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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Chef Rick Gresh reviews  at post.venue.name
"The first pizza off the big green egg! Mmmmmmmm!"
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From My Menu

Chef Sarah Grueneberg reviews Himalayan salt dry-aged ribeye at David Burke's Primehouse
$$$$ | Steakhouse | Modern | American
Near North Side
"The steaks at Primehouse are aged longer than most. The 55-day dry-aged prime ribeye is where it's at! It has great marbling and such a concentrated beef flavor and funkiness that comes from aging it for such a long time in their Himalayan salt room. The aging process gives the meat a great crust when it's seared and also makes it incredibly tender. In a city filled with steakhouses, this is simply the best steak in Chicago!"