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:
- Complimentary glass of champagne per person
- One charcuterie platter per pair
- One salad per person
- One shared lobster ravioli or fresh pasta course per pair
- One entree per person
- One dessert per person
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.
When most people think of art, their minds may fill with images of famous paintings or sculptures. But at Prime 1000, diners alight on a different kind of art––one the eatery dubs "the art of steak." With this approach, each dish is painstakingly prepared, with special attention paid to its presentation, which may include sprigs of fresh parsley or the autograph of da Vinci across a T-bone. Steaks are carefully selected for their flavor and tenderness, whether they hail from Australia or the nearby grassy fields of Missouri.