Prime & Provisions sits at 222 North LaSalle in the Chicago Loop, positioning itself as a traditional steakhouse built on a la carte dining rather than tasting-menu formality. Beef is dry-aged in a 500-square-foot room lined with Himalayan rock salt, then seared in a 1,200-degree broiler and delivered on a sizzling plate with sea salt and Wisconsin grass-fed butter.
The menu extends well past the chophouse basics. Luxury Bites include Kaluga caviar potato skins, a Wagyu pavé hand-cut tartare, and a lobster croquette with brown butter hollandaise, while First Course options run from roasted bone marrow and a lump blue crab cake to steak tartare and full Osetra caviar service. Chilled seafood — East and West Coast oysters among them — rounds out the raw bar.
Beyond the steaks themselves, the kitchen's sides and desserts have drawn attention, with dishes like a fried chicken and a banana cream pie mentioned alongside the mac and cheese as reasons regulars return. Michelin selected Prime & Provisions in its 2025 guide.
The menu extends well past the chophouse basics. Luxury Bites include Kaluga caviar potato skins, a Wagyu pavé hand-cut tartare, and a lobster croquette with brown butter hollandaise, while First Course options run from roasted bone marrow and a lump blue crab cake to steak tartare and full Osetra caviar service. Chilled seafood — East and West Coast oysters among them — rounds out the raw bar.
Beyond the steaks themselves, the kitchen's sides and desserts have drawn attention, with dishes like a fried chicken and a banana cream pie mentioned alongside the mac and cheese as reasons regulars return. Michelin selected Prime & Provisions in its 2025 guide.