LIBERATING LUXURY FROM TRADITION, THE SOPHISTICATED, INTELLIGENT DESIGN AND GUEST-CENTRIC SERVICE ETHIC AT THE JAMES CHICAGO PROVIDE A MODERN AESTHETIC WITH A CLASSIC COMMITMENT TO HOSPITALITY
For travelers ringing in the New Year in Chicago, David Burke’s PrimeHouse is offering an $82 prix-fixe celebratory menu laden with brilliant modern American offerings. Guests can choose from a variety of options, including the 55 Day Dry Aged Bone-in Ribeye, which was named Chicago Magazine’s Best Dry Aged Steak.
Complemented by dishes including Oysters on the Half Shell with horseradish, cocktail sauce and mignonette; Pretzel Crusted Crab Cakes with caviar crema, raisin compote, tender greens and apple; and Wagyu Beef Sashimi with Himalayan salt, mushroom chips and truffle mayo, it’s sure to be a night to remember.
The first chef to own his own bull, Chef Burke’s commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke’s PrimeHouse. The restaurant dry-ages its meats in a Himalayan salt-tiled aging room on premise, with the result being perfectly marble-ized, tender beef with a rich depth of flavor. Under the leadership of Executive Chef Rick Gresh, David Burke’s Primehouse features a rotating menu that focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving culinary trends.
The James Chicago (http://www.jameshotels.com/chicago, 55 East Ontario Street, Chicago, Illinois 60611, 312.337.1000, Reservations: 1.877.JAMES.55), which opened in 2006, provides unique style and exceptional luxury service in comfortable surroundings. Ideally situated in downtown Chicago on the corner of Ontario and Rush Streets, steps off of Michigan Avenue and in the heart of The Magnificent Mile, the best of Chicago’s dining, shopping and nightlife are right outside its doors. Within walking distance are Chicago’s exciting cultural attractions including the Museum of Contemporary Art, the John Hancock Observatory, Millennium Park, the historic Water Tower and Navy Pier.
Guest accommodations at the James Chicago Hotel (Rates starts at $250 per guestroom and $2500 per suite) includes 61King Guestrooms, 43 Double Guestrooms, 38 Deluxe Double Guestrooms, 49 Deluxe King Guestrooms, 52 Studios, 26 Lofts, 26 One Bedroom Apartments and 2 Penthouse Lofts. Guestrooms and Studios feature a palette of warm tones. The contemporary layout and custom designed furniture include a streamlined dark wood platform bed, work/dining niche, flat-screen TV’s, and spacious slate-tile and marble bathrooms, all created with the guests’ personal needs in mind. Lofts feature a living area, wet bar, spacious bathrooms, work/dining niche and media rooms. One-Bedroom Apartments are designed in true upscale residential style featuring a living room with separate bedroom, wet bar, dining area and spacious bathrooms. Penthouses Lofts highlight luxury city living with two bedrooms, formal living and dining rooms, oversized bathrooms with his and hers sinks, soaking tub, and separate rain shower.
Guestroom Amenities includes Custom, comfortable beds, Work/dining niche, Snack & cocktail bar
Commissioned art, Flat screen TVs, Digital TV & movie system, Stereo with iPoddock, Cordless dual-line phone, Complimentary WiFi, Intelligent Nutrients full-sized bath products, 100% Turkish cotton towels, Full-length mirror, Dimmable lighting, Individual climate control, Daily newspaper delivery, Complimentary triple-filtered water system, Eco-friendly pillow options by Keetsa and Starbucks Via coffee with European-style water boiler.
The James Chicago boasts innovative restaurants from James Beard award-winning Chef David Burke, who is known for his inventive American cuisine. Each of Burke’s unique concepts–David Burke’s PrimeHouse, Burke’s Dining Room, PrimeHouse Bar (an extension of PrimeHouse with 24 seats and a menu offering ‘nibbles,’ and creative food & cocktail pairings), and Burke’s Bacon Bar–within The James Chicago perfectly complement the hotel, offering a variety of options that reflect popular dining trends while remaining evergreen in consumer appeal. Burke has partnered with Executive Chef Rick Gresh to create a modern interpretation of the classic American steakhouse, David Burke’s Primehouse. Featuring a contemporary menu with handpicked meats that are dry-aged on the premises in a salt-tiled aging room, PrimeHouse boasts Chef Burke’s award winning dry-aged steaks and burgers. The menu also includes locally-sourced and seasonally-inspired dishes which are complemented by desserts created by Executive Pastry Chef Jove. T. Hubbard.
David Burke’s PrimeHouse also includes an exciting addition, Burke’s Dining Room, a private dining experience offering a progressive take on the ‘chef’s table,’ that seats 16-20 people. Guests are ensconced in the private dining room by glass doors and are surrounded by a sophisticated dining environment designed by James Beard award-winning designer, Thomas Schlesser of Design Bureaux, who also designed Burke’s Bacon Bar and JIMMY at The James Chicago Hotel.
