River North - 616 North Rush
We started out with a couple of cocktails. Jim went with a perfect manhattan, as usual, and Brittney got a special drink on the menu that came with a honey stick in it! Delicious.
Jim ordered a round of "East Meets West" which is 3 east coast oysters and 3 west coast oysters.
Jim's description goes here.
Brittney started with the lobster bisque with a lobster spring roll.
This is one of those times when I felt very sorry for Jim and his shellfish allergy. This was the best lobster bisque I had ever tasted, and I've had my fair share of bisque. The lump meat in the center was tender and delicious, and the soup itself had a very rich, creamy flavor. The spring roll was so interesting, and the fried shell was really light, which I loved. This soup was really great.
For salad, we shard (surprise, surprise) roasted BEET and mache salad, which came with honeycomb, almonds, manchego cheese, and pink peppercorn dressing.
First, an unfortunate disclosure: our salad came out without the crispy manchego cheese on top. We love manchego, and it was a huge reason why we ordered this salad. After a couple of bites we realized it was missing, and the server had to bring it out on the side. We sprinkled it on the top of the salad, and it was definitely the added touch the salad was missing. No harm, no foul. Overall, the salad was quite good, but it was not the best beet salad we've ever had.
Brittney ordered the lobster pasta.
This pasta was very disappointing. It lacked flavor, which was so unexpected after the amazing bisque, and I had the option of ordering truffles with it, which I thought I did and did not get them on the dish. I decided not to complain, being that we already complained about the manchego, but I think the truffles may have helped the blandness of the dish. I would not recommend the pasta to anyone visiting Primehouse, so if you're a non-beef-eater like me, I'd go for a different seafood option.
35 Day Dry Aged Ribeye 20 OZ
Jim's description goes here.
The sides are all ordered family style, so we went with broccoli with chick peas, red onion, and feta.
Broccoli, chick peas, and feta make for a surprising great combination, so we suggest trying it at home. The broccoli appeared to just be steamed, so it would be very easy to recreate. The side was nothing particularly special, however, aside from the creative combination of flavors.
For dessert, we ordered carrot cake with coconut crème brulee, pineapple ginger jam, cream cheese ice cream, and walnut streussel.
It would be hard to go wrong with those ingredients, and there was certainly nothing wrong with this dessert. We can't say it was especially memorable, but it was a nice way to end the meal.
But the fun wasn't over there! We asked the host if he would take us down to the Himalayan salt room where they age the beef, and he agreed. Although Brittney was terrified every step of the way towards the "death room," it was nice treat for Jim.
The room smelled pretty awful, honestly, but that's not very surprising considering it was salt-lined room full of meat, old meat, and waaaaay older meat.
Overall, David Burke's Primehouse was a great experience. The ambiance was nice (aside from the death room), the staff was really friendly and helpful, and the food was great. If you're a steak lover, this place is a definite must. If you're a vegetarian, pescetarian, or you like your cow freshly dead, you might want to look elsewhere.
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