Reader’s Choice

David Burke’s Primehouse

The parade of svelte fashionistas gliding through the swank lobby bar of the James Hotel in their Christian Louboutins might lead one to believe that David Burke’s Primehouse is, as they say in Texas, all hat, no cattle, but that’s just not the case. The prime beef is aged in a room lined with Himalayan salt, which gives it a tangy, full beef mineral flavor that makes you realize what a line of bull the wet-aged steak-house camp has been dishing out. The lightly aged bone-in fillet is worlds from the effete, textureless version you’ll get at the average steak house, and the 28-day dry-aged bone-in rib eye is only trumped by the amazingly flavor-funky 40-to-70-day dry-aged beef, though prices for the latter may necessitate a bank loan. The tableside Caesar, well-done steak-house sides, and bold if steak-house-pricey wine list, make a complete package, though the focus is, as it should be, the beef on the plate.  616 N. Rush, 312-660-6000, davidburke.com/primehouse.html. —Gary Wiviott

Readers’ Choice

Gibsons Steakhouse

1028 N. Rush, 312-266-8999, gibsonssteakhouse.com.

Send a letter to the editor.

From the Reader blogs