Certified Angus Beef® at The Prime Grill
We set a new standard for fine kosher dining in 2000 and since then, The Prime Grill has continued to raise the bar, offering a nationally acclaimed dining experience that is unsurpassed anywhere. In keeping with our years’ long tradition of excellence, The Prime Grill continues to strive for culinary perfection and has recently become one of the first restaurants in the world to offer Kosher Certified Angus Beef. Described by the Certified Angus Beef website as a premier steakhouse offering an unparalleled dining experience, The Prime Grill continues to remain a cut above and owner Joey Allaham advises diners, “Once you go Certified Angus Beef you will never go back to anything else.”
We invite you to indulge in Certified Angus Beef at all of your favorite Prime Hospitality Group restaurants, at our butcher shop, Prime Butcher Baker, as well as our Passover Experience at The St. Regis Laguna Beach.
To read the CAB’s article featuring the Prime Grill please visit their website.
Joey Allaham didn’t come into the restaurant business like most. But, then again, his restaurants aren’t like any others, either. The owner of Prime Hospitality Group in New York City, which is known for serving premium Glatt Kosher cuisine, started his journey as a fourth-generation butcher in Syria.
But after relocating to the U.S. in 1993, Allaham utilized his knowledge of fine meats and set out to create a Kosher dining experience unmatched by its rivals — and one that’s still enjoyed today by business and casual diners alike.
“I’ve been in the meat business my whole life,” says Allaham, who recently became one of the first restaurants in the world to serve his customers Certified Angus Beef ® brand
Kosher product. “When I saw that piece of meat, I knew it was different. “It’s like when a diamond guy looks at a diamond.”
Prime Grill Executive Chef David Kolotkin On Good Day Cafe
ABC30 Features The Prime Grill Cookbook Quinoa Cake Latke Recipe
QUINOA CAKE “LATKES”
From The Prime Grill Cookbook: Redefining the Kosher Experience by David Kolotikin and Joey Allaham
2 tablespoons extra-light olive oil plus oil for frying
¼ cup onion, small dice
2/3 cup quinoa
1 and 1/3 cup water
1 tablespoon kosher salt plus 1 pinch
¾ cup flour
1 ½ teaspoon baking powder
½ cup plus 2 tablespoons soy milk
Salt to taste
- In a heavy gauge saucepan, preferably stainless steel, warm two tablespoons of oil and sweat the onions until soft and translucent.
- Add the quinoa and stir for a few seconds to coat all the grains with oil.
- Add the water and a pinch of salt and bring to a boil. Lower the heat and simmer until all of the liquid is absorbed. Remove from the heat and let cool.
- In a dry mixing bowl combine the flour, baking powder, and one tablespoon of kosher salt and mix well.
- Add the egg and the soy milk and mix until all ingredients are fully combined.
- Add two cups of the cooked quinoa and mix.
- Heat two to three tablespoons of oil in a frying pan. When the oil is hot, spoon batter into small pancakes (about the size of your fist) and fry for 30-60 seconds on each side, or until golden brown.
New Prime Grill is here!
25 West 56th Street, New York, New York 10019
We are happy to inform you that Central Parking located 50 feet away at 51 West 56th Street will be offering $16.00 parking from 5 PM – 1:00 AM to Prime Grill customers. When you are done with your meal kindly ask your waiter or our managers to give you a parking sticker.
NBC New York: Scrumptious Holiday Latkes
Scrumptious Holiday Latkes
Siafa Lewis tries an old standard, and few unique twists on a holiday favorite
View video at: http://nbcnewyork.com.
Should Businesses Ban Children?
From hotels and airlines to restaurants, children seem to be getting locked out of everything. But is this “war on kids” justified, or should it be stopped?
Steve Traube, director of operations at Prime Hospitality Group, says, “I’ve actually brought my sons numerous times to the restaurants and they really look forward to it. They learned to deal with service, to deal with sitting at a formal table. Why should the restaurants that children are allowed to go to be the fast-food restaurants? Why can’t they go to a restaurant where high-quality food is available? It’s a totally different type of concept where they could learn to be big kids rather than little children.”
New Prime Grill Website
We are excited to announce the launch of our new website for The Prime Grill.
Haaretz: In its prime, this kosher eatery
Joey Allaham’s kosher restaurants are making a big splash among celebs and business people in New York
Many restaurateurs have tried to serve glatt-kosher food of high quality, but have failed at the task. If they have succeeded at all, they have not managed to break out of the ultra-Orthodox circle of diners. Even in New York these restaurants are patronized by ultra-Orthodox or Orthodox Jews, and the menu is limited to familiar items that are difficult to define as gourmet. But many celebrities have already visited the Prime Grill, which is located in the heart of Manhattan, among them Madonna, Sarah Jessica Parker, Donald Trump, Bono, Bill Gates and Donna Karan. And at the restaurant’s branch in Los Angles, which is also glatt kosher, Paris Hilton celebrated her birthday before she was arrested.
The American openness to ethnic food also contributes, of course, to the success of the Prime Grill in both locations. Although the restaurant is kosher, it serves an unusual combination of steaks and sushi. “My principle is to use the best ingredients. We get the fish from Japan, but the most important thing is the meat, which we buy from a farm in Iowa. At many restaurants they compromise on the quality and sell meat from Argentina or Uruguay, where it is cheaper. In South America they feed the cattle on grass and in the United States they feed it on corn, so that they get more fat and flavor. On the upper floors of the restaurant there are refrigerators where the beef is aged for 45 days. Since we are kosher, I have to do the entire aging process myself,” Allaham explains.