Premium steaks star on a menu marked by seasonal produce and classic technique
THE FINE PRINT
At Prime 1000, chefs ready cuts of top-grade beef—in all their complex flavors and juicy textures—to hit plates alongside sprightly seasonal vegetables. Today's Reserve selection invites you to taste meticulously tended meats with a four-course dinner for two or four. Dinner includes the following courses from the Reserve menu:
After a complimentary glass of champagne and the little bites of cheese, meat, and pickles of the charcuterie platter, salads spritzed with balsamic vinegar or raspberry thyme vinaigrette cleanse the palate. Next, a shared course of lobster ravioli with sambuca, roasted fennel, and tomato tempts taste buds in preparation for the main dish. A fresh pasta dish may be substituted for the lobster ravioli, if desired. Then, it's time to choose a protein, be it pork, seafood, or, of course, steak. Classic starches and veggies accompany the latter—garlic whipped potatoes and asparagus with the 8-ounce prime tenderloin, roasted potato with the 16-ounce ribeye. Contrasting sweet and savory notes characterize the non-beef options, from the pecans and brussels sprouts that accompany the pork to the succotash and sweet potato embracing the day boat scallops. A choice of panna cotta or a grownup brownie plated with Guinness reduction concludes the meal. Vegan options may be substituted for any dish.
The evening's steakhouse flavors parade through an environment that's anything but stuffy. Inside the 124-year-old romanesque building's muscular brick walls, there hang exposed ductwork and lamps that resemble Seussian clouds or airships. Guests can lounge on leather sofas, tipple cocktails and drafts at the bar, or peer through soaring windows and wave their steaks at Washington Avenue passersby.