There's an art to picking a steak. As the chefs at Prime will tell you, a steak should have just the right amount of marbling, which makes the meat retain tenderness and develop more robust flavors during cooking. That's why father-and-son duo Steven Pellegrino Sr. and Jr. insist that every steak be cut from USDA prime beef. They also insist upon fresh seafood, lining up catches such as sea bass and line-caught swordfish for their chefs to transform into flavorful entrees, as well as a roster of sushi and sashimi.
Outfitted with a supper-club atmosphere, Prime dazzles with its decor as much as its menu. A pianist lights up the ivories nightly, each scale undulating through a posh interior of chandeliers, marble floors, and a martini-centric bar. A dedicated butcher's area lets patrons take a hands-on approach to dining by picking out their own cuts of meat—a favorite feature of Zagat and other delighted reviewers. Premium spirits, cigars, and velvet feedbags can also be brought and stored in Prime's inscribed liquor cabinet for enjoyment throughout the evening.
Since they first arrived on the Mayflower in 1620, Linda Bean's family members have only ever lived in Maine, New Hampshire, and Massachusetts. Bean, who is the granddaughter of the famous one—L.L., not the Chicago sculpture—has traveled to four continents but maintains enormous pride in her New England heritage. She names Maine as her favorite place on Earth, and when she started a business in her 60s, she sought to convey this state pride through its tastiest signature export: lobster.
Within just a few years of its inception, Linda Bean's Perfect Maine was in front of QVC cameras, on top of Walmart shelves, and filling a 26-foot "lobstermobile" purchased when Bruce Wayne was rebranding. Of her quintet of proprietary restaurants, only one is outside Maine, but all fill bellies with sea-fresh lunches and dinners. Linda's herbed lobster roll is the star—its two buttered buns hug a quarter pound of meat that's been sprinkled with an herb blend whose classified recipe she refuses to disclose.
Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.
Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.
Baba's far-reaching menu abounds with simple seafood-based fare, such as the fried shrimp and clam basket or thai chili sweet 'n' spicy rock shrimp ($9.99 each). Or choose from a series of spa platters for health-conscious diners, in which a choice of shrimp, salmon, tuna, dolphin, or snapper is served alongside broccoli and coconut couscous ($11 each). A variety of salads, soups, and sandwiches round out the menu and please any landlubbers who snuck in with the crew.
Shrimp scampi, shrimp risotto, double fried shrimp, shrimp salad?Fernando Perri knows shrimp. In Brazil, his first restaurant, Vivendo de Camar?o, grew to 180 locations. So, like a good-luck talisman, Shrimp House??his first foray in the U.S.??bears the English translation of the same name. In addition to the dishes above, his team subs shrimp into familiar favorites, such as stroganoff and parmigiana, and crafts Brazilian classics. The shrimp rissole bears a strong resemblance to empanadas, and does a stellar imitation of its laugh, while a creamy sauce of tomatoes, coconut milk, and parsley smothers the shrimp moqueca. Soon, visitors may also enjoy happy hour specials in the upcoming outdoor seating area.
If it lives in the ocean, there's a good chance The Whale Raw Bar and Fish House serves it on its menu. From dolphin to lobster and shrimp to clams the chefs prepare a spread of fresh seafood, including a full raw bar and entrees that come in the form of sandwiches, tacos, and fajitas. The interior of the dining area makes for a fitting accomplice to the menu's selection, with lobster and crab traps on display and a stuffed orca whale suspended from the ceiling. Outside, patio dining enhances meals with lakeside breezes.