They had the $5 burger- week of Nov 9 written on the chalkboard in the dining room when I was there this week.
The 3 course lunch I had was quite reasonable at $20.09, altho as mentioned there was a small upcharge
(I think it was $5 for my 7 oz. Delmonico steak)
You could have a 20 oz. bone in ribeye for an $18 upcharge...
which is one of my favorite steaks- but that's not really a lunch-
or I could have done that and split the steak with my daughter....
It would have been plenty of food, and it was we did split the dessert...

Got this in an email from David Burke's this morning:

PBandFLuff and I decided to celebrate the end to our 10th wedding anniversary weekend at the Dim Sum brunch at Primehouse. All I can say about the brunch is "eh", maybe giving it a 5 out of 10, and that is generous. Not to say that any of the items were bad, but nothing was really good either. Our server never introduced himself and he never explained the concept of the how the brunch worked, we had to probe for more details, even though we told him this was our first time at the brunch. Second strike was that they were out of the tea that I requested. Yes, I know that these things do happen....

The highlight of the brunch was the hash and the pancakes with the apple syrup. The other items during the brunch were nothing memorable, and I personally did not see anything special with ther Burke burger that was served. The cholocate cake for the final course tasted like it was a week old, it was really dry.

In reading other posts, it sounded like you could order additional items that you were offfered, but we were told we could only have seconds of the cold items on the cart, which was a disappointment. They are also no longer offereing the $10 all you can drink bloody mary's...

There were a total of 7 tables occupied throughout our brunch, so it was a very slow day there.

Of course, these are just my thoughts on the place. I would be curious to see if anyone else has had the same or different experiences there during the past few weeks.

dansch wrote:

irisarbor wrote:She had their prime burger with an egg on top and fries which she really enjoyed, and I noticed they will be featuring for $5 the week of November 9.

Anyone have details or confirmation that this is coming back?

Email today confirms 11:30 a.m. to 3 p.m. Nov. 9-13.

One more post confirming that $5 burger is coming back, and I'm going to start believing that dansch, irisarbor, happy_stomach and LAZ have all recently been employed by DB's PR firm.

I'm not very good, but I'm cheap.

-Dan

dansch wrote:I'm not very good, but I'm cheap.

-Dan

you and the burger

Kennyz wrote:One more post confirming that $5 burger is coming back....

Sorry. I missed that there was another page to the thread.

Had Thanksgiving dinner here last night. I know it's a special menu, and certain allowances have to be made, but I think this place is incredibly overrated (with one very big exception, in a bit).

One of the ways I assess how a restaurant deals with customers is by looking at the price of Veuve Clicquot Yellow Label on the menu. We don't drink it, because I think for anything more than $30/btl it's overpriced, and you'll see that at restaurants exactly zero times. But at Primehouse, we have a new record. $25 for a glass, $60 for a half bottle, $120 for 750ml. Obnoxious. And the rest of the list was pretty much the same. They have a decent selection, but the markup is atrocious (and I'm not one of these people who think everything should be retail + $10---I have no issue with 100% markup. I do have an issue with 200% markup on 2006 Napa Cabs I can get by the case at Binny's).

Our server was fairly poor (for a place to pretends to be nice, anyway). I poured the wine all night, and he was basically there to just upsell.

First food item: a bone-dry piece of cornmeal. I can't believe they served it, to be honest. It wouldn't have been out of place at a Ponderosa.

Four-course prix fixe for $39. Third course is entrees, with a $25 surcharge for 15-day dry aged tenderloin, and $38 surcharge for the 40-day ribeye.

I had a corned venison hash with quail egg to start, which was decent, but the egg was overdone and there wasn't enough of it. With a bit of work, the dish would be good. Second course, frisee with goat cheese, beets, and spiced pecans. Tasty.

Third course, I had the tenderloin. Now here's the thing: my wife and I visited David Burke's probably a year ago or so, and my impression was that they made a killer steak and that everything else was subpar. This did nothing to change my impression. The flavor and texture of the meat are awesome (even though it came out medium instead of medium rare), and the char is just unstoppable. My only complaint is I think the crust is a bit salty; it's quite overpowering.

Dessert was a fine (not bad, not great) apple cobbler.

We had a $79 bottle of South African Cab Franc (which was a *bargain*, relatively), bringing the total before tip to $230.

No thanks. We won't be back, unless I find out the corkage policy is decent and we can order literally nothing but steak.

edit: on the way home, we realized we hadn't been given the promised turkey sandwiches. But they probably would have sucked, anyway.

We were at DB for Thanksgiving too! Maybe we got your sandwiches : we got 5 and should have gotten only 3.

