CONCEPT:
Modern Steakhouse

Prime One Twelve touches all the senses…energy from the open kitchen, aroma of dry-aged prime steaks, vision from well-plated cuisine, tantalizing taste of great food and the smooth touch of the leather banquettes and lush wood throughout the restaurant.

Chef Mike Sabin’s menu (with his goal being to "just make sure that we make people happy") features the best traditional steakhouse fare modernized to create a contemporary menu tailored to the way people dine today. All meat is strictly dry aged (same reSource as Peter Luger’s in New York). Prime One Twelve is a departure from the stuffy atmosphere of the conventional "men’s club" environment of steakhouses. A sleek design, modern menu, superb service and romantic background music (Sinatra, if you please), create an atmosphere that is comfortable, highly sensual and appealing to women as well as men.

CUISINE:

According to Chef Sabin, the three major ingredients that "make things taste good" are cheese; butter (from Vermont) and bacon (Applewood Smoked) and Prime One Twelve serves the best quality that money can buy. The strips of bacon at the bar instead of the usual cocktail fare of peanuts are not to be missed.

Sea salt is a prominent ingredient at Prime One Twelve. Hawaiian sea salt graces each table and derives its pink color from volcanic clay. The gray colored sea salt is from France and the White Sea salt is from the United States. The sauces and butters to accompany the steaks are all homemade and include a Prime 112 Steak Sauce, Horseradish Cream, Hollandaise and Chimichurri sauce. The butters include Gorgonzola; Truffle; Foie Gras and Chipotle Lime.

The Chef’s Compositions include fish and poultry dishes of a more "composed" look including accompaniments – atypical of steak houses where everything arrives á la carte. The Compositions include Seared Center Cut Yellowfin Tuna with Avocado, Hearts of Palm and Kumamoto Oyster Sauce; Soy Marinated Sea Bass with Steamed Baby Bok Choy and Sweet Miso Sauce and Pan Roasted Boneless Half Chicken with Roasted Root Vegetables and Natural Reduction, just to name a few. Succulent live Maine lobsters are available daily from 2 to 3 pounds each.

A diverse menu of potato options includes Sea Salt Baked Potato with Vermont Butter, Applewood Smoked Bacon Bits and Chive Soul Cream; Sweet Potato & Vanilla Bean Mash; House Made Tater Tots and Potato Pancakes with Soul Cream and Apple Compote.

Accessories are top grade side dishes including fresh Creamed Spinach with Crispy Shallots; Four Cheese Truffle Mac (Macaroni); Fried Green Tomatoes; Braised Collard Greens with Smokey Bacon; Sautéed Broccoli Rabe with Garlic, Chilies and Lemon and Rum Baked Sweet Plantains among others.

Dessert is straightforward and designed by Hedy Goldsmith. A hearty Granny Smith Apple Pie with Candied Walnut Streusel and Caramel Sauce is rivaled by the Key Lime Pie with Schlog and Huckleberry Sauce as the house favorites.

An extensive wine list featuring more than 900 wines from all around the world including California, Italy, France, Australia, South Africa, New Zealand, Argentina, Chile and Spain. Prices range from $45 and a superb by-the-glass program $8 - $21 will attract even the most distinctive oenophile. A full bar is available.