Burke’s Bacon Bar at The James Chicago is Chef Burke’s whimsical version of a sandwich shop paying homage to bacon, serving mini-sandwiches dubbed ‘handwiches’ as well as salads, soup and other casual options. Burke’s Bacon Bar also offers to-go and catering options for those looking to get a quick bacon fix.
The Lobby/The James Club is a public space is designed with inviting wood and stone details, and filled with comfortable seating areas outlined in custom carpets to provide a relaxing yet private environment with a warmly modern aesthetic. The Lobby provides convenient access to David Burke’s Primehouse, The Gym, The Spa by Asha and all special event spaces. A local social gathering hub for both daytime and evening located within the lobby, The James Club offers guests a comfortable, creative space to meet and enjoy the hotel. Whether it’s enjoying a coffee in the morning or meeting with colleagues in the afternoon, guests can experience the best of the hotel’s amenities in a warm, contemporary environment.
JIMMY Chicago, the brainchild of hospitality veterans Larry Poston, Johnny Swet, and David Rabin, is an intimate and refined destination celebrating the art of cocktail culture. Inspired by the glamorous 1970’s era of liberation and psychedelic style, JIMMY Chicago features a progressive cocktail menu featuring clever new concoctions with a mix of refined favorites. Featuring a cool, contemporary atmosphere, JIMMY is the ideal location for post-work or pre-dinner cocktails as well as a prime location to finish off the evening with a nightcap. Envisioned to be a true destination for the ultimate drink with an unparalleled ambience, JIMMY offers a sophisticated and approachable environment for hotel guests and others visitors alike.
The full menu for the Special New Year’s Eve Dinner includes:
- Chilled Shellfish (please note additional charges)
- Oysters On The Half Shell… horseradish, cocktail sauce, mignonette 3.50 ea
- Jumbo Shrimp Cocktail… spice poached, cocktail sauce 4 ea
- Cocktail Collection… ½ lobster, 2 shrimp, 2 oz crabmeat 25
Appetizers, Soup & Salads (Your choice of one):
- Pan Roasted Scallops (butternut squash puree, toasted farro, sage, pomegranate reduction)
- Wagyu Beef Sashimi (Himalayan salt, mushroom chips, truffle mayo)
- Surf & Turf Dumplings (lobster with roasted lemon chutney, beef short rib with pickled red onion, spicy mustard)
- Crab Cake (pretzel crusted, caviar crema, raisin compote, tender greens, apples)
- The Wedge (baby iceberg, tomatoes, red onion, blue cheese, tomato vinaigrette)
- Lobster Bisque (green apple essence, lobster spring roll)
- Baby Arugula Salad (truffle smoked tomatoes, pine nuts, goat cheese fondue, white balsamic vinaigrette)
- Classic Caesar (add white anchovies 3 add crab cake croutons 5)
Entrees (All entrees are served with Bourbon Roasted Mushrooms, Asparagus with Pickled Cranberries and Basil Whipped Potatoes for the table)
- Filet Mignon
- Grilled Salmon (lentils, wilted greens, braised shallots, bacon vinaigrette)
- Seared Ahi Tuna (preserved fennel and bell peppers, fingerling potatoes, black olives)
- Roasted Chicken Breast (caramelized carrots, whipped potatoes, garlic jus)
- 28 Day Dry Aged Bone-In Ribeye
- 40 Day Dry Aged Bone-in Ribeye (20 dollar supplemental charge)
- 55 Day Dry Aged Bone-in Ribeye Chicago Magazine 2008 Best Dry Aged Steak (25 dollar supplemental charge)
- 35 Day Kansas City Sirloin (22 dollar supplemental charge)
- Grilled Tofu Steak (with delicata squash, toasted quinoa, curry tomato sauce)
***Steak Additions and Additional Sides, please note additional charges***
- Oscar $11 (crabmeat, asparagus, garlic hollandaise)
- Blue Cheese $3 (aged Wisconsin gorgonzola)
- Au Poivre $3 (black peppercorn crust, au poivre sauce)
- Lobster Scrambled Eggs $10 (tomato fondue, caviar)
- Crab Legs $18 (butter & lemon)
- Tempura Green Beans $5
- Steamed Green Beans $5
- Truffled Asiago Fries $5
- Mac N’ Cheese $5 (Mexican chorizo, charred jalapenos, aged cheddar cheese, cilantro)
Desserts (your choice of one)
- Peruvian Chocolate Tart (sour cherry confit, salted almond milk, malted tonka ice cream)
- Tahitian Vanilla Panna Cotta (peach prosecco sorbet, mango sponge cake, prosecco mangoes)
- Meyer Lemon Sorbet (crystallized blueberries, raspberry mint marmalade)