I put my review over in the Thanksgiving Restaurant thread
viewtopic.php?p=295291#p295291

Yes, the markup on wine there is amazingly high.

Although late, if you hurry, you can still catch this deal:
Fox Chicago's Deal of the Day is lunch at DB Primehouse for $20

http://www.myfoxchicago.com/dpp/good_da ... icago-deal


Enjoy if you can make it!

fwiw, primehouse has that same deal for lunch every weekday -- 3 courses for $20.09. Steak entrees are an upcharge.

Got an email from Primehouse this morning..

They're running a special from 1/18-1/21: 2 for 1 on the 55 day dry aged rib-eye (lunch or dinner).

Quite a deal. I wonder if business is really that bad?

Every once in a while, Primehouse sends out a truly amazing deal. Sometimes even on holidays and special occasions (and sometimes at the last minute).

Unfortunately (IMHO), there's also this blog report that they will be changing from their "American dim sum" Sunday brunch (which I really, really loved) to a bento brunch.

I made reservations for tomorrow night for the 55day dry aged steak deal. Hopefully they won't run out before I get there. I've never had a steak quite that aged before. Is it best very rare? I'm pregnant so I have to be a bit careful with doneness of meat, but I'm willing to go medium rare...

No doubt about it, their meat's great.

Cooking it to the desired temp? In my experiences, the product exceeds their abilities.

Anytime I see a post about this place i get sad because in one year it went from my favorite steak house anywhere to a total disappointment.

I'm not picky when it comes to service. . .i swear! But in the past 3 times I've been there they have:

- twice overcooked my ribeye to well done, when i asked for medium;
- severely undercooked the replacement ribeye to "blue" level while charring the outside beyond repair
- once served me a zero-flavor ribeye that was less tasty than something at Chili's or Applebees.
- forgotten to bring out an appetizer on one occassion
- forgotten to bring out a desert on another occasion.
- failed to return to my table on a slow night for 60 minutes to ask about refills, etc
- thrown my considerable leftovers away when i disticntly told my waiter and the clean up guy I was taking them home (why wouldn't I take it home??. . it was the second steak they had brought me that i Had barely touched since my date had finished her steak before my replacement steak even came out)

I'm sure I'll calm down and eventually give into my gullett, thereby returning to my go-to steakhouse. . but it won't be easy. It's almost like they've been trying to drop the ball. You've gotta do alot to get me to not come back to a place with great food, but they've managed to do it for a long while.

I've felt that pain myself. Too bad they didn't give a shit.

My wife and I were here on Saturday night, and food and service went off without a hitch. Everyone we interacted with was warm, pacing was just about perfect, and all of the food was prepared well.

I don't know what has changed, if anything, since January, but my experience did not match up with the negative problems posted above me.

SSDD

headcase wrote:My wife and I were here on Saturday night, and food and service went off without a hitch. Everyone we interacted with was warm, pacing was just about perfect, and all of the food was prepared well.

I don't know what has changed, if anything, since January, but my experience did not match up with the negative problems posted above me.

SSDD

I was also there Saturday and had a very good meal with only one minor hitch. The steak I had ordered medium rare came out extremely well done (the other two steaks at the table came out perfect). It was quickly replaced with a properly cooked steak, accompanied by a manager apologizing for the mistake and a free order of onion rings.

Primehouse continues to be my favorite steakhouse in the city.

Ghazi wrote:Anytime I see a post about this place i get sad because in one year it went from my favorite steak house anywhere to a total disappointment.

I'm not picky when it comes to service. . .i swear! But in the past 3 times I've been there they have:

- twice overcooked my ribeye to well done, when i asked for medium;
- severely undercooked the replacement ribeye to "blue" level while charring the outside beyond repair
- once served me a zero-flavor ribeye that was less tasty than something at Chili's or Applebees.
- forgotten to bring out an appetizer on one occassion
- forgotten to bring out a desert on another occasion.
- failed to return to my table on a slow night for 60 minutes to ask about refills, etc
- thrown my considerable leftovers away when i disticntly told my waiter and the clean up guy I was taking them home (why wouldn't I take it home??. . it was the second steak they had brought me that i Had barely touched since my date had finished her steak before my replacement steak even came out)

I'm sure I'll calm down and eventually give into my gullett, thereby returning to my go-to steakhouse. . but it won't be easy. It's almost like they've been trying to drop the ball. You've gotta do alot to get me to not come back to a place with great food, but they've managed to do it for a long while.

Well, I went back despite my (hollow) pledge to make them wait for me. .and it was excellent. The won me over again. That was easy.

I can forgive them almost anything because of the steaks. I have not had better meat anywhere.

