Restaurant Week is Here!

David Burke's Primehouse 40-Day Dry Aged Beef "Burker". A half-pound of Prime beef on a toasted potato roll, it's schmeared with smoky bacon mayo & topped with garlic spinach and fried onions. Served on the side are truffle-asiago potato skins. The meat was outstanding; firm and fresh with a rich, buttery flavor. The accouterments were delicious as well, but the sum of the Burker wasn't as good as its parts . As a more unforseen negative, Erin nearly kicked me out of bed that night, if ya know what I mean.


Driven by local tourism bureaus and www.OpenTable.com, Restaurant Weeks are gaining in popularity across the country. For one week in February (a typically slow month for the restaurant industry), restaurants in markets across the country team up to offer special menus at special prices in an attempt to lure diners. First page results of a Google search show R.W.s in Washington D.C., San Diego, Philadelphia, Baltimore, NYC and Boston.

During Chicago's 2nd Annual Restaurant Week from February 20-27, over 130 local eateries are offering a 3-course menu priced at $22 for lunch and $32 for dinner (excluding beverages, tax and gratuity), and Erin and I are taking advantage. It provides a great opportunity for us to check out new places that we otherwise might not be able to afford.

We scheduled a dinner with friends at Naha which we enjoyed last night and a dinner at David Burke's Primehouse on Tuesday evening. As an added bonus, I went to lunch at DBurke's Friday afternoon with some co-workers and ordered the burger you see above as part of my meal. Stay tuned for the full stories!