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Member Reviews
Restaurant Review LinksListed below are links to reviews of David Burke's Primehouse from around the web.
"Since we ordered two burgers, we opted to get one with fries and one with the usual accompaniment, Asiago truffle potato skins. I thought the skin-on fries at Primehouse were very good, but I was absolutely blown away by the skins...."
"Steaks run $34-$42 and include a signature "South Side" filet mignon that, unlike most filets, is lightly aged. In addition to Burke's two signature sauces, you can further customize with a miso sauce or blue cheese mousse, among others...."
"My wife and I ate here after reading the TripAdvisor reviews. We ate on Sunday evening and the restaurant had very little business...."
"I had no complain regarding to the steak at all. The only issue is the price because it is not something I can afford everyday...."
"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. All meals begin with addictive cheese popovers baked in individual copp..."
"The Scouting Report: The James Hotel brings heavyweights (NYC restaurateur Stephen Hanson, Equinox Fitness guru Danny Errico, and W Hotels’s Brad Wilson); streamlined design (all steel, wood, and glass); and guest rooms with standout touches like pl..."
"As usual my lunch was terrific, especially my East meets West coast oyster appetizer, cheddar-laced apple pie and popovers served with pink salt and excellent butter...."
"The burger is topped with a bit of cooked garlic spinach and fried onions (not too much of either) and placed on a sturdy potato bun that has a small smear of smoked-bacon mayonnaise. It's really, seriously good. The truffled and asiago-dusted fries, also..."
"Question: Who the hell is David Burke and why should you care? But you really only need one answer: He's the former vice president of culinary development for Smith & Wollensky Restaurant Group, and chef-proprietor of davidburke & donatella and David Burk..."
"Your 'semi-vegetarian' comments about Burke's bull babies is ridiculous, and reaffirms why close-minded gastronomes like yourself should not write food reviews. except people who don't like to be reminded that their caesar salad dressing is made from real..."
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