$50 for $100 Worth of Upscale Steakhouse Cuisine at S Prime Steakhouse

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In a Nutshell

Executive chef Joel Reiss prepares cuts of sirloin, porterhouse, and filet mignon that are dry-aged on premises in a custom-made meat locker

The Fine Print

Expires 120 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$50 for $100 Worth of Upscale Steakhouse Cuisine

The menu features upscale versions of surf and turf classics such as lobster cocktail ($22), spicy tuna tartare ($17), a 24-ounce New York strip ($53), and a 12-ounce filet mignon ($48).

S Prime Steakhouse

Though it opened in August 2012, boutique steakhouse S Prime has already earned the attention of the New York Times and Blackbook magazine. That’s largely due to S Prime’s executive chef, Joel Reiss, whose impressive resume boasts names such as The Post House—where he worked immediately prior to S Prime—Smith & Wollensky, and the Park Avenue Cafe. This gastronomical guru draws on his 25 years of experience working with well-known chefs, such as David Burke and Terrance Brennan, to create traditional steakhouse creations with a modern twist.

Inside the elegant two-story eatery, located minutes from Midtown Manhattan in Long Island City, Reiss’s entrees shine alongside the ornate chandeliers. Seafood offerings from the raw bar in the form of clams, oysters, and colossal lump crabmeat mingle with succulent cuts that are dry-aged on premises and include rib eye, sirloin, and a 48-ounce porterhouse steak.

Blackbook magazine seems to sum up the food best: “Joel Reiss strikes a blend of sincerity and not-taking-things-too-seriously that seems to get rarer in this city.”

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