Chef David Burke opens Grillhouse in Schaumburg
An interview with David Burke, chef at Grillhouse by David Burke in Schaumburg.
Q: Tell us about the establishment.
A: Grillhouse is a modern American restaurant with a focus on farm-to-table cuisine, a large banquet facility and a great bar.
Q: How did the business start?
A: The former Entourage space was a great building within a bustling community. I've been wanting to do something outside of Chicago for a while now and this seemed like a great opportunity.
Q: Tell us about your history in the industry.
A: My history in this industry goes back decades. After graduating from CIA I spent time abroad learning from some of the best chefs in the world.
After a great run in France, I returned to the United States and began working for some exceptionally talented people and organizations such as Charlie Palmer, The River Café and Alan Stillman from Smith & Wollensky.
In 2003 I opened my first restaurant David Burke & Donatella in New York City. I went on to open many more restaurants with great success and I've been lucky enough to have been featured on shows such as "Iron Chef America" and "Top Chef Masters." Now I am excited to be here in Schaumburg and share our offerings with this great community.
Q: How did the name come about?
A: The name was actually very organic. We kept discussing what we would serve and what style of restaurant it would be. I kept saying it will be more of a grill house. Finally we decided that should be the name.
Q: What are a couple favorites on the menu?
A: I love the sense of community that dining brings with it, so the shareable boards are some of my favorites; flatbreads served out of our huge brick oven, meat and cheese boards and the chicken liver jar with pistachios and toast are great examples.
We have delicious raw bar items and an octopus dish with chickpeas, a chickpea purée and cherry tomatoes that are great appetizer standouts.
From the entrees, I'd say my braised short ribs over handmade cavatelli pasta with truffle cream is a standout. I've been making that dish my entire career and it's always been very well received. Great fish dishes like our scallops with brussels sprouts, cauliflower and grapes, and our sushi grade grilled tuna with citrus segments and celery root round out the menu, but I will always be known for great steaks. I hold the U.S. patent for using salt bricks in the steaks' aging process and we are using that process right here in the facility. Ask my staff to check it out when you come through.
Q: Tell us one interesting fact about the business that most may not know.
A: The restaurant business has come a long way. It wasn't always en vogue to be a chef and own restaurants. The truth is, it is a lot of very hard work and long hours and can only be accomplished with a complete team effort.
Q: Describe the size and atmosphere of the restaurant.
A: It is big. No two ways about it. At 22,000 square feet it is the biggest property I've ever owned. The trick with a place that is big is trying to make it warm and comfortable. Between the three fireplaces, the multiple rooms for groups and the open kitchen, I feel as though we've accomplished that.
Q: When it comes to corporate events, what do you have to offer?
A: A lot. Truth is, we have nearly 10,000 square feet dedicated just to private events space. We have named the upstairs component of the restaurant The Loft and it has its own kitchen, a huge bar in its own right, and many breakout spaces for smaller groups to accommodate any size function from intimate groups of 12 to 15 guests to a 300-person conference space.