Named Primehouse Burker "Best Burger in the U.S."
"The complex, earthy flavors that dry aging brings out had me swooning. This is the kind of meat I want my server to set in front of me when I go out and pay top dollar for a restaurant steak. The extra layer of richness the brushed-on 'beef love' added really put this one over the top."
Named Primehouse Burker Top 10 Burger in Chicago
"In the 21st century, you can't just throw a frozen patty on a griddle and expect to compete. Not when a place like Burke’s dry ages its beef in a room of Himalayan salt tiles and re-creates a microcosm of its restaurant in its burger. Atop 10 ounces of impeccable beef are judicious smatterings of garlic spinach, bacon mayonnaise, crispy shallots and a potato bun ... this is a serious burger."
Crain's Chicago Business
"This is the closest a burger gets to tasting like a great steak. Primehouse dry-ages the meat, and the result is dense, beefy flavor. Wilted spinach is a thoughtful garnish; crisp shallots, above-par mayo and a sturdy potato bun complete the lineup ... The more adventurous might opt for lobster slaw … or crab with hollandaise sauce. Piping-hot tempura green beans are crispy, not greasy, with plenty to share."