When it opened in December 2011, Prime Bistro was not just the culmination of two years of meticulous construction by seven different designers, it was an extension of a family’s multi-generational history in the food business. The owner’s father was a butcher at Milo’s in Casablanca, in the French side of Morocco, where he served as large-scale supplier of fresh meat for the entire Jewish community. His mother is a seasoned chef. The family brought to America their experiences of great dining, particularly with charcuterie, or “the art of preparing meats”. The result? Prime Bistro: A butcher and a high-end French steakhouse.

Strategically situated on Central Avenue in Lawrence, NY, Prime Bistro is in middle of an upscale Jewish neighborhood replete with many shopping options. A refined eating area and two private dining rooms (for 30 and 60 people - see photo to your right) welcome you to this world of luxury and serenity. The entrance leads to a full wood-paneled bar. Further inside, guests are seated on 1940s Thonet chairs, as well as elegant banquettes which line the antique white-and-mirrored walls. Iron work, lighted French globes and fresh flowers completes the look.

The foundation of the cuisine at Prime Bistro is a classic cooking technique paired with local ingredients. They serve prime meat with a dry aging process that makes the flesh tender and juicy; you’re more than welcome to take home some raw cuts from their butcher counter and cook it yourself. If you’re eating in, the Asian beef salad is a great start to your meal, as is the Tex Mex appetizer, a smooth and creamy guacamole, cilantro-infused salsa, wontons and hot sauce. For main course it’s hard not to  recommend the prime rib for two, a celebratory event as the waiters bring out each layer of the dish. It features crunchy-on-the-outside roasted potatoes, earthy spinach and garlic, three kinds of sauce and a huge plate with a lineup of meat, mushrooms in gravy and deliciously battered onion rings.