you know what's great about restaurant week? the chance to try out really great, pricey restaurants at a reasonable price. that led us to reserve a table for lunch at david burke's primehouse to try out good quality steaks.
located in the james chicago hotel, david burke's primehouse is smacked right in the middle of downtown chi-town, just off the magnificient mile. their culinary style is their intepretation of modern american cuisine. it didn't take us long to locate the james hotel but when we went into the hotel, there weren't signs as to where the restaurant was so we had to ask someone at the hotel bar. my ex-boss who once recommended thePublican to us mentioned that he enjoyed the food at david burke's so we had a pretty high expectations for the food here.
anywho, i've seen himalayan salt used several times in iron chef america and is really curious how different it was going to be. i love the pink-ish color on the salt brick which makes it look so pretty. the slices of kobe beef was sliced very thinly and the saltiness of it pairs well with the mayo and the toasted french baguette slices. i enjoyed it. ryan thought his last slice of beef was a tad too salty.
entree| primehouse = steaks! no question about it. and that's exactly what we ordered. i ordered a 7 oz. dry aged N.Y. strip steak medium well...(*hides* argh don't yell at me! i know i know i practically killed the great piece of meat) and ryan ordered a 7 oz. 28 day aged, boneless delmonico steak done medium rare. they were both seasoned really well and the grilled crust outside keeps the juices inside the meat. mmm... finger licking good. kinda wish there were clearer grilled marks though.