A Cut Above
Visually stunning, Prime 25’s Bone-In Tomahawk Pork Chop combines melt-in-your-mouth goodness with the rich flavors of pancetta crisps, thyme jus and a creamy apple soubise.
Prime25 heralds the beginning of Sam and Kathy Guadagnoli’s sweeping renovation project called Creekside at Historic Ivywild.
“Fourteen years ago, when Sam first showed me the creek behind what’s now Prime25 on South Tejon,” Kathy says, “I saw a diamond in the rough and envisioned Aspen and Vail.”
Now, plans are underway for upscale dining, a hotel, condos, apartments, walking paths and eclectic shopping.
“We wanted to set ourselves apart,” Kathy says.
And Prime25, a contemporary take on a classic steakhouse, is already making its mark.
Co-owner Chuck Schafer loves hearing guests walk in and say, “This feels like Dallas or San Diego.”
Kathy’s artistry shines in the stunning two-level décor. Dramatic lighting, one of a kind artwork, shimmering copper and steel accents, and soft earth tones combine to create a warm elegance.
Baby boomers and millennials alike love the chic and relaxed vibe.
The upstairs lounge is perfect for casual dining around the enticing fire pit. Come during happy hour and enjoy cocktails and nibbles for less than $20. If you’d like a more elegant meal, sink into a comfy booth downstairs and enjoy a succulent prime ribeye or a New York strip.
Executive Chef, Dylan Montanio, excels at creating layers of flavors.
The wildly popular crab cakes delight with baby arugula, radish and a tangy citrus aioli. While the decadent lobster mac and cheese, another crowd favorite, is bursting with huge chucks of lobster and a secret three-cheese blend.
If you’re not in the mood for steak, order the tender bone-in tomahawk pork chop. The creamy apple soubise, pancetta crisp and thyme jus offer a delectable accompaniment.
For an unforgettable taste treat, try Chef Dylan’s 16 hour short ribs. They literally fall off the bone and pair perfectly with grilled broccolini, twice baked sweet potato, and a rich shallot and peppercorn demi-glace.
Prime25 takes salads to a new level. The HoneyGem wedge is grilled and topped with crispy pancetta, shallots, bleu cheese, heirloom tomatoes and a creamy dill ranch. While the kale salad, with ruby jewels of pomegranate, Haystack Mountain chèvre, cured lemon, and candied pecan, may convert even a non-believer to the joys of this healthy vegetable.
Another plus at Prime25 is their commitment to working with guests’ food preferences. The menu is almost 90% gluten-free and includes both vegan and vegetarian options.
With two bars to choose from--one on each level--you have ample opportunity to sample one of bartenders Ryan Sunderland’s and Tori Binkowski’s hand-crafted cocktails. They are committed to making their Prime Classics a cut above. The Port Old Fashioned, with a hint of maple syrup and port, is requested by both men and women.
If you’d prefer to “sip” your dessert, order the Lemon Chantilly Martini. This addictive cocktail, including Frangelico, vanilla vodka, lemon, and handmade whipped cream, tastes exactly like lemon meringue pie.
In addition to creating exceptional food, Schafer emphasizes the importance of putting together a solid team. “It’s your service that will set you apart,” he says.
General Manager, Ali West’s warmth and enthusiasm are contagious, reflected in the caring way her staff relates to every customer.
“What I love most is seeing our local guests’ faces light up when they walk in,” West says. “They are so grateful to see what we have created.”
And Prime 25 is only the beginning.