The time is prime for Prime & Provisions (222 N. LaSalle St., 312-726-7777), the steak house from DineAmic Group (Siena Tavern, Public House), announced a year ago and opening May 2. The reservation line goes live April 15.
With a herdful of steak houses to differentiate itself from, chef Anthony Fraske (Shaw’s, Weber Grill) says Prime & Provisions has an angle to go with its ampersand. “‘Never ever’ is a term that is used for animals never exposed to hormones, vaccinations, pesticides—anything that will define it as not all-natural,” he says. He promises meats sourced from within a 500-mile radius of Chicago, and always four or five fresh fish in house.
He also, tantalizingly, promises “top-secret techniques” to achieve the desired flavor profiles and texture on the steaks. “And not an open kitchen,” he adds. They’ll offer a porterhouse, a filet, and a bone-in strip, and “the rib eye will be cut a little bit differently,” he says. “I’m not at liberty to say how just now.”
Comprising two floors and 300 seats, Prime & Provisions aims for a grand look. A two-story, 1,000-bottle wine tower makes a bold opening statement, and a lower, ornate ceiling over the dining room tries for a cozy contrast, featuring leather booths and woodwork. Windows show the in-house dry-aging room. “You get to kind of see where [the meat] comes from,” says David Rekhson, a DineAmic partner. “In a cool way, not in a gross way.” As long as there are no windows to the sausage-making room.