Concierge.com's insider take:
Celebrity chef David Burke's Primehouse (part of the James Hotel) is a playful and more sophisticated interpretation of the classic steak house formula. Translation: You won't find any iceberg lettuce salads or gloppy vegetable side dishes here, but rather crab cakes encased in layers of thin Japanese pretzels and an impressive raw bar. Nor will you find wet-aged steaks, like you do at nearly every classic steak house in town. Every cut here is dry-aged in the restaurant's Himalayan salt–lined drying room, a flavor-enhancing process that gives the meat a subtle mineral flavor. But that's not all. In characteristic headline-making fashion, Burke bought his own 2,500-pound premium Black Angus bull—named Prime, naturally—to be the resident stud/progenitor for all the future steaks here. Over-the-top? For sure. Tasty? You bet.
Open Mondays through Thursdays 7 am to 3 pm and 5 to 10:30 pm, Fridays and Saturdays 7 am to 3 pm and 5 to 11:30 pm, and Sundays 7 am to 3 pm and 5 to 10 pm.