Prime, A Shula's Steakhouse

The story

Crafted with passion, served with love

Perched on the 11th floor of Gila River Resorts & Casinos – Wild Horse Pass, Prime rises 150 feet above the desert floor with sweeping views of the Estrella Mountains as its backdrop. It is a setting that earns its drama honestly, and the kitchen matches it.

The Experience

Prime is an elevated take on the American steakhouse, distinguished by French culinary undertones that run through the menu without overshadowing its bold, meat-forward identity. Starters like Beef Carpaccio with gribiche mousse, a classic French Onion Soup finished with Gruyère and provolone, and a Crispy Terrine of dry-aged beef signal the kitchen's classical sensibility. The chilled seafood tower — scallops on the half shell, West Coast oysters, jumbo shrimp, and snow crab claws — is a statement piece in its own right.

The Steaks

The steak selection anchors the menu with conviction. A 32oz Dry-Aged Tomahawk and a 20oz Dry-Aged Bone-In Ribeye represent the kitchen's commitment to serious aging, while the Icon NY Strip — sourced from Australia — and a Coulotte round out the chef's cuts. Accompaniments run from a classic Béarnaise and Au Poivre Butter to Lobster Tail and Crab Oscar for those who want to dress up their plate.

Beyond beef, the menu extends thoughtfully: a Branzino with harissa and chermula, a Seared Salmon with mushroom conserva, and a Roasted Half Chicken with Aleppo glaze reflect the French-American range the kitchen commands.

Wine & Recognition

The Wine Spectator Best of Award of Excellence — earned in 2023 — speaks to the depth and curation of the wine program. The dessert menu continues that seriousness with a port selection spanning Taylor Fladgate Tawnies and a Royal Tokaji Essencia, alongside a well-considered list of dessert cocktails.

Private Dining

Prime's Private Dining Room hosts intimate events including curated wine dinners — four-course evenings pairing the Executive Chef's menu with selections from producers like Ledge Winery, guided by the sommelier team. With only 30 seats, these evenings are deliberately small and conversational. For groups of six or more, the restaurant accommodates private parties and full buyouts.