Accolades

  • Men to Watch
    Chicago magazine
  • Finalist
    Bocuse d'Or USA
  • Winner
    Taste of Spain Competition
  • Best Dry Aged Steak; Best Bread
    Chicago magazine
  • Top 10 Steakhouses in America
    Gayot
  • 20 Best Steak Houses
    Chicago magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Rick Gresh reviews  at post.venue.name
"Lamb leg marinated in rosemary, oregano, garlic, white anchovies, olive oil and basque pepper. Low and slow on the @biggreenegg and finish with a hot sear! Mmmmm!"
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Chef Rick Gresh reviews  at post.venue.name
"The finished smoked salmon! Mmmmm! Can't wait to dig in!"
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Chef Rick Gresh reviews  at post.venue.name
"Let's get ready to @baconfest of course @acebounce made our taco shells out of bacon, then stuffed them with more bacon! Time to add the toppings!"
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Chef Rick Gresh reviews  at post.venue.name
"Loving the delivery of @rareteacellar I just received! Thanks rod!"
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Chef Rick Gresh reviews  at post.venue.name
"Another amazing @biggreenegg meal! Roasted chicken, stuffed with tarragon, lemons and Chardonnay. Roasted with a secret dry rub, spritzed with Chardonnay and olive oil. Cauliflower roasted with garam masala. This was ridiculous!"
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From My Menu

Chef Kyle Itani reviews Himalayan salt dry-aged ribeye at David Burke's Primehouse
$$$$ | Steakhouse, | Modern, | American
Near North Side
3 Reviews
"40 day dry aged, seared hard, perfect temp ... All to be expected. Standout for me was the trimming of the dry aged rack. Picking up the bone and gnawing on aged, slightly funky meat is one of the true pleasures in life."