Prime + Proper brought its modern take on the classic American steakhouse to downtown Nashville, part of a concept that started in Detroit. The name plays on being "prim and proper" — formal and detail-obsessed — split into Prime, for the meat program, and Proper, for the hospitality standard the restaurant holds itself to.
The kitchen runs its own in-house butcher shop, dry-aging USDA Prime beef for at least 28 days and USDA Prime lamb for at least 14, alongside certified Japanese Wagyu sourced and aged on-site.
Regulars point to the service staff and the upscale dining room as consistently strong, with the steaks themselves drawing steady praise and diners describing the experience as reliable visit after visit. Some feedback flags gaps in accommodating dietary restrictions, and the restaurant competes with a crowded field of other steakhouses in the downtown corridor.
The kitchen runs its own in-house butcher shop, dry-aging USDA Prime beef for at least 28 days and USDA Prime lamb for at least 14, alongside certified Japanese Wagyu sourced and aged on-site.
Regulars point to the service staff and the upscale dining room as consistently strong, with the steaks themselves drawing steady praise and diners describing the experience as reliable visit after visit. Some feedback flags gaps in accommodating dietary restrictions, and the restaurant competes with a crowded field of other steakhouses in the downtown corridor.