Munchies with Marc: Prime Steakhouse


Perched quietly in heart of golf course in the idealistic Saratoga Springs, Prime Steakhouse has transcended to the top of the culinary totem pole. Prime maintains the delicacy of a master steakhouse intertwined with the experimentalism and creativity of a modern envelope-pusher. Enclosed in acres of smooth grass and a serene pond, to say the surrounding environment is ethereal would be an understatement. The inside of the restaurant is nearly just as magnificent. Inside of a larger clubhouse, the scene is dimly lit and spacious, with high ceilings and warming chandeliers. Summed up, the aura is smoky and erudite. The throne-like seats have your comfort in mind. The minimalist menu is sandwiched between two hunks of wood. They cut to the chase with the offerings, with big headers of “steak” and “not steak.” They have a wide variety of slick dishes like the Seafood Tower, which much like a skyscraper, beams an enormous shadow; this though was the shadow of Maine lobster, jumbo shrimp, king crab legs, oysters half-shelled, calamari and a refreshing scungilli salad. If you’re feeling fresh, delectable seafood, I can’t think of a better option. The steaks offered are nothing shy of top-notch. Iowa Premium 35 Day Aged Black Angus Beef is what you want. In addition to the regal meat itself, the dinner has all the power since each steak can be customized with a variety of house-made sauces, butters, and toppers. The sauces include classic béarnaise, creamy horseradish, chimichurri and green peppercorn. The butters include red wine foie gras, black truffle, and gorgonzola bacon. If those weren’t enough, you can top your steak with a fried egg, sautéed foie gras, chatham cheese or summer truffles. I ordered the Prime Cowboy, which was 22 ounces of protein gold. A hard sear made the outside of the ribeye nice and crispy, while the inside was a tender pink. On the bone, the cut surged with flavor. If your mouth isn’t watering yet, you’re probably a vegetarian. The creamy horseradish sauce added a quiet, ambrosial spice that pushed the dish beyond. That sauce could make a leather boot taste good. As for side dishes, the ones to get are steak fries and the jalapeño creamed corn. These colossal fries were as big as they were flavorful. It’s hard to make such a thick fry crispy, but Prime Steakhouse’s chefs succeeded. The fries were accompanied with an exciting chipotle mayo. Furthermore, the jalapeño creamed corn is a delicacy I didn’t know I ever wanted. Although the portion size was pathetically small, the flavor and texture made up for it. With a grits-like texture and frequent pops of corn, I was never bored. The sweetness of the corn fought the mild kick of the jalapeño, creating a fantastic balance. The service was excellent, as our waiter provided helpful information and met us with constant attention and care. For an unforgettable dining experience that will exceed expectations, Prime is the answer. Dig in! unnamed


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