The Best Steaks in Chicago?
The rib eye at David Burke's Primehouse is astounding in texture and flavor
By Dennis Ray Wheaton
David Burke's Primehouse has raised the stakes on steaks. It now dry-ages prime bone-in rib eyes for 40 days ($49), 55 days ($58), and 80 days ($65). The 55-day rib eye is astounding in texture and flavor, more minerally than the excellent 40-day; the gamier 80-day approaches the biological wall for aging—you'll never forget it. Burke's is a New York operation, so Chicagoans may have to eat humble pie for dessert, but still ask for a tour of the Himalayan salt–tiled dry-aging room in the basement. The James, 616 N. Rush St.; 312-660-6000.
Photograph: Tyllie Barbosa
This article appears in the February 2008 issue of Chicago Magazine.
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Reader Comments:
I tried 55-day aged rib eye and found it disapointing at best. The meat was tough and didn't seem to be prime let alone aged. I will not give this restaurant a second chance.