Prime & Beyond

“Kept it simple with the sides, the focus was on the meat, and went with sweet potato fries and scallion salad.”

“I found Prime & Beyond to be much better (food, service, etc) than traditional steakhouses like Peter Luger”

“The pork soo yook and wagyu salami were nothing special and I could've definitely gone without.”

Prime & Beyond

Takes Reservations: Yes
Accepts Credit Cards: Yes
Good for Groups: Yes
Waiter Service: Yes

Price range.

$$$ Price range $31-60

8 reviews

  1. My boyfriend found this gem through groupon. He took me here and we both had the prime rib. He had the wet aged and I had the dry aged. This was probably the best steak I've had in a long time. The meat was cooked perfectly and it was super juicy. They bring out the slab of meat before they cook it to show you what you're about to eat! Before we had steaks, we ordered fried calamari which wasn't that good. We came back a second time in the same month and got the pork belly (I forgot the name of it) and it was delicious! They have a good selection of wine, but a smaller bar.

    Back to the steak, it comes with a little salad to share and an entire roasted garlic to spread all over your steak. The first time we had a small serving of corn on the cob but the second time it didn't come with it.  The staff are very nice and the atmosphere is nice.

    All in all, this is one of our favorites in NYC and I highly recommend it!

  2. I like it. I did not Love it. I went on a Wednesday night and I think they were very understaffed. The restaurant ran line a lunch deli. Service definitely needs to be better. Food was good… Not exceptional. We had lamb chop and rib-eye and lamb chop was better. I became a steak expert ever since I met my boyfriend and I have to say the steak dining is really fun not only because of the great steak you get because of the service and attention you get from the wait staff. Let's just say I have gotten better service from Korean BBQ place.

  3. came for the aged steak – ended up ordering 3 apps to share and 1 rib eye, which was more than enough to share for 2 people. the aged rib eye was definitely moist, more moist than any other steak i've ever had. was it flavorful? ehhhhh. but the scallion salad that it came with helped add some flavor if you ate that together. we had the bacon, king oyster mushroom, and pork belly appetizers. pork belly was super tender, but not super great but good to try. the mushrooms were a joke, i've made them better at home. they also came by with a house salad which was probably wasabi soy vinagrette dressing. that was tasty but we went a bit heavy on the meats. little did we know, the bacon was PURE fat. we felt so gross stuffing that in. needless to say we ended up going home and fighting stomach pains possibly from the amount of grease we inhaled during this meal. one thing to note though – this place is understaffed. we walked in and the bartender greeted us, sat us down while the host/mgr was seating someone else before us. mind you, there were probably less than 4 diners at the time we came in. the service is friendly and not over bearing but thats because there isnt time for over bearing – there was literally 3 ppl working the front. the mgr never came by our table except to collect the check.

  4. This place has the best rib eye, wet aged or dry aged.  I prefer the wet aged because it is juicier than the dry aged.  Also the scallion salad goes great with the steak as well as the roasted garlic.

    The calamari isn't that great unless they decide to swap out their Korean paste for the Thai sweet chili sauce.  The bacon appetizer was on point.

    The service is great and everyone is very welcoming.  They are the only steak house that brings out the steak and shows you before they cook it.

  5. This was probably one of the best steaks that we have had in New York! The service is phenomenal, and the waitress/hostess that we had gave us a lot of great suggestions. The Korean fusion that was found with the steak and appetizers mixed so well; we were all pleasantly shocked! The only tip I can provide is that the waitress told us that we probably all needed to order one steak per person, and we decided to only order 3 different steaks for 5 people and 2 appetizers & 2 sides–which ended up being a perfect amount. We even had steak left over in the end! The dry aged rib eye was our favorite!

  6. A venue I consistently frequent for a good rib eye.

    Venue (4/5) Modern feel, and good for dates, groups…pretty much any type.  Everytime I've been here there have been open tables.

    Food: (4/5)
    Bacon (5/5) this is the clear winner of the restaurant.  My favorite.  It is a good portion and the pieces are thick and perfect.

    Steak18 oz dry aged rib eye (shared between two people) (4/5) is my go-to.  It is consistently well done and can be split between two people.

    Wine (1/5) terrible wine list.  The waitress was not helpful with the wine selection and looked very annoyed when we did not like the house glasses.

    Service (1/5) The busboy must have come by every 5 minutes asking if we would like him to remove our half full plates.

  7. What a great piece of steak! Spectacular service from the owner and his brother, the butcher- very personal and attentive.

    Food: started with tomato platter (a fresh caprese), potato salad (excellent), and salads with a cool spicy dressing. Ordered the dry aged bone in rib eye for two, which was 36 oz of beautiful marbled steak, and the Galbi Korean short rib. Both were fantastic! And the two entrees and two sides of kimchi fried rice and French Fries were very filling for four of us- perfect amount of food.

    Special touches like the different salts, scallion salad, and whole head of roasted garlic added extra flavor an already juicy and flavorful steak. The staff showed us our steak pre-cook as well, and our mouths were watering until that gorgeous medium rare cook was placed in front of us.

    Would return, 5 star meal.

  8. On Thursday night a friend and I were looking for dinner before going to see some jazz.  We stumbled into this restaurant.  We ordered the Duck and Ribeye.  The owner, chef, and staff were great.  The owner takes the food very serious even to the point of aging the meat served in house.  The attention to detail at this level shines in the food.  One of the best restaurant steaks that either of us had in a long time.  The duck face was unique compared to any duck I've had in the past.  While different, the flavor profile was amazing.  I would highly recommend this restaurant to any steak lover who wants something special.  I'm looking forward to taking my wife in the near future and eating here often!  

    Great atmosphere, amazing food, top notch staff!

Rate and write a review

Monday, 5:30 pm - 10:00 pm
Tuesday, 12:00 pm - 2:30 pm
Wednesday, 12:00 pm - 2:30 pm
Thursday, 12:00 pm - 2:30 pm
Friday, 12:00 pm - 2:30 pm
Saturday, 5:30 pm - 10:30 pm
Sunday, 5:30 pm - 9:00 pm