Ben Berg gets excited about every restaurant he opens under the Berg Hospitality Group umbrella, but he’s particularly stoked for Prime 131, his new live fire steakhouse that’s opening this Friday, March 15 in the Docks at Timbergrove mixed-use development (2505 West 11th St.).
“You gotta see this restaurant, dude. It’s f—ing badass,” he tells CultureMap. “I’m going to make every chef in Houston jealous of this kitchen.”
Named for the best table at B&B Butchers, Berg has gone all out to ensure that every seat is the best seat in the house. Lots of restaurants have open kitchens that allows diners to get a glimpse of the action, but Prime 131 puts its cooks on stage. Every table has a view of the literal firepower — four wood grills and two coal-powered Josper ovens — being used to prepare the restaurant’s dishes.
That includes the obvious dishes such as grilled steaks and whole roasted lobster as well as more creative fare like smoked clam chowder, fire-roasted beets, and a decadent grilled shellfish tower with king crab, shrimp, roasted oysters, and lobster. For the steaks, not only do diners get to request their preferred temperature, but they also select from one of three woods, post oak, pecan, or bourbon.
Instead of a traditional steakhouse with its expectation of appetizer, protein with side, and dessert, all of Prime 131’s dishes are designed to be shared. In total, the restaurant has more than 70 a la carte dishes that can combined in a number of different ways.
“It’s a huge menu. That’s not my fault this time,” Berg says with a laugh. “They didn’t stop producing dishes I thought were great.”
The “they” in this case is Berg’s beefed up culinary leadership team that’s led by VP of culinary Brian Sutton with an assist from regional culinary director Alisher Yallaev and research and development chef Ricardo Cerna.
Even the desserts get a kiss of fire. Berg Hospitality executive pastry chef Ruchit Harneja created his take on s’mores style dessert that uses housemade marshmallows that are roasted at the table.
That would seem like enough, but Berg and his team have gone a couple of steps beyond. First, Prime 131 serves a full sushi menu of sashimi, nigiri, and maki. Choices include different grades of tuna along with uni, salmon, hamachi, and more. The fusion-style rolls include the Prime 131 rolls made with wagyu, foie gras, and tempura shrimp as well as a kicked up California roll made with fresh king crab.
“Sushi gives the restaurant a little touch that will attract a broader audience,” Berg says. “Even though the fire and meat is center stage, I think they did a great job. It puts two of my favorite things together, steak and sushi.”
Again, steaks and sushi would be compelling on their own, but Prime 131 has one other premium offering in the form of a luxurious Korean BBQ experience that’s inspired by Cote, a Korean steakhouse in New York City that holds a Michelin star. Available by reservation only at four tables with built-in grills, diners have the choice of three levels of omakase-style service built around domestic Prime and wagyu beef, American and Australian wagyu, or a $245 per person premium offering of American, Australian, and Japanese wagyu.
“We’re diving into different ways of cooking meat with live fire. We wanted to elevate that section so people can see the grills,” Berg says. “It’s the first time we’ve done Australian, Japanese snow wagyu, olive wagyu, really freaking good stuff.”
Berg worked with designer Gail McCleese of Sensitori to transform the former warehouse space with a look that’s inspired by New York’s Meatpacking District circa that late ‘80s and early ‘90s. Elements include an old factory crane that’s been painted an eye-catching shade of red, polished concrete floors, and wall coverings made with natural cork. The restaurant’s soundtrack will draw upon Berg’s favorite hits from the era.
Cocktails also take inspiration from the days of hair metal and grunge. Think old favorites like the Cosmopolitan, Appletini, and a French martini made with vodka, Chambord, and pineapple juice.
While the location in Lazybrook/Timbergrove may be a little off the beaten path compared to Berg’s usual high-profile placements, the neighborhood is in the middle of a real estate boom with lots of new construction. In addition, Prime 131’s proximity to the Heights and its surrounding neighborhoods should ensure a steady stream of customers. Either way, Berg isn’t concerned.
“With the show we’re putting on, there’s nothing like it. It’s a destination,” Berg says.
“I fell in love with the space. I knew it would do what we wanted to do,” he adds.
Photo by Kirsten Gilliam
Cote inspired Prime 131's Korean BBQ offering.
