When this 12,000-square-foot leather-and-iron glitz factory was unveiled last May, with prime beef dry-aged onsite, people took notice. And Prime & Provisions delivered. The bill of fare includes all the steakhouse clichés (shellfish towers, wedge salads, Manhattans) but also cuts through the pomp. You can get crisp-skinned fried chicken as an appetizer or a giant slab of thick-cut bacon—about the size of a small pork chop—rolled in Michigan maple syrup and smeared with chocolate. Smart staffers push inspired “escorts,” such as a brûléed sweet potato with Vietnamese cinnamon and cajeta butter. But you’re not here for sweet potatoes. The bone-in rib eye is a world-class steak with a consummate char and sizzling flesh that all but melts on the tongue. The center-cut porterhouse, dry-aged on a salt rock, delivers the zam-pow concentrated flavor. And the banana cream pie captures the heart of anyone not already smitten.