David Burke's Primehouse, nestled into the historic Rush Street, is Chicago's most trendy steakhouse. Executive chef Rick Gresh uses only the freshest local ingredients to compose his whimsical and innovatively designed dishes. What makes David Burke's Primehouse unlike any other steakhouse in Chicago is their distinctive Himalayan salt-tiled room on location, where Chef Gresh dry ages his meats. The result is tender and succulent melt-in-your-mouth cuts of beef. The contemporary décor is representative of the restaurant's mission: to serve up the finest quality dishes that are also seasonal and avant-garde. The service is flawless, and servers are always ready with a recommendation for first timers. Award-winning entrees include the "South Side" filet mignon and the butter poached lobster. Choice appetizers and side dishes such as the lobster bisque and spinach gnocchi keep diners coming back for more, as David Burke's Primehouse always delivers on quality and flavor.