616 N. Rush Street (at Ontario) • Chicago, IL 60611

Breakfast – Monday through Sunday: 7 – 11 a.m.
 – Monday through Saturday: 11:30 a.m. – 3 p.m.
 – Sunday: 11 a.m. – 2 p.m.
Dinner – 
Sunday: 5:30 – 10 p.m.
  Monday through Thursday: 5:30 – 10 p.m.
  Friday & Saturday: 5:30 – 10:30 p.m.


Located in The James Chicago Hotel on the corner of Rush and Ontario, David Burke’s Primehouse continues to redefine modern American cuisine by pushing the envelope of culinary creativity, marked by notable dishes, such as Surf and Turf Dumplings Filled with Short Rib Barbeque and Lobster Mousse and Kobe Beef Sashimi on Himalayan Rock Salt with Mushroom Chips and Truffle Sauce.

Our menu features meats that have been dry-aged for 28 to 75 days on-premise in a Himalayan salt-tiled aging room. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, Bone-In, 20 oz; “South Side” Filet Mignon, Bone-In and Lite Aged; Seaweed Brined Half Chicken with basil whipped potatoes, asparagus, and roasted garlic jus; and Seared Alaskan King Salmon, with bok choy, shrimp & pork dumplings and wonton broth.

Chef/Partner David Burke and Executive Chef Rick Gresh regularly source fresh produce from local farmers and Green City Market, seeking to promote seasonality and sustainability in the culinary arts.

Rick Gresh – Executive Chef 
Rick grew up in the Cleveland area earning an associate degree in culinary arts at the nationally renowned Culinary Institute of America. As executive chef of Green Dolphin Street, he was awarded a 3-star review from the Chicago Tribune.  In 2001, Gresh was named a Rising Star Of American Cuisine by the James Beard Foundation and was a USA Finalist in the prestigious Bocuse D’Or Competition in 2006.  Gresh is the executive chef of David Burke’s Primehouse restaurant where he is committed to using local, fresh produce and promoting seasonality and sustainability in the culinary arts.

Chef Jove T. Hubbard - Executive Pastry Chef
Chef Jove T. Hubbard is the Executive Pasty Chef for David Burke’s Primehouse and The James Hotel Chicago.  Hubbard began his career while apprenticing at The Peabody Hotel in Memphis, Tennessee, as part of his curriculum at the American Culinary Federation Educational Institute in Arkansas.  Upon graduating from the American Culinary Federation culinary apprenticeship, he went on to study baking and Pastry Arts at The California Culinary Academy in San Francisco.  Later Hubbard relocated to Chicago, Illinois, to study at The French Pastry School.  Following his continued culinary education, Hubbard held the role of Executive Pastry Chef at The Windsor Court Hotel in New Orleans, Louisiana, before accepting his current position at The James Hotel Chicago.  Recently, Chef Hubbard competed in the 2013 World Chocolate Masters, in Paris, France, representing the U.S. in the competition.  Chef Hubbard specializes in thoughtful, progressive pastry artistry that features unique flavor combinations and expert craftsmanship.

A NOTE from Baconfest Chicago:

Primehouse is one of an elite class of 6 year Baconfest Chicago Veteran Restaurants.  They are always AWESOME to have around and make amazing food!  Viva la Primehouse!

Rick Gresh



















Jove Hubbard