"Everything at Il Premio, an Italian steakhouse in Old Fourth Ward’s Forth Hotel, feels sultry and moody, from the low lighting to the bursts of flame in the open kitchen, perfectly framed by a massive arched window. The cocktail lounge, with its grand piano and printed velvet couches, feels like a vignette from a debonair era. But it all sets the tone for a night that’s both inviting and polished, making it a perfect spot to impress colleagues, celebrate with friends, or make a date night feel effortlessly special. You can go all out at Il Premio—this is the kind of place where ordering a oysters, steak, a pasta dish, and a bottle of wine (from a list that’s 86% Italian) isn’t just reasonable, it’s encouraged. With nine cuts of steak, including a perfectly marbled Japanese wagyu, the steak selection is extensive. The pasta list may be shorter, but each dish holds its own—the rigatoni all’astice is packed with buttery lobster and bright san marzano tomatoes. By the time you’re winding down over that last glass of wine, you’ll see why Il Premio is made for grown-up nights that feel just a little indulgent, whether you're making a connection, a toast, or a lasting impression. photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair Food Rundown Italian Donuts These complimentary bites are a light start to what could easily become a heavy meal. They’re sweet without being too filling and are tossed in a dusting of parmesan cheese. photo credit: Amy Sinclair Filet Mignon It’s the simple choice but it’s one of our favorite cuts of steak to get here. Trust the chef’s preference, and order it medium rare. photo credit: Amy Sinclair Bucatini All'amatriciana This pasta sits in velvety tomato sauce with just the right amount of cheese. The cured pork cheek adds a salty layer that makes this pasta a must-order. video credit: Nina Reeder Branzino The branzino has a nice char that doesn’t overpower the flavor of the flaky fish, and the olives bring salty-savory balance to the light, sweet meat of the fish. Broccolini Alla Brace The chargrilled broccolini comes with a drizzle of tangy orange chili sauce and crispy onion flakes. It’s decent, but nothing groundbreaking. Save room for the pasta and steak. Miyazaki Wagyu The 6-oz. wagyu will run you $150, but the marbling is incredible. This is a good standard wagyu order, and you can punch things up if you get the Olive Wagyu, which comes from cows that are almost exclusively fed—you guessed it—olives. Rigatoni All’astice Big chunks of lobster soak in a creamy lobster roe sauce, while san marzano tomatoes add brightness to the dish. Just a heads-up: this is very al dente. video credit: Nina Reeder Il Premio Martini This martini is top-notch. Made with both gin and vodka, it’s olive oil fat-washed for an extra velvety finish and has just a hint of sweetness. It also comes with a sidecar of extra liquor on ice, and a dropper is used tableside to add a lemon and olive oil blend for the perfect finishing touch. Wine We did the math—86.3% of the wine here comes from Italy, including the Piedmont region, Sicily, Tuscany, and Puglia—and we recommend going by the glass to get a sampling of the offerings. You won't go wrong with anything you choose." - Jacinta Howard
