Houston's dining scene just got a fiery boost with the opening of Prime 131, the newest addition to Ben Berg's portfolio, melting Korean barbecue, a steakhouse, and a sushi bar into one industrial-chic space. The restaurant debuted on March 15 at The Docks at Timbergrove, offering an exhaustive menu with over 70 dinner-only items, where high-end cuts of meat meet the sensation of live-fire cooking.
As Houston Chronicle reports, Benjamin Berg, CEO of Berg Hospitality said "This restaurant has been marinating in my mind for a long time and I’m excited to finally bring it to life," his first steak