Opening today is Primehouse, a Chitown steakhouse import courtesy of Steve Hanson and B.R. Guest. When I stopped by friends and family this weekend, the Himalayan rock salt-tiles had not yet been fully installed in the meat aging room. They look like small salmon-pink marble bricks. An interesting concept I think and I'll be curious to see what affect they actually have on the steaks. Complete unedited press release after the jump.
IT’S PRIMETIME!
Prime the Bull Makes His NYC Debut at Primehouse New York
New York, NY (September 2007) - B.R. Guest is grabbing the bull by the horns by introducing Primehouse New York, opening at 381 Park Avenue South (at 27th Street). The latest addition to B.R. Guest’s New York properties 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, a resident of Kentucky’s Creekstone Farms; he is the primary source of beef served in the dining room. In addition, Primehouse New York marks the return of Chef Jason Miller to his hometown of New York. A French Culinary Institute graduate, Chef Miller brings close to 20 years of experience to the role of Executive Chef-Partner at Primehouse New York. Miller will utilize his personal style and creative flair to redefine the American steakhouse, intermixing new menu items with classic offerings including the finest USDA prime beef, which will be dry-aged on premise in the restaurant's custom-built Himalayan rock salt-tiled aging room. Other menu highlights include Asparagus Speared Organic Salmon, Kobe Beef Tootsie Rolls and Tri-Color Beet and Goat Cheese Maki Rolls.
Chef Miller spent the last 15 years working alongside mentor David Burke to open several top dining establishments, including Park Avenue Café in New York, multiple Smith & Wollensky locations nationwide and, most recently, the highly popular David Burke Primehouse in Chicago.
"As part of the B.R. Guest team, Jason's culinary acumen, leadership and passion for creating a great dining experience have helped make the Primehouse brand a success," says Stephen Hanson, founder of B.R. Guest Restaurant Group, which owns Primehouse. "His creativity and deep knowledge of the steakhouse concept make him the natural choice to lead the brand as we expand into New York and beyond.
B.R. Guest Mixologist Eben Klemm will bring a fresh twist on conventional cocktail hour. Made-to-order from seasonal ingredients and herbs cut "à la minuit" on-site - most notably a garden of mint vines behind the bar-- the Primehouse cocktail menu will feature the freshest signature and seasonal cocktails, including the Dirty Bull and Millionaire’s Mojito.
Design Team Yabu Pushelberg once again partners with B.R. Guest, creating a geometric, mod aesthetic for Primehouse New York. Three distinct environments emerge through the contrasting light and dark elements, which echo throughout the 5,600 sq foot space. The front room holds an inviting dark wood bar and tables for impromptu dining and cocktails. The first of two sets of stone arches lead diners into the light main dining room where dark accents are interspersed throughout cream-colored stone. Black upholstered chairs are set around graphic patterned tables and framed by antique mirrors to reflect the light. Another set of arches opens to the two private rooms where guests are ensconced by double-sided wine displays and geometric mirrors. In warmer weather, the outdoor café will offer diners an exceptional alfresco experience.
Primehouse New York is located at 381 Park Avenue South (at 27th Street) and can accommodate up to 252 guests inside and 48 outside for breakfast, lunch and dinner. Please visit www.brguestrestaurants.com for additional information.
B.R. Guest Restaurants
Since opening its first restaurant in 1987, B.R Guest founder Stephen Hanson and his team have redefined the restaurant experience through an emphasis on hospitality and quality. Current B.R. Guest properties in New York City include Atlantic Grill, Blue Fin, Blue Water Grill, Dos Caminos Park, Dos Caminos Soho, Dos Camino Third, Fiamma Osteria, Vento Trattoria, Ruby Foo's Dim Sum and Sushi Palace, Ruby Foo's Times Square and Level V nightclub. B.R. Guest locations outside of New York include Fiamma Trattoria in the MGM Grand in Las Vegas and Blue Water Grill and David Burke's Primehouse in Chicago. In fall 2007, B.R. Guest will open two additional restaurants: Primehouse in New York City and Dos Caminos at the Venetian Hotel in Las Vegas. Recently, Hanson inked a deal with hospitality giant Barry Sternlicht which appoints B.R. Guest as the exclusive restaurateur in Sternlicht’s ‘1’ Hotels and Residences, the first luxury, eco-friendly global hotel brand. In June, 2007 B.R. Guest took its obligation to the environment one step further by becoming the first national multi-concept restaurant group to be certified green by the Green Restaurant Association. B.R. Guest’s commitment to service and hospitality is also evident through its dedication of time and resources to community-based organizations including City Harvest, Share Our Strength, City-Meals-On-Wheels, Memorial Sloan Kettering, American Cancer Society, Publicolor, World Wildlife Federation, PENCIL, Momentum AIDS Project, American Heart Association and The James Beard Foundation.
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I subscribed to your blog when is the next post
Posted by: hockey fights | November 02, 2009 at 02:18 AM