Rick Gresh

My Venues

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

Where I Go Out

Behind the Scenes

Sometimes you need some
"Sometimes you need some pretzels and chili oil for a snack. Next up I’m cooking a 57 day dry aged ribeye! It’s like I’m back at primehouse."
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Pastrami and corned beef
"Pastrami and corned beef cooked 2 ways - sous vide in thermodyne and oven roasted with a water bath. So delish!!!! #thermodyne"
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Baked focaccia....delish!
"Baked focaccia....delish!"
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Focaccia is proofing...
"Focaccia is proofing..."
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