Fodor's Expert Review David Burke's Primehouse

Though local reception was initially cautious about New York celebrity chef David Burke running Primehouse in the boutique James Hote—after all, what could a New Yorker teach a Chicagoan about steak?—the restaurant has been roundly embraced for its convivial setting and sense of playfulness. Cuts of meat include a 28-day, dry-aged rib eye and the bone-in filet mignon. Don't pass up the fill-your-own doughnuts and lollipop tree for dessert. The best seats are the red-leather booths along the walls.