Prime & Provisions

The story

Crafted with passion, served with love

Raising the Steaks on LaSalle

At the corner of LaSalle Street and Wacker Drive, Prime & Provisions occupies a 12,000-square-foot space that stretches from street level to a second-floor dining room. The design draws deliberately from the supper clubs of the early and mid-1900s — think timeless glamour translated into a fresh, considered interior rather than a period-piece recreation. The result is a room that feels both comfortable and genuinely special.

The Craft Behind the Cut

The steakhouse's identity was built on months of experimentation by Executive Chef Partner Joseph Rizza alongside DineAmic Hospitality's David Rekhson and Luke Stoioff. Their focus: dry-aging techniques that coax full, robust flavor from 100% all-natural Linz Heritage USDA Prime Black Angus beef — humanely raised, with no hormones or antibiotics. The process unfolds in a dedicated 500-square-foot dry-aging room lined with Himalayan rock salt, which enhances the beef's character over 45 days. Each cut is then finished in a 1,200-degree broiler and served on a sizzling plate with nothing more than sea salt and Wisconsin grass-fed butter. The restraint is the point.

The menu reflects that same philosophy of quality over novelty. Wet-aged options include a 16oz New York Strip, hand-cut filet mignon in three sizes, and a 34oz Tomahawk. The 45-day dry-aged selection extends to a center-cut 36oz Porterhouse and a bone-in 22oz Ribeye. For those who want to go further, a rotating A-5 Japanese Wagyu card features cuts from specific Japanese prefectures — Shiga, Kagawa, and Hokkaido among them — priced by the four-ounce portion.

Beyond the Steak

The broader menu is serious without being fussy. First courses range from Kaluga caviar potato skins and steak tartare with quail egg to roasted bone marrow and a lump blue crab cake. Chilled seafood — shellfish towers, fresh oysters, tuna tartare — anchors the lighter end of the table. Sides are the classics done well: properly whipped potatoes, creamed spinach, roasted wild mushrooms, and a decadent macaroni and cheese.

The wine program earned a Wine Spectator Award of Excellence in 2023, recognition that reflects the depth and curation of a list built to complement serious steakhouse dining. A cigar lounge and a full cocktail program round out an experience designed to linger over.

Private Dining and the Bigger Picture

Prime & Provisions handles events at scale — weddings, corporate galas, philanthropic dinners — through a dedicated private dining operation that remains active even during the restaurant's current bar and dining room renovations. The team of event planners and chefs works across multiple private spaces, making it one of the more capable event venues among Chicago steakhouses.

For a weekday lunch in the Loop or a proper dinner occasion, Prime & Provisions keeps its promise simple: put quality first, and let the beef speak.