Prime Steakhouse and Lounge

Prime Steakhouse and Lounge. On the right: Chef Will Wilgress. Photos by Marylou Wakefield

VICTORIA

Adam Walker, General Manager at Prime Steakhouse and Lounge, is making changes at Victoria’s premier steakhouse. Walker and the culinary team are moving away from the traditional steakhouse offerings, and towards a fresher, contemporary approach. “People are changing the way they eat,” he notes. From his experience (previously at Bear Mountain, The Office and Fiamo), “People don’t necessarily want a meal, they order a few different things and share them.”

While quality beef is the star attraction, salads, small plates and seafood play strong supporting roles. Interesting combinations include Surf and Surf, a tuna tartare “negitoro”, seaweed salad, tuna tataki, apple, olive, and ponzu sauce. The Turf and Turf features beef carpaccio and tartare, arugula salad, quail egg, parmesan, horseradish cream, and shaved baguette.

“There are so many good reasons to support local producers,” says Walker, who sources fresh local ingredients (like water buffalo mozzarella from the Cowichan Valley, oysters from Vancouver Island, and mussels from Salt Spring Island) and high quality beef exclusively from Spring Creek Ranch in Alberta. “I like Spring Creek’s business model,” he says. “They’re a family-run business, they use biodiesel in their operation and produce 100% hormone and antibiotic-free grass-fed beef. They’re sustainable, responsible and treat their animals humanely.”

A perfect steak at Prime Steakhouse and Lounge

So, how do you get the perfect steak? Chef Will Wilgress asserts that it’s attention to detail every step of the way (plus a few secrets). “It starts with quality, grass-fed, grain-finished, bone-in cuts of beef with excellent marbling that we custom cut on-site and dry-age up to 40 days in a Himalayan salt tile-lined cooler, lightly seasoned to preserve the natural flavour, then grilled at super high heat in our Montague Broiler to encourage the ‘maillard effect’ (carmelization of meat proteins and sugars), about 4 minutes a side (depending on thickness) for medium rare. That’s how you get the perfect steak,” he says.

For special occasions or to share something extraordinary, they offer a super rich, tender Wagyu beef from Australia ($90 for an 8 oz portion).

Through November, you can enjoy a prix fixe menu featuring food and wine from three regions – France on November 14, Argentina on November 21, and Italy on November 28.

Separated from the dining room behind floor to ceiling velvet drapes, is the impressive Lounge with bar and high top tables next to a cozy gas fireplace. Cuddle up and share a plate of Seared Jumbo Scallops served with crispy pork belly, smoked tomato syrup and wasabi tomato, or indulge in Duck Fat Fries served with white truffle-lemon aioli.

And if you’re looking for one of bartender AJ’s original concoctions after a late night shift, try a Suffering Bastard (bourbon, gin, fresh lime, simple syrup, bitters and ginger ale), or Celery Gimlet (Tanqueray, muddled celery, celery bitters, white wine vinegar).

Prime Steakhouse and Lounge next to the Magnolia Hotel and Spa is open for lunch Monday to Friday from 11:30 am.
Dinner Saturday and Sunday is from 5 pm. They are open until 1am every day.

By Mary-Lou Wakefield