PRIME 10 - Southfield (MI)

5 /5 Christopher Schneider: This was one of the most memorable dining experiences I’ve had. The food was exceptional, beautifully presented, and full of flavor. The staff were attentive and made sure everything was perfect from start to finish. The cozy and private setting made it an ideal spot for our celebration. Every bit of the experience felt worth it, and I’d gladly come back again.

4 /5 Caryn Finkelman: Ive never spent so much on a meal! But every dollar was worth it. Great food, excellent service and a lovely private atmosphere for our celebration dinner.

4 /5 Yossi Zweig: Most people think that small towns in the USA can’t have high class steakhouses that rival NYC, LA and other mega cities. While Detroit, MI is not a small town, there is pretty much one kosher grocery, one bakery and one pizza shop. Could they possibly have a high class steakhouse? The answer is yes, Prime 10. On a recent visit, we checked out this steakhouse to see what they had to offer. As you enter, you are surprised by a quite modern interior, full bar and tiled ceiling. Each sitting area is cordoned off with billowing fabric, creating a private capsule/ enclave of sorts. After browsing the menu, which boasts an extensive wine and drink menu, we decided on appetizers of the Brisket Flatbread, Cauliflower Tempura and Fire Fries. The Brisket Flatbread consisted of pulled brisket over roasted garlic aioli, on top of naan bread and finished with fresh tomato, sautéed onions, peppers and a signature ranch sauce. The naan was perfect and a great vehicle to showcase all that pulled brisket, which was soft and flavorful. The Cauliflower Tempura consisted of tempura battered cauliflower florets served with spicy mayo sauce. Everyone I know loves cauliflower. The florets were crunchy and sweet and that spicy mayo was a great way to up the heat. Last time we visited Prime 10 we had the loaded fries, so this time we tried the Fire Fries, which consisted of crispy seasoned fries topped with tender strips of steak, spicy mayo, cream ranch dressing and jalapeno slices. These went the fastest. Steak and fries in the same dish topped with spicy mayo, cream ranch dressing and jalapeno slices? We were in food heaven. Needless to say there were no leftovers. During our last visit, I tried the Executive Steak which was a delicious boneless 16 oz. ribeye, so this time we tried the Tomahawk bone in Ribeye. In addition, we also tried the BBQ Beef Ribs and a Caesar Salad with Grilled Chicken. The steak was perfectly cooked and sliced by their chef. The BBQ Beef Ribs smelled divine and were slow cooked for eight hours with a hint of hickory and glazed with their in house BBQ sauce. It was paired with mashed potatoes topped with sautéed onions. These were fall of the bone soft and oh so good. Trying the healthier option of a salad and grilled chicken was great. I really enjoyed the dressing and the chicken was really moist. It was a perfect meal. We didn’t even try any desserts because we were so full from the large portions of delicious food. Next time you find yourself in Detroit, try them out and see for yourselves.

5 /5 Sell-Kimble Elizabeth: The food and experience here were fantastic. We ordered the fire fries, morrocan chicken, chicken picante, deluxe burger, molton lava cake and the margarita caliente. All items were SO delicious, our server was great, quick, friendly and helpful. The steak bites on the fries were so tender, all of the meat was. The flavor had so much depth, we will definitely be back when we are in Detroit next! The prices were lower than expected, granted we did not get a steak as an entree however we absolutely will in the future!

4 /5 Arnie Jensen: No complaints, and as a steakhouse should be. But the mandatory 20% tip is a serious turn off. I would normally tip at or above that with good service, but the customer should have the choice of how to reward or message good/poor service. Silly… Just mark everything up 20% and don’t insult the customers then! And that’s probably limiting tips for some strong performers.