This seems like a pretty good deal: http://www.davidburkesprimehouse.com/menus/Rioja-Wine-Week-Menu.pdf

During the summer, Chef Gresh is running an every-other-week (or so) dinner on Wednesdays. He shops at the Green City Market, and makes up a menu based on what he thinks is good. They match it with wines, and both the Sommelier and Chef talk about the food. When weather permits, it's outside seating.

It was a lot of fun, and I really enjoyed the food and the wine, and both the Chef and Sommelier were fun to talk to - clearly excited about what they were doing, everything was really well thought out. Especially given the impromptu nature of the food, based on what was good in the market that day. The Pastry chef came out too, he was kind of quiet

Courses were:

Home made Ciabatta bread, Truffled White Bean puree
Bortolotti Prosecco di Valdobbiadene

Compressed Melon, Ahi Tuna Crudo, Fresh Michigan Wasabi, Cilantro Oil
Rock Sake, Nigori, California

Quick Pickled Beets, Home made Prosciutto, Fried Okra, Goat Cheese Fondue
William Fevre Chablis, 2008

BBQ Bacon Stuffed Tenderloin, Heirloom Tomato Risotto, Grilled Eggplant, Roasted Garlic
Corregia Nebbiolo, Roero 2007

Peach Cobbler, Oatmeal Streusel, Blackberry Ice Cream
Jorge Ordonez "Victoria" Moscatel 2006

Producers called out were
Nick Nichols Farm
Rod Rare Tea Cellars
Pete Seedling Farm
Tracy 3 Sisters Farm

I think the next one is in Sept.

Chef Gresh is a very talented and passionate chef. I attended a beer dinner at Primehouse and I thought all the pairings where great and he was really into what he does.When I think of a typical Steak House chef really what comes to mind is all the classics, creamed spinach, lyonaise potatoes, steamed broccoli , a few sauces etc. Why I like his cooking is that he puts a modern twist on the steakhouse menu. It is fun as well as some of the best steaks I have ever eaten. I hope he continues to get the press he deserves.

It had been too long since I last visited David Burke's but I was lucky to get there last night.

75-day dry aged ribeye was in order. Ordered medium rare, delivered maybe a touch less than medium rare but that's fine with me. A delicious steak. It seemed even gamier than I remember, and really packed in the flavor.

Popovers were dry and overcooked last night. I had part of one, shoved it away, and asked for another but it too was overcooked. Hopefully, just a problem last night because their popovers are almost good enough on their own to justify a visit.

We shared a few sides too - mac & cheese, spicy asparagus and garlic spinach. Mac & cheese pretty bland, asparagus and spinach fine but nothing exciting. Also had surf and turf dumplings (turf part was short rib dumpling and was quite good) which were fine but not great. Of course, if you're going to David Burke's, it is about the beef. I've never had a great experience with their sides . . . Keefer's is much better in this department, in my opinion. As for service, excellent as usual. And there's nothing wrong with going to bed and seeing 75-dry aged steaks in your dreams.

Is this still The Place For Steaks? (Wait, that's Eli's trademark).
I'm counting chickens before they've hatched, but I've got a windfall coming, and this looks like the place to splurge.

Has anyone been for the "ShakenSTEAK Lunch" yet? I received an email blast - and have reserved for this Friday - touting this special, which includes an 8 oz. filet with side dish and (shaken) vodka or gin martini for $15.50. Nothing too mysterious about the offering, but would be interested in any notes about it.

David Burke's is still hitting on all 8 cylinders! (homage to the Auto Show which I did not attend)
Took a tour of the aging room and my friend and I both had the 40 day rib steaks at $52 a pop today.
Mine was rare and was perfectly done and my friends medium-rare also perfect. Crust could not have better.
Truffle/asiago fries were very good as was the service.
The aging room has a great aroma of dry aged meat and is well worth a tour. It's much more simplistic than I thought with only the wall of salt and a standard type of humidifier. Nothing esoteric just great meat and lots of it, nice and crusty.-Dick

Had a Valentine's Dinner here last night. I think I would prefer a night when I can pick my own menu. The bone in filet and the popover were excellent. Everything else was fine. The sauteed spinach, and mac and cheese were good (wish they would use a different noodle than penne) Nothing that stood out other than the chef's ridiculous overuse of truffle oil/salt. The popcorn had truffle oil, the salt cod mashed potato appetizer (these went uneaten on our platter) then the tomato on the salad was roasted with truffle salt. We were afraid to order some of the sides for fear of more truffle oil. The steak was ordered medium, and it was a bit gray on the outer edges, but about perfect in the middle. It was a thick piece of meat. They were moving tables fast in there last night. I know it was v-day, so we were willing to overlook the usual pitfalls.