Cuisine:

• American
• Steak House
• Homestyle
• Diner
• Fine Dining
• Others

Barclay Prime Description:
Call it the anti-steakhouse steakhouse. Barclay Prime is nothing like the usual clubby, manly man-steakhouses that dominate the scene. Sleek, modern, white-on-white, this beef emporium appeals to carnivores with sophisticated, slightly retro tastes. Chef James LoCascio's fresh take on the typical offerings includes starters such as truffled beef tartare, Kobe sliders, and if the calendar is right, one of the best soft-shell appetizers around, tempura battered atop avocado with a smoky tomato-chipotle vinaigrette. Get anything with Nueske bacon on it; in fact, this apple wood-smoked royalty of swine comes as a side dish all by itself; other sides include creamed spinach, butter corn and tater tots---not like any you've ever tasted before. You can have Dover sole, seared ahi and Pacific wild salmon---but it would be a crime to miss the Four Story Hill Farm 16-ounce strip steak---aged for 21 days and incredibly tender. They still have the much-touted $100 Kobe cheesesteak on the menu, along with Australian Tajima Kobe, offered for $80 for an eight-ounce filet. A pub menu ratchets down the prices to the $20 range, including items like Bucks County ribs and a dry-aged burger. Service is professional, and the desserts by pastry chef Frank Urso rival any in town. Try the warmly gooey chocolate caramel lava cake.


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