Take some time off from your shopping and enjoy a steak dinner and a tour of a Himalayan salt-tiled aging room at our inaugural Meetup.
From the restaurant's website:
"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 first chef to own his own bull, Chef Burke's commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke's Primehouse. 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."
Get to know Prime (and the bull story) and where your steak comes from:
"Raised at the sprawling Creekstone Farms, Prime represents the finest form of a Black Angus senior herd who sires the highly coveted USDA-quality grade beef served in David Burke's Primehouse. The result is perfectly marble-ized beef, which imparts the meat's unique flavor and juiciness. Angus beef is recognized as the superior marbling beef breed, but Prime takes it to the next level. Based upon computer modeling of Prime's lineage and offspring, he ranks in the top 2% of the active 14,361 Angus bulls in the United States with recorded purebred offspring. That means Prime's unique genetics and offspring provide the finest dining experiences across the United States."