David Burke's Primehouse Marks its 10-year Anniversary

10 years is an impressive feat for any restaurant, let alone a steakhouse in a city saturated with options. David Burke’s Primehouse officially joins the 10-year club among steakhouses this month, and the River North icon is celebrating throughout April with three different incentives. 

 

Courtesy of chef Dino Tsaknis and co., the first celebratory offering is the “Ultimate Dry-Aging Experience Contest.” Any guest who makes a reservation via OpenTable during brunch, lunch, or dinner service any day of the week will be entered into said contest. You don’t need to dry-age your own beef, in case that’s what you’re thinking. Rather, all you need to do is sit back and hope you get chosen as the lucky winner. One grand prize victor will receive an assortment of meats provided by David Burke’s Primehouse from Creekstone Farms. The meats are able to be dry-aged at the restaurant and ultimately enjoyed during a special dinner at your home or in the restaurant manned by Tsaknis along with a waiter and sommelier. The prize also includes a Primehouse Butcher Shop package. After the grand prize winner, five first prize winners will each receive a $100 Primehouse gift card. Pretty sweet rewards. All winners will be announced in May. 

Another celebratory offering this month is a little more altruistic. And sweet. David Burke’s famed “Cake in the Can” dessert is going charitable this month, with all proceeds from the elaborate confection going towards Common Threads. The dessert is literally served in a tin can, wherein red velvet cake is topped with cream cheese frosting and served with four scoops of vanilla ice cream. The best part is the dessert is served with beaters and cake batter, for optimal licking. 

Lastly, there’s a special beer promo this month, which is a collaboration between David Burke’s and Two Brothers Brewing Company. The limited release Beaux-Vine Beer (get it, like bovine?) was brewed exclusively for the restaurant, and will be available by the glass for $14 this month. The oak-aged saison, brewed with Cabernet grapes, is specifically designed to pair with David Burke’s dry-aged meats. 

Happy anniversary to David Burke’s! Here’s to 10 more. 

- Matt Kirouac