{"id":48160,"date":"2025-07-08T08:00:13","date_gmt":"2025-07-08T08:00:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/48160\/"},"modified":"2025-07-08T08:00:13","modified_gmt":"2025-07-08T08:00:13","slug":"north-center-welcomes-a-beefy-new-addition","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/48160\/","title":{"rendered":"North Center Welcomes a Beefy New Addition"},"content":{"rendered":"

From a fancy French-leaning steakhouse (The Alston<\/a>) and a Korean-influenced one (Perilla Korean American Steakhouse)<\/a> to an upcoming asador that embraces Mexico, Spain, and Argentina (Trino<\/a>), Chicago\u2019s obsession with meat hasn\u2019t been satiated, even as PETA declares Chicago as America\u2019s Most Vegan-Friendly City<\/a>.<\/p>\n

That\u2019s a concept not lost on Sami and Simon Mikhail, the brothers behind North Center Prime<\/a>. Rather than add to the growing number of meat-focused restaurants in Chicago\u2019s downtown area, the duo opted for a neighborhood-oriented steakhouse on the North Side.<\/p>\n

Open since early June at 4138 N. Lincoln Avenue, the Mikhails aim to offer all the amenities of a classic city steakhouse \u2014 think premium beef, thoughtful service, tableside preparations \u2014 but with prices 15 to 20 percent lower. \u201cWe want to make it accessible to the average person who doesn\u2019t want to spend $300 for a steakhouse experience,\u201d says Sami Mikhail.<\/p>\n

Located in the former ROCKS Northcenter<\/a> space, North Center Prime hopes to attract the changing demographics of the neighborhood.<\/p>\n

\u201cNorth Center and Lincoln Square have evolved with more new families and less college kids,\u201d says Simon Mikhail, who also owns Si Pie Pizzeria<\/a> in East Lakeview. \u201cWhen we were building out the space, the neighbors kept telling us they were happy we weren\u2019t a sports bar.\u201d<\/p>\n

Sami Mikhail, who worked at several Chicago restaurants, including the now-closed Kyoto, Sushi-Steak-Seafood<\/a>; and chef de cuisine Dervin Orellana, who most recently was the chef at the Amalie Arena<\/a> in Tampa, Florida, have created a menu that primarily sticks to the classics. \u201cA lot of steakhouses have become modernized, but some of that old school stuff is still great,\u201d says Simon.<\/p>\n

To start, there\u2019s steak tartare made with filet mignon, oysters Rockefeller, and braised escargot topped with puff pastry. Both the lobster bisque (light on cream, heavy on lobster, says Simon Mikhail) and Caesar salad are served tableside. Seafood entrees include pan-seared diver scallops paired with braised endive and microgreens, and Chilean sea bass served with grilled broccoli and an herb beurre blanc.<\/p>\n

For the rotating selection of meat, expect anywhere from eight to 10 different cuts, including filet mignon, New York strip, bone-in ribeye, and porterhouse. A 32-ounce tomahawk ribeye is meant for sharing. Rack of lamb and double-cut Berkshire pork chop are menu regulars. For now, the steaks are wet-aged for 28 days, but an in-house dry-aging program is in the works. Meat dishes currently range from $39 to $95.<\/p>\n

An infrared broiler that goes up to 1,600 degrees Fahrenheit is used to cook the steaks, a similar technique used at top steakhouses like NYC\u2019s Peter Luger Steakhouse<\/a>, says Simon Mikhail. \u201cWe wanted to get a nice, seared crust and char without overcooking,\u201d he says.<\/p>\n

\"The<\/a><\/p>\n

North Center Prime\u2019s dining room. North Center Prime<\/p>\n

Steak and entr\u00e9e add-ons range from blue cheese crumble and bone marrow butter to foie gras, as well as sauces like chimichurri and b\u00e9arnaise. Side dishes include four kinds of potatoes, including a truffle potato gratin, and thyme butter-sauteed wild mushrooms.<\/p>\n

Desserts stick to the old-school theme like the flamb\u00e9ed tableside bananas Foster and soon-to-join-the-menu cherries jubilee.<\/p>\n

For now, Prime is BYO as the restaurant waits for approval of its liquor license. In the meantime, a mocktail program is being created for those bringing in their own alcohol.<\/p>\n

To transform the once casual bar into a more formal steakhouse, dramatic chandeliers are paired with Edison-bulb light fixtures. Tables are topped with white tablecloths in the main dining room with seating for up to 100. Exposed brick walls provide a striking textural contrast to the shiny, dark hardwood floors. French doors open to the cozy side street patio. In the lounge area, a smattering of high-top tables is located near the 15-seat bar, which was recently resurfaced.<\/p>\n

Service is another important aspect at North Center Prime. \u201cWe want to make sure two to three people touch each table,\u201d says Simon Mikhail. \u201cService and food are what we are focusing on and will help make us a successful steakhouse in this area.\u201d<\/p>\n

North Center Prime<\/a>, 4138 N. Lincoln Avenue, reservations via OpenTable<\/a><\/p>\n