Prime & Provisions Steakhouse — Restaurant in Chicago

Attended as a party of 7 on Saturday August 19 at 730pm, celebrating my brother-in-law's bachelor party. The host, who was the manager, greeted us, then abruptly interrupted my brother in law from speaking to answer the phone. We were seated in the corner of the dining room with booths behind us. Issue was that our table was situated so close to these booths, that two of us with our backs to the booths were constantly being bumped by restaurant staff walking through the small aisle way. It wasn't until approximately 750 pm that our waitress attended our table to greet us with menus. Our server stated she would be "doing her rounds" and then come take our drink order. A long period of time passed before she returned. This became a theme for the rest of the evening as we were constantly pouring our own wine and having to flag down other staff with requests. The restaurant was likely understaffed tonight. Bread came to the table before our drinks arrived. Our server was very knowledgeable of the menu and answered all of our questions - credit. She even spoke to me at length about the East and West coast oysters. We each ordered multiple appetizers, 1st and 2nd courses, and steaks and sides to be shared. More bread was requested to pair with the salads. As staff attended with appetizers, they were abruptly dropped in the center of the table rather then placed in front of those that ordered them. Bread was requested twice more and arrived at the conclusion of most person's salad. One salad and a bone marrow dish did not arrive and had to be re-requested. All appetizers were finished and my oysters had not arrived. The server revealed to me that she hadn't written the request down even after our long conversation about them. Naturally my oysters arrived just moments before our steaks. The steaks arrived. All medium steaks were rare. All medium rare steaks were blue. I ordered medium rare and could taste that the center was slightly cold. This was brought to the attention of the server who agreed that all appeared undercooked. She advised that the manager would attend. A long while later the manager/host arrived and proceeded to rudely ask "what the issue was". He wasn't given any information prior to attending. 2 of the 7 steaks were sent back despite complaints from all about the level of doneness. I naturally became full eating sides in fear of them becoming cold before a steak returned. When both steaks were returned by the unapologetic manager, he informed me that "the kitchen staff tended to work faster when he stood there and stared at them". We both immediately took issue with the level of doneness based on their appearance. We were assured that the manager witnessed both being probed and reading their appropriate temperatures. My dry aged ribeye had such a strong taste from aging I could not eat it. I always enjoyed the intensity of dry aged in the past, but I could not stomach this steak. Both of our steaks were sent away after staff asked if we wanted a box for them. The gentlemen who removed plates and silverware were rude telling us "give me your plate". One member of the group attended the second floor restroom and returned with a photo of a used toothbrush next to the sink. Our server admitted that things had fallen apart for us tonight and we were comped appropriately. She mentioned multiple times that she had "choice words with the second floor staff" and that she had to argue with the manager for our compensation. He never returned to apologize for the poor experience we received. We opted out of free desserts and chose not smoke cigars in the lounge. Our server brought us a free round of champagne mentioning that the bar staff told her to "just bring them prosecco". All seven of us agreed that the food we ate was delicious, however, that lack of service and professionalism by most staff members was cringe-worthy and really did ruin the experience. The most disappointing was that the bachelor felt responsible as he had chose the restaurant when planning...

In a city where steakhouses compete on tradition and testosterone, Prime & Provisions takes a different approach: scientific precision meets 1920s glamour. This DineAmic Hospitality flagship, positioned on the corner of LaSalle and Wacker overlooking the Chicago River, houses what may be the most technically advanced beef program in the Midwest.

The centerpiece isn't the dining room — though the marble bars and intimate booths channel supper club elegance — it's the 500-square-foot dry-aging room lined with Himalayan rock salt. Here, USDA Prime Black Angus beef from Kansas's Creekstone Farms ages for 45 days, developing the concentrated flavors that distinguish Prime & Provisions from Chicago's crowded steakhouse field.

