David Burke's Primehouse
Located inside the James Hotel, owner and renowned chef David Burke’s Primehouse is known for its awarding-winning cuts of meat, such as the 55-day aged rib eye. Red leather tables and brown leather chairs fill the dining room, where patrons head for dishes from the ever-rotating menu. Using local and organic ingredients, executive chef Rick Gresh prepares creative favorites like the pretzel crusted crab cake and Kobe beef sashimi on Himalayan rock salt. To create the perfectly marble-ized and most tender steaks, the restaurant dry-ages its meats inside an on-site Himalayan salt-tiled aging room.
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From the From the May 2008 Food & Wine Go List
Melbourne claims to be the city with the third largest Greek-speaking population in the world (after Thessalonica and Athens), but it wasn’t until almost two years ago that the first creative modern-Greek restaurant opened here. Chef George Calombaris’s Press Club serves playful takes on Greek staples—for instance, reinventing the doughnut-like <em>loukoumades</em> as a savory snack made with scallops and salmon roe. The restaurant, near Federation Square, is in the former printing room of a majestic landmark building that used to house the <em>Herald Sun</em> and <em>Weekly Times </em> newspapers.
We loved: The deconstructed Greek salad appetizer, which includes a small feta soufflé and a sorbet of kalamata olives.