weekends, James was a gentleman farmer tending to a small herd at his Broke Again ranch outside Portland, Oregon.\u00a0 James took immense pride in raising prized beef cattle and kept his colleagues apprised of their progress through his weekly status reports.\u00a0 Alas, his writing skills weren’t in the same zip code as his data management skills so when he reported that he had “personally inseminated sixteen cows,” he got teased mercilessly about his deviant bestial activities. The fact that David Burke is the first chef to own his own bull means “personal insemination” of beef cattle can…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=17510\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-06T05:48:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T16:38:55+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"465\" \/>\n\t<meta property=\"og:image:height\" content=\"305\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"David Burke’s Primehouse – Chicago, Illinois (CLOSED)\",\"datePublished\":\"2012-09-06T05:48:25+00:00\",\"dateModified\":\"2026-04-06T16:38:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510\"},\"wordCount\":2281,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/DavidBurke07.gif\",\"articleSection\":[\"Closed in 2017\",\"Gone But Not Forgotten\",\"Illinois\",\"Rating: N\\\/R (Not Rated)\",\"Steak\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510\",\"name\":\"David Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/DavidBurke07.gif\",\"datePublished\":\"2012-09-06T05:48:25+00:00\",\"dateModified\":\"2026-04-06T16:38:55+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/DavidBurke07.gif\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/DavidBurke07.gif\",\"width\":465,\"height\":305},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=17510#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"David Burke’s Primehouse – Chicago, Illinois (CLOSED)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"David Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=17510","og_locale":"en_US","og_type":"article","og_title":"David Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"By day, my friend James Sorenham was an architect of his business group’s data warehouse and business intelligence strategies.\u00a0 By night and on weekends, James was a gentleman farmer tending to a small herd at his Broke Again ranch outside Portland, Oregon.\u00a0 James took immense pride in raising prized beef cattle and kept his colleagues apprised of their progress through his weekly status reports.\u00a0 Alas, his writing skills weren’t in the same zip code as his data management skills so when he reported that he had “personally inseminated sixteen cows,” he got teased mercilessly about his deviant bestial activities. The fact that David Burke is the first chef to own his own bull means “personal insemination” of beef cattle can…","og_url":"https:\/\/www.nmgastronome.com\/?p=17510","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2012-09-06T05:48:25+00:00","article_modified_time":"2026-04-06T16:38:55+00:00","og_image":[{"width":465,"height":305,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif","type":"image\/gif"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=17510#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"David Burke’s Primehouse – Chicago, Illinois (CLOSED)","datePublished":"2012-09-06T05:48:25+00:00","dateModified":"2026-04-06T16:38:55+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510"},"wordCount":2281,"commentCount":0,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif","articleSection":["Closed in 2017","Gone But Not Forgotten","Illinois","Rating: N\/R (Not Rated)","Steak","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=17510#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=17510","url":"https:\/\/www.nmgastronome.com\/?p=17510","name":"David Burke's Primehouse - Chicago, Illinois (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif","datePublished":"2012-09-06T05:48:25+00:00","dateModified":"2026-04-06T16:38:55+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=17510#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=17510"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=17510#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/DavidBurke07.gif","width":465,"height":305},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=17510#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"David Burke’s Primehouse – Chicago, Illinois (CLOSED)"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/17510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17510"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/17510\/revisions"}],"predecessor-version":[{"id":79179,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/17510\/revisions\/79179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/46905"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}