But the real revelation comes at 7 p.m. on certain nights, when $1 oysters transform this beef temple into an unexpected shellfish destination. The Sunday oyster special draws savvy diners who stake out booths near the bar, ordering drinks and multiple dozen bivalves for an elevated "appetizer meal" that rivals dedicated oyster bars.

Co-owners Lucas Stoioff and David Rekhson made Prime & Provisions the first Chicago steakhouse to serve exclusively hormone- and antibiotic-free Black Angus beef — a clean-eating approach that predated the broader industry shift. Executive Chef Joseph Rizza brings presidential pedigree, having cooked for Bill and Hillary Clinton, President Barack Obama, and celebrities at Chicago Cut Steakhouse, with the boast that "a dish was never sent back."

The beef program justifies the scientific approach. Each steak emerges from a 1,200-degree broiler, arriving on a sizzling hot plate topped simply with sea salt and Wisconsin grass-fed butter. The dry-aging process, enhanced by the Himalayan salt environment, concentrates flavors while tenderizing the meat.

The $1 oyster program demonstrates Prime & Provisions' commitment to hospitality beyond beef. Fresh bivalves at steakhouse prices create accessible luxury — three dozen oysters cost less than one premium cut. The Monday-Friday happy hour from 4-6 p.m. extends the value proposition with discounted cocktails and appetizers.

The cigar program distinguishes Prime & Provisions from competitors. The heated, covered outdoor cigar lounge functions as both smoking area and social hub, where deals are discussed over premium cigars and aged whiskey. This outdoor terrace offers Chicago River views and flexible configurations for private events.

Service reflects DineAmic's hospitality philosophy: "never saying no." Servers accommodate off-menu requests and special dietary needs with practiced ease, creating interactions that feel personalized rather than corporate.

For the complete experience, begin with $1 oysters during the special, progress to dry-aged steaks, and conclude with cigars on the terrace. Prime & Provisions succeeds by advancing steakhouse tradition through clean beef sourcing, technical aging processes, and genuine hospitality that extends beyond red meat.

Prime & Provisions, 222 N LaSalle Street, Chicago; 312-726-7777. $1 oysters 7 p.m. select nights; happy hour Monday-Friday 4-6 p.m. Reservations...

After being seated our dinner experience was off to a great start. We were greeted by our server then shortly thereafter by the manager who welcomed us and expressed to inform him should we have any concerns. After the server took our order, the service went completely down hill (I wish there was more space to share more details) Every request - from drinks to missing appetizers to missing side dishes to drink refills to even a request for a straw - all had to be requested multiple times to our server (who was exceptionally forgetful and inattentive) which consequently led to us requesting our needs from other members of the wait staff. I would have liked to enjoy my appetizer prior to my entree versus it being served seconds before receiving our main course. The manager was finally located to inform him about the missing appetizer that literally arrived as he approached our table. He stated that he would check on things to find out what happened as we had been waiting quite a while for its arrival after inquiring about it with no update from our server or the wait staff that we asked to check on it prior to the manager’s arrival. Unfortunately, we never heard from the manager the remainder of the evening/dining visit. (A mere apology and a little communication was all that was expected and warranted) Before presenting the bill, the server stated they we’re going to comp a few items on the bill considering there were a number of issues with our order such as totally burnt, charred inedible lamb chops, which they offered to correct… The poor level of service from our server and management continued the remainder of our dining experience. While we appreciated the effort to comp the problem items, I certainly wish that the restaurant management and administration understood the importance of great customer service from the hostess to servers/wait staff along w/communication and follow through. There’s no precedence given to a great dining experiencing. We experienced horrible service and a lack of communication and follow through…we definitely will not return. Unfortunately the food experience did not measure up with the expensive prices - Not a worth while experience in any way, especially after spending nearly $1000 while dining for a party of 4 we should have at least walked away with smiles, great food and a great dining experience versus pure disappointment and frustration minus a grand. I strongly suggest giving more attention to training the servers in delivering a pleasurable dining experience for patrons and perhaps hiring servers/wait staff/management with better work ethic, good communication skills and more experience in...