Forged in Fire.
Established in 1982, PRIME began with a simple philosophy: respect the source. We believe that a great steak isn't made in the kitchen; it is born in the pasture and perfected through the patient art of dry-aging. Our heritage is rooted in the tradition of old-world butcheries combined with modern culinary innovation.
Every cut of beef served at PRIME is hand-selected by our master butchers from the finest ranches in the Midwest and Japan. We don't just serve meals; we serve a forty-year commitment to excellence that you can taste in every single bite.
The Vault.
A Selection of Our Rarest Cuts
28-Day Dry Aged Ribeye
$65Bone-in, center cut from the finest corn-fed Hereford beef. Finished over white oak embers with smoked Maldon sea salt.
Signature Wagyu Strip
$145Japanese A5 Grade, Kagoshima Prefecture. Characterized by intense marbling and a rich, buttery texture that melts on the palate.
Truffle-Glazed Filet
$58The most tender cut, enhanced with a 12-hour black truffle reduction and garnished with crispy bone marrow crumble.
The Cellar.
Our curated collection features over 4,000 bottles, ranging from the volcanic soils of Sicily to the prestigious estates of Napa Valley. Our sommelier team is dedicated to finding the perfect vintage to elevate your dining experience.
VIEW THE VINTAGE LIST