James Beard Award winner and Bravo Top Chef Masters contestant Chef David Burke is pleased to announce that after nearly a decade’s worth of success and accolades at David Burke’s Primehouse in Chicago, his newest farm-to-table venture, Grillhouse by David Burke, is now open at 1301 American Ln. in Schaumburg, Illinois.
At the new 22,000-square-foot, 450-seat grillhouse, guests can expect the same caliber of dining experience as his award-winning downtown restaurant.
“For this new concept, we have brought on the talented Chef Chris Cubberley to help head up the kitchen with me,” Chef Burke says. “We’ve also installed a 4,500-pound brick oven where we’ll be cooking flatbreads, whole fish, roasted chicken, and more.”
Grillhouse by David Burke is serving modern American fare with a farm-to-table focus, continuing Chef Burke’s long reputation for sourcing and utilizing the highest quality ingredients and preparing completely unique American dishes.
The comprehensive menu starts off with Shares, including meat and cheese boards and Margherita and sausage flatbreads.
As for Starters, Grillhouse by David Burke offers a variety of soups (Lobster Bisque & Farmer’s Onion Soup), salads (Beet, Caesar, and Market), and other starters like Parfait of Tuna & Salmon Tartare, Crab Cake Fritters, an Ocean Plate with oysters, shrimp and crab, and more.
When it comes to Mains, David Burke is serving a variety of ingredient-driven dishes including pastas (Sausage Rigatoni), seafood (Grilled Yellowfin Tuna, Oven Roasted Whole Branzino), and of course his Himalayan salt brick dry-aged steaks (for which he holds the U.S. patent for). The restaurant is also offering seasonal-inspired sharable sides.
The bar program, developed by bar manager Connor Burke and beverage director Tim Sandow, is equally impressive with a strong line-up of wine, local craft beers, and nearly 60 bottles of whiskey.
The craft cocktails all pair perfectly with the restaurant’s modern American cuisine and include signatures like the New Old Fashioned, made with George Dickle Bourbon, bitters, stout, and cherry, and the Local 56, a nod to the year Schaumburg became a city (1956), made with Deaths Door Gin, bubbles, and Violette Liquor.
The sprawling restaurant sets the mood for guests feasting on Chef Burke’s farm-to-table dishes, with large photographs taken by local photographer Albert MacDonald of area farms and farmers, signature salt brick finishes, and lush greenery adorning the walls and tables.
In addition to the expansive dining space, the restaurant also offers guests looking to host private events The Loft at Grillhouse, a beautiful 11,000-square-foot dining space. The banquet space is dividable for groups as small as 20 and can also host 150 seated or a cocktail party of 300.
