Premiere Steakhouse Experience: Prime 1024

Prime 1024, the beautiful modern Italian steakhouse with an urban ambiance and has been lauded as one of the premiere steakhouses on Long Island. Owned by the Spyropoulos family, who are co-owners of Limani (Long Island and New York) and Oniro (Long Island), the restaurant has now been redesigned and features gorgeous glass and dark wood partitions between each of the tables.

Prime 1024

The team has also created an al fresco dining experience with tables dressed in white tablecloths, separated by glass partitions and even curtains for a completely enclosed “cabana style” experience. The team brings their guests a menu of prime steak cuts and expertly executed Italian dishes with unparalleled hospitality placed at the forefront.

Prime 1024

Prime 1024’s large dining room features muted mint green tufted u-shaped banquettes and tables draped with white tablecloths, each enclosed by two glass partitions with dark wooden accents. The wine bottles are beautifully displayed in a dark wooden wine cellar wall as a true focal point. A large black and white image of a wine cellar modeled after a picture captured in a well-known hotel in Istanbul is centered in the dining room and a gorgeous white marble bar is flanked on the right.

Chef Greg Yarrow helms the kitchen at Prime 1024 bringing his passion for cooking to the already beloved menu. Yarrow began his culinary journey at Johnson & Wales in Rhode Island before coming to New York to study at the Institute of Culinary Education. He began his career working with the Spyropoulos family at Limani on Long Island and from there he had stints at Oceana and Maysville in New York before returning home to run the kitchen at Prime 1024.

The raw bar is the perfect way to begin the meal with a selection of Blue Point oysters, shrimp cocktail and tuna tartare, yellowfin tuna, shallots and jalapeno. Appetizers include clams oreganata, half shelled baked clams with oregano; octopus, perfectly grilled and piled with peppers, onions and capers; and applewood smoked bacon, slowly smoked and lightly drizzled with Vermont spicy syrup for a sweet and salty bite.

Pappardelle

The menu also features a small selection of thin crust pizzas with options such as the decadent robiola tartufo with black truffle and an Italian cream cheese. Pastas are spotlighted with the neighborhood favorite of linguine alle vongole, comprised of Manila clams and dressed in a white wine sauce; spaghetti with lobster is succulent and served with tomatoes, chili flake and basil; and macaroni with broccoli rabe, sausage and homemade broccoli rabe pesto for a vibrant mouthful.

The main event is the selection of top-grade steaks and chops, plating different juicy and tender signature cuts from a well-known local butcher with mouthwatering options such as melt in your mouth 10 oz. filet mignon that cuts like butter; 16 oz. New York sirloin; and 24 oz. Ribeye on the bone, all expertly prepared in the kitchen.

For the table cuts are ideal for special events or larger group dinners, creating a truly memorable meat moment with the 48 oz. Prime porterhouse steak and 40 oz. Prime tomahawk steak.

Branzino

Other mains include a flaky branzino, pan seared with fingerling potatoes, fennel, onion and mint; plump Berkshire pork chops complemented by smashed sunchokes, guanciale, cabbage and apple; and chicken diavolo, organic chicken, cherry peppers and sautéed spinach.

Side dishes pair seamlessly with the entrees and include options like pan fried Brussels sprouts, creamy truffle spinach and garlic mashed potatoes.

Lunch is served on weekdays from noon to 3 p.m. Salads, paninis and sandwiches are featured with highlights such as farro panzanella, cherry tomatoes, cucumber, red onion, fresh herbs and croutons drizzled with a red wine vinaigrette; chicken Milanese with breaded chicken, arugula, red onion and Parmesan cheese; and caprese with buffalo mozzarella, tomato and pesto sauce.

A small selection of chef’s specials are served as well including the steak frites in a salsa verde sauce, served with French fries.

A three-course lunch prix fixe is also available and priced at $26.

Tiramisu

All the desserts at the restaurant are made in-house with choices like tiramisu, salted caramel cheesecake and a variety of artisanal gelatos such as lemon strawberry, caramel and mascarpone frutti di bosco.

The beverage program offers a perfectly curated selection of Italian and American wines as well as a menu of specialty cocktails including the spicy passion fruit margarita (jalapeno-infused Exotico tequila, passion fruit and pineapple), the cucumber martini (Tito’s handmade vodka, St. Germain, cucumber and lime) and Gold Rush (Four Roses bourbon, honey, lemon and ginger).

Guests can also enjoy a variety of dessert wines, port, cognac, Sambuca and grappa and Amari.

A private event room is also available for birthdays, bachelorettes, bridal showers, office parties and more.

The restaurant is available for delivery on DoorDash with their curbside menu, offering family style platters.

Prime 1024 is located at 1024 Northern Blvd. in Roslyn. Hours of operation are: Mondays and Wednesdays from noon to 10 p.m., Thursdays and Fridays from noon to 11 p.m. and on Saturdays and Sundays from 3 to 9 p.m. Visit www.prime1024.com for more information and to make a reservation.

Christy Hinko
Christy Hinko is the editor of Glen Cove Record Pilot.

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