Since opening its doors at the corner of Tenth Street and Washington Avenue in late 2010, Prime 1000 has been a place to visit when you’re in the mood for sirloin, a 10-ounce New York strip or a rib-eye. (See Michael Renner’s January 2011 review of Prime here.) But starting July 16, it won’t just be a destination for steak-lovers.
The menu at Prime is expanding beyond steaks because of rising beef prices, according to GM Tom Sutliffe. “Prices keep going up and up and up,” he explained. “It’s just not feasible anymore. We’ll keep signature items, but add pork, veal and lighter items like fish to balance the menu and cost.”
The bar will also see a number of changes. Besides the launch of a special small plates menu at the bar, a new cocktail menu will feature a combination of vintage pre- and post-Prohibition cocktails with a few modern drinks worked into the 12-strong list. Syrups and infused spirits will also be made in-house. On the suds side, the restaurant is taking a craft beer approach, both with its six tap handles and the dozen bottle offerings, including 22-ounce bombers. Prime will also begin offering beer dinners. In July, a multi-course dinner will be paired with Goose Island brews; the August beer dinner will feature local brewery Urban Chestnut.
This article appears in June 2012.