David Burke’s latest venture, Grillhouse by David Burke, opened Monday in Shaumburg and holds its first weekend service tonight (1301 American Lane, Schaumburg; 847-517-1600). The restaurant heralds itself as a modern American with a focus on farm-to-table fare, and features a 4,500-lb. brick oven. The kitchen is led by chef de cuisine Chris Cubberly, former chef de cuisine of now-shuttered Henri and most recently Cite. He was also once personal chef to Martha Stewart.
Burke’s patented steaks (he actually holds a U.S. patent for his method of dry aging on Himalayan pink salt) are on the menu, of course, ranging from $38 for a a 12-day dry-aged, 8-ounce filet mignon to $55 for an 18-ounce bone-in ribeye aged for 30 days. Diners will also find tried-and-true classics: roasted whole Branzino ($28), roasted duck breast ($35) and beef short ribs ($32). Pastrami salmon ($16) and a plate of bacon for sharing ($14) are two of the more intriguing offerings.
The expansive 22,000-square foot space seats 450 and includes a 11,000-square foot private events room, dubbed The Loft at Grillhouse.
