"Channeling the edginess of New York’s Meatpacking District, this steakhouse from Berg Hospitality offers a lively experience, with glimpses into the live-fire cooking at the center of the restaurant, plus the option to cook some of your own in the center of your table, Korean barbecue-style. Start with the Dinosaur Bone Marrow — a massive bone with buttery marrow that’s topped with onion jam and bits of popcorn, served with grilled sourdough for dipping, and the Prime 131 roll, a combination of A5 wagyu, foie gras, shrimp tempura, avocado, shiso, yuzu aioli, and eel sauce. Choose your favorite steak (The Australian wagyu New York strip does not disappoint), and then pair it with its grilled broccolini and its ricotta-stuffed macaroni and cheese shells. For dessert, you’re in for a surprise, whether you choose the basque cheesecake, that comes out with smoke, or the Lemon and Lime plate that comes with a trackable curd-filled lemon and lime, with a shell made of white chocolate, and a side of meringue and cocoa soil." - Brittany Britto Garley
