Primehouse New York

Primehouse New York delivers a twist on conventional steakhouse fare and modern design elements for a contemporary dining experience.

Making his proverbial New York debut is Prime, B.R. Guest's Black Angus bull; he is the source of all beef served in the dining room. In addition, Primehouse New York is proud to announce Executive Chef Brian O’Donohoe, formerly of Le Bernadin and Barca 18, who brings his expertise to the role. As a Johnson & Wales University graduate, Chef O’Donohoe utilizes his personal style and creative flair to redefine the American steakhouse, intermixing new menu items with classic offerings including the finest USDA prime beef, dry-aged on premise in the restaurant's custom-built Himalayan rock salt-tiled aging room. Other menu highlights include Jumbo Lump Crabcakes; Chilean Sea Bass with Sushi Rice Crisp, Shiitakes, Baby Bok Choy, and Soy-Ginger Emulsion; and, a Dry Aged 39 oz Porterhouse for 2, sliced tableside.

Mixologist Eben Klemm will bring a fresh twist on conventional cocktail hour. Made-to-order from seasonal ingredients the Primehouse cocktail menu features the freshest signature and specialty cocktails, including the Dirty Bull and the Black Leaf Special.