From Our Editors
Prime Steakhouse’s six cuts of beef begin their journey to the table at Spring Creek Ranch in northern Alberta. Here, fourth-generation farmers raise cows in fertile pastures without antibiotics or hormones. Prime Steakhouse Chef Will Willgress ages the pure beef for at least three weeks inside a cooler lined with himalayan salt, and then he grills the succulent cuts on a Montague broiler, which seals juices within a crisp exterior. These painstaking preparations helped earn Prime Steakhouse a spot on _Where_’s list of Canada’s Best New Restaurants of 2010. In addition to the lauded steaks, Will Willgress also incorporates local delicacies into his menu, such as oysters, cured meats from The Whole Beast, and local cheeses from Little Qualicum Cheeseworks.
Located inside the Magnolia Hotel & Spa, Prime Steakhouse ensconces diners in elegant environs: wooden floors gleam beneath a 6-foot-wide iron chandelier, and stained-glass partitions separate the dining room into private enclaves. Close to Victoria’s Inner Harbour, Prime Steakhouse also offers easy access to galleries and the waterfront, where fishermen occasionally get lucky and lure after-dinner mints.