A Prime Fascination

DylanPrime_MAR14

By Christopher A. Pape

Though Dylan Prime has survived through downtown NY’s biggest catastrophes since its opening in 2000, this renowned Tribeca foodie institution has recently reopened after transforming the interior and revamping the menu, much to the joy of its loyal following. Housed in a historic landmark building constructed in the 1800s, Dylan Prime wanted to reflect the Old New York vibe of the neighborhood characterized by high ceilings, columns, Edison lamps and large bay windows. To reflect a true Tribeca character, the décor, hardwood floors and tables have all been created from reclaimed material from historic buildings in the neighborhood. By salvaging 200 year old beams from a construction project down the block, Dylan Prime has constructed all of its bar tops, tables, flooring and shelving and used hundred year old iron shutters to adorn the back bar and walls. What makes Dylan Prime stand out from the rest of the famous steakhouses around New York is not only their steakhouse classics but their contemporary take on new American cuisine that draws in the crowds, and whether you are a die hard carnivore, pescetarian or herbivore there is something on the menu to please every palette. Executive Chef Michael Berardino oversees daily kitchen operations, working with Consulting Chef Heffernan to execute a modern American menu focusing on seasonal meat and fresh catch, all enhanced with market ingredients. Open for lunch and dinner daily, guests can enjoy eating in both the lounge and main dining room.

The new Dylan Prime aesthetic was created by Chris Smith of CMS Architecture and Design. Once in the 30-table dining room, Smith has created a clean muslin palate, again accented by custom burnt wood trim. A centerpiece of the design is the 500 label wine room, framed by industrial glass windows and set in 8 ft. by 13 ft. rustic apothecary-inspired reclaimed shelf. The space’s original bar remains for those wanting to enjoy the seasonally driven menu or a drink removed from the lounge, as well.

With its location close to the Fulton Street Fish market, Dylan Prime offers an extensive raw bar selection which includes Jonah crab, lobster, mussels and oysters that change daily. As they are known for their exclusive prime dry steaks, carnivores will rejoice in the 28 day aged porterhouse, chateaubriand, ribeye, lamb saddle or filet cuts which are accompanied by rich sauces such as bordelaise, chimichurri, bernaise, horseradish cream or lobster. While all of their ingredients are sourced locally, the menu changes seasonally and some of their non steak main courses shine in their own right and are changing the landscape of contemporary American cuisine. For winter, the meaty monkfish is well balanced with a braised beef shank and chanterelle mushrooms while the succulent tea brined duck breast has a tangy quince sauce paired with farro and brussel sprouts. The slow roasted pork chop is moist and deliciously served with a caramelized fennel and sweet cherry peppers and one of the favorites on the menu is the lobster pot pie and the braised oxtail with celeriac and horseradish.

With their bespoke cocktail list, this hotspot is a favorite after work destination. Try a mixologists’ creative craft cocktail like the potent basil sour that uses macchu pisco with chartreuse basil and black pepper or the 1897 Fire with tequila, illegal mezcal, habanero, and grapefruit bitters. Don’t see what you want, then try your hand with their buildable martini program using either vodka or gin as a base and build on your taste preference- wet, dry, classic or perfect. Individualize your drink with a stuffed olive with fillings such as kimchee, lobster, or Hudson cheese.

Longtime owner John Mautone remains as Dylan Prime’s leader, having teamed with New York City’s hospitality industry expert Jonathan Eisenberg of Spark Hospitality Group. General Manager Rob Burns continues to oversee daily operations and lead the beverage program, surrounded by a new hand picked team and talented staff. And so if you are looking for a quick casual meal or aperitif the lounge menu has small tasting plates and appetizers that are perfect for sharing. The lounge and dining room come together as one, and whether you want to enjoy a formal meal in a casual and charming setting or want to imbibe in the lively bar scene, this slice of Old New York epitomizes the charm of classic Tribeca and is a prime example of today’s new style steakhouse. And we are sure that if you go you won’t be disappointed! How can you be, with steaks like those at Dylan Prime? •

Dylan Prime
62 Laight Street
New York, 10013
(212) 334-4783
dylanprime.com

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