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Dry-aged steaks are the attraction at this restaurant in the James Chicago Hotel.

Our Review

At David Burke's Primehouse there's plenty of sizzle to go with the steak, including an in-house dry-aging room tiled with Himalayan salt and a proprietary sire bull named Prime 207L. But I was impressed despite myself. All meals begin with addictive cheese popovers baked in individual copper pots; fine starters include Kobe beef sashimi drizzled with truffle oil and pristine oysters. For the main course steak is clearly the way to go: my dining companion's filet mignon, a lightly aged bone-in beauty, had a distinctive beefy tang, and my bone-in rib eye, dry aged for 28 days, had me composing a mental thank you note to Prime 207L. There are a number of sauces available, including a bearnaise, a lush truffle sauce, and a house-made steak sauceā€”all of which gild the lily.

Gary Wiviott

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Price: $$$$
Payment Type: American Express, Discover, MasterCard, Visa

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