I recently dined at Prime 47 on March 2nd, 2025, while visiting from Houston and meeting a college friend for dinner. Given the restaurant’s reputation and price point, I expected an elevated dining experience. Unfortunately, my visit was marred by multiple service missteps and a lack of accountability that left me thoroughly disappointed.The evening started off on a neutral note. The salads were fine, nothing exceptional, but enjoyable enough. However, the experience took a turn for the worse when my main course arrived. I ordered an 8-ounce filet, cooked medium, but the first steak was delivered well done. Mistakes happen, and I appreciated that the server quickly acknowledged the error and sent it back without issue.The second steak was personally brought to the table by a manager, which I assume is restaurant policy, though I found it unnecessary and somewhat uncomfortable. I did not go to dinner to be the center of attention, yet this approach inadvertently made my table the focus of the room. To add to my frustration, the manager then asked me to cut into the center of my steak. While I understand their desire to ensure accuracy, I personally prefer to begin cutting from the ends, as I can typically tell how my steak is cooked from there. Nevertheless, I complied, only to find that the steak was severely undercooked, raw or, at best, blue rare.At this point, rather than immediately apologizing and offering a solution, the manager simply stood there and, after I chuckled in disbelief, asked me what I thought. Given that this was now the second failed attempt at preparing a basic filet to a standard temperature, I found the exchange frustrating. A steakhouse of this caliber should not require a guest to validate what should already be clear to a trained eye. A manager at a high-end steakhouse should immediately recognize when a steak is incorrectly cooked; especially when it was requested at a standard cook temperature; rather than acting as if they had no idea what was wrong. Yet, rather than taking responsibility, it felt like they were waiting for me to make a scene before they would take action.Adding to my dissatisfaction was how my enhancement a pan-roasted crab cake was handled. I specifically ordered this as a complement to my steak, expecting to enjoy them together. However, when my first steak was returned for being overcooked, the staff insisted that I eat the crab cake on its own while waiting for the second steak. This completely disregarded the intention behind my order. Instead of recognizing that the correct course of action was to prepare the meal properly so that I could enjoy it as intended, I was essentially told to eat my food in a disjointed manner. At a restaurant of this stature, that kind of shortsightedness is unacceptable. A fine dining experience is about more than just the food; it’s about thoughtful service, attention to detail, and ensuring that guests enjoy their meal as they envisioned.On a more positive note, the lobster mac and cheese was excellent, and my Old Fashioned was well-crafted and flavorful. Ironically, I probably would have been more satisfied just ordering those two items and spending $45 rather than paying $130 plus tip for a meal I couldn’t enjoy.What’s most frustrating is how management avoided taking real responsibility. At no point did they make a meaningful effort to rectify the situation or ensure I left satisfied. I didn’t go to dinner to be the center of attention, yet their handling of the situation made my table the focus of the room. For a steakhouse charging these prices, I expect better food, better service, and better accountability.Ultimately, Prime 47 failed to deliver on both quality and hospitality, and based on this experience, I would not return.
