Dining

Item Information

Estimated Value $150.00

Item Number 107

Item Description

Enjoy dinner for two at Miami's most elite restaurant restaurant: Prime 112.

Estimated Value: $150

Behold the animal that is Prime One Twelve: a tornado of energy comprised of ravenous A-listers—bacon strips and martinis in hand—clamoring for their rightly deserved tables, where they’ll relish chef Mike Sabin’s highly marbleized prime beef and sumptuous, delightfully oversized sides. Once you get past the seating hoopla and secure an actual table, you’ll appreciate the surprising coziness of the place. The warm brick and dark-wood milieu is the perfect setting in which to indulge in one of life’s greatest pleasures—Maryland-born, Hawaii- and Europe-raised Sabin’s divine take on gourmet American comfort food.

A cheese pleaser: “The food’s really simple, and a lot of people have a hard time grasping that. It’s good because it’s fresh food prepared every day, like the four-cheese truffle macaroni and cheese—which is actually made with five cheeses: cave-aged Gruyère, Vermont Cheddar, fontina and mozzarella. We don’t count the Parmesan. It’s just a béchamel—a mix of milk, butter and flour. It’s brought up to where it’s almost a heavy-cream consistency, then we temper in the cheese. We add the cooked elbow macaroni and truffle oil—I have an exclusive with a company out of Italy. I can’t tell you which one. We top it with toasted bread crumbs.”

All prime, all the time: “We’re one of the only [restaurants] that serves only prime beef—with the exception of the churrasco. I have a third-generation meat guy in New Jersey who handpicks our prime meats. We have our own dry-aging room up there, and it’s shipped down here once a week.”

Bold-facers galore: “The list of [regulars] we have coming in here is unbelievable. Jamie Foxx comes in for the scallop appetizer with the short ribs and chocolate-pudding cake. Lenny Kravitz likes his rib eye medium rare and orders sides of truffle mac and cheese and the creamed corn. Anna Kournikova always has the sea bass.”

Saturday-night fever: “It’s definitely stressful. We’re doing 500 to 600 covers out of an 80-seat restaurant. Sometimes we do close to four turns per night, which is almost unheard of. We start at 5:30 and sometimes go past 1 in the morning. It takes a very special person to work in an environment like this. It’s pretty much the tip of the iceberg as far as this business is concerned. This is an example of a restaurant reduced to its most simple yet probably most extreme form. It’s busy all the time. Every night is like a Saturday night. Everyone who works here has to walk in and be on top of their game.”

 

View the full article from Ocean Drive Magzine at:

http://oceandrive.com/hybrid/archives/2007_11/stars/index2.html

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** does not include tax and tip

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