Prime is open for lunch Monday through Saturday from noon to 4:00 pm and dinner Monday to Thursday from 4:00 to 10:30 pm, Friday and Saturday from 4:00 to 11:00 pm, and Sunday from noon to 10:00 pm.
Adding to their repertoire of tableside servings, Prime now offers a tableside cocktail, the Smoked Rosemary Manhattan, a kicked up version of the classic. Starting with a high-end whiskey of your choice, which is then mixed with sweet vermouth and bitters and poured into a wine type carafe, you await the “kicked up” portion. Half an orange is placed on top of the carafe to hold in the smoked rosemary emitted from the “smoking gun.” As the rosemary smoke gets infused with the spirits, the orange is set on fire to release its flavor and oils into the drink. Prior to the smoky libation being poured over an ice cube containing fresh rosemary, an orange is squeezed adding its juice to the mixture.
To accompany the smoky libation, Prime’s is offering a special menu item: the Dry-Aged Steak Flight. The Steak Flight includes a sampling of the 30-day bone-in Kansas City strip, 40-day ribeye, 60-day sirloin, and 75-day ribeye. Included are two starter courses and a dessert. These hand-selected cuts of meat are aged for weeks in their Himalayan pink salt lined dry aging room to develop their amazing flavors.
Executive Chef Pedro Avila hand-picks all cuts of beef served at the restaurant which are dry-aged in the restaurant’s in-house dry-aging room. In addition to superb preparation of the finest steaks, they offer seafood, chops and more accompanied by exceptional and knowledgeable service, resulting in memorable dining experience.
One can pair the meal with one of over three thousand different wines housed in a 35-foot tall wine tower escalating up three stories to the casino level. Prime’s primarily focus is on Italian, French, America, and Spanish wines, but they are starting to bring in wines from many other places, including Austria, Argentine and Germany. If you’re not sure which wine to pair with your dinner, ask their knowledgeable wine Sommelier.
David Burke Prime’s process for dry-aging meat features a room lined with pink Himalayan salt, with the salt allowing the beef to naturally dry. During the drying time, the beef takes on the flavors of the salt, making beef that is tender, full of flavor, and perfectly delicious. The longer it ages, the more intense the flavor becomes as moisture evaporates.
The menu, created by Executive Chef Pedro Avila, offers unique, signature specialties such as the pretzel crusted crab cake, the mouth watering double-cut maple pepper bacon, surf and turf dumplings, a tableside prepared classic Caesar salad, full raw bar selections and tantalizing raw bar towers.
Prior to our sampling of the new offerings, we were treated to a modified version of their:
Shellfish Tower that included two different oysters, clams, jumbo lump crab meat, shrimp, and lobster. Ours had five different types of sauces: old bay mustard, cognac mustard aioli, sweet chili, mignonette, and classic cocktail.
Following the delicious and delicate shellfish, was the delightful Clothesline Bacon: extra thick-cut candied bacon with black pepper maple glaze over smoking rosemary stems.
Rounding out the evening of exceptional culinary experience was the desserts. They started off with tableside prepared Toffee Monkey Bread with banana, pecan brioche, and bourbon-butterscotch ice cream followed by a cheesecake lollipop tree (cherry pink cashmere, triple chocolate tuxedo, and toffee top hat); a molten chocolate cake: a rich chocolate cake and coffee gelato; and ice cream.
David Burke Prime’s is open for lunch Monday through Saturday from noon to 4:00 pm and dinner Monday to Thursday from 4:00 to 10:30 pm, Friday and Saturday from 4:00 to 11:00 pm, and Sunday from noon to 10:00 pm.