Prime & Beyond

(Now Closed)
Greenwich Village, New York
  • Has a stamp of approval from The New York Times and The Corcoran Group
    • The New York Times
    • The Corcoran Group
29 Tips and reviews
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  • Steven Y.
    Steven YNovember 21, 2013
    Awesome value for really high quality steak - some of the best bone-in dry aged ribeye I've had, and each steak entree comes with its own side of veggies; check out their meat locker as well
  • The New York Times
    The New York TimesNovember 29, 2011
    Recommended dishes: Steaks; burger and rice with fried egg; spicy pork bowl; oxtail soup; grilled short rib; scallion salad; kimchi; French fries; king oyster mushrooms. Read more
  • Wade B.
    Wade BlackDecember 1, 2012
    Apparently very popular place, as we waited at the bar for 30 minutes past our reservation time to be seated. They did buy us a few drinks while we waited. Bacon and lamb chops were great.
  • Gillian B.
    Gillian BenAryFebruary 23, 2016
    The offshoot of a Korean butcher in NJ. They started a restaurant in the EVil that has insane meat and insane prices. BYOB. Great place to take a group.
  • Luis N.
    Luis NazarioSeptember 10, 2011
    Love this place! The ambience and the proletariat are great. A real relaxing place to to enjoy a wonderful meal. Plus the the meats are amazing!
  • Grace M.
    Grace MarieApril 8, 2014
    Get on the dry aged T-bone or ribbed-eye... Some of the best I've had in the city.
  • Albert S.
    Albert SzeJanuary 28, 2013
    Definitely different other steak houses, has really good lamb and a good porter house. Also the kimchi was really well done.
  • Jesper B.
    Jesper BröringAugust 6, 2014
    Great steaks. This is a Dry-aged New York Strip, with Hawaiian Lava Sea Salt.
  • Lauren D.
    Lauren DurhamOctober 19, 2015
    Unassuming but amazing. Great service!!! Brussel Sprouts with thick slab bacon were on point!
  • Danielle H.
    Danielle HernandezDecember 17, 2012
    The potato salad is the best I've ever had and the dry aged steaks are to die for!
  • Lee B.
    Lee ByronJanuary 11, 2015
    Excellent dry aged. If you want to check out the aging room they'll take you down there.
  • The Corcoran Group
    The Corcoran GroupMarch 23, 2012
    We’re fans of this modern American/Korean steakhouse. We’d start with the Bacon, Kimchi and King Oyster Mushrooms and then tackle a T-Bone.
  • David S.
    David SkurnikFebruary 17, 2014
    The best steak in NYC. Also don't miss the dry-aged lamb chops.
  • Danielle B.
    Danielle BApril 25, 2012
    Skip the burger and go straight to the steak. Also make sure to get a tour of the meat cellar.
  • Cassidy
    CassidySeptember 7, 2013
    The burger with rice is one of my favorite comfort meals in the city.
  • Angela W.
    Angela WangelaJuly 30, 2011
    Come with a partner so you can try two things. Their steaks are cooked on the rare side.
  • Keith J.
    Keith JensenMarch 9, 2014
    Don't tell anyone about the bacon, it's the best secret and I don't want to share.
  • Tuan B.
    Tuan BuiMay 20, 2012
    Steakhouse with rice, Kim chi, red chili scallions, and dried aged steaks!
  • Julius T.
    Julius TarngNovember 27, 2014
    It's a bit sad that they're slowly going out of business. Korean style steak is really solid.
  • Johnny G.
    Johnny GreenMarch 21, 2014
    They have Shiner Bock on draft.
  • Vanina G.
    Vanina GimenezNovember 12, 2011
    Scallion salad on top of ur steak is Awesome
  • Ben R.
    Ben RossMarch 9, 2013
    Ask them to show you the meat locker
  • Ryan G.
    Ryan GisrielDecember 27, 2013
    steakhouse, saw when went to dinner with Green
  • jaSon
    jaSonJuly 25, 2011
    Dry aged Ribeye with a side of Kimchi Yum Yum!!
  • RC
    RCApril 2, 2015
    The steak was fantastic. Everything else was a bit underwhelming.
  • Stephen C.
    Stephen CastroJanuary 4, 2014
    Everything was great!
  • nathan a.
    nathan archambaultDecember 22, 2011
    Kimchi. Bulgolgi. Porterhouse. Face orgasm.
  • Honda W.
    Honda WangJuly 19, 2011
    The scallion garnish with steak is absolutely brilliant.
  • Kenny
    KennyAugust 16, 2012
    over cooked steaks and not worth it.
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