Our Story
A great steak is chemistry. A great steakhouse is hospitality. Here's how we've spent fifteen years chasing both.
One grill, one cellar, one stubborn idea.
Prime opened in 2009 in a former machine shop on Ember Lane — bare brick, a single wood-fired grill, and a founder who refused to serve a steak he wouldn't order himself. The room sat thirty. The waitlist, somehow, sat hundreds.
Fifteen years on we've grown into the dining room you see today, but the rules haven't changed: hand-selected beef, aged on our own salt brick, and cooked over a live fire we never let go cold.
We've added more seats and a deeper cellar. We've never added shortcuts.
Fire on one side, time on the other.
Everything we serve passes between two rooms. In the dry-age cellar, whole sub-primals hang on Himalayan-salt brick for up to 45 days while cold air and patience concentrate the flavor and break down the muscle.
At the pass, that beef meets a grill burning oak and hickory at 700°F — hot enough to lacquer a crust in seconds while the inside stays exactly where you asked. No gas, no shortcuts, no two steaks quite the same.
- USDA Prime and American wagyu, dry-aged on the bone in-house.
- A live hardwood fire tended by hand from open to close.
- Every cut weighed, seasoned, and fired to order — never held.
Meet Chef Antonio Reyes.
Antonio learned fire long before he learned recipes — first at his grandfather's asado pit in Mendoza, later across grill rooms in Buenos Aires, San Sebastián, and New York. He joined Prime as a line cook in 2011 and took the pass as Executive Chef in 2016.
His philosophy is short: respect the animal, respect the fire, and stay out of the way of good beef. It's why our menu reads simple and our steaks taste anything but.
“A perfect steak doesn't need ten ingredients. It needs salt, smoke, and someone paying attention.”
The team that runs the room
The faces who'll guide your meal, pour your wine, and remember how you like your ribeye.
Antonio Reyes
Runs the fire and tastes every cut before it leaves the pass.
Lena Hoffman
Keeper of 320 labels and the right glass for every plate.
Marcus Doyle
Tends the hardwood fire and never lets it drop below 700°F.
Priya Anand
Keeps the lights low, the service warm, and the night running.
The values behind every plate
Fire over everything
Live hardwood, not gas. It's harder, slower, and the only way to get the crust and smoke that define a Prime steak.
Honest sourcing
We buy whole, age it ourselves, and know every ranch by name. No mystery blends, no marketing — just traceable beef.
Hospitality, always
From the first pour to the last plate, the goal is simple: you should leave feeling looked after, not just fed.
Come taste the difference.
Words only go so far. The best way to understand Prime is to pull up a chair by the fire.