From Our Editors
Michelin-recommended and Zagat rated steakhouse S Prime has earned the attention of the New York Times and Blackbook for its traditional steakhouse creations with a modern twist. That’s largely due to S Prime’s executive chef, Joel Reiss, whose impressive résumé 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 legendary chefs and restaurateurs, such as David Burke and Terrance Brennan.
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 dry-aged, prime cuts and include rib eye, NY strip, and a 42-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.”