David Burke's Primehouse
Located inside the James Hotel, owner and renowned chef David Burke’s Primehouse is known for its awarding-winning cuts of meat, such as the 55-day aged rib eye. Red leather tables and brown leather chairs fill the dining room, where patrons head for dishes from the ever-rotating menu. Using local and organic ingredients, executive chef Rick Gresh prepares creative favorites like the pretzel crusted crab cake and Kobe beef sashimi on Himalayan rock salt. To create the perfectly marble-ized and most tender steaks, the restaurant dry-ages its meats inside an on-site Himalayan salt-tiled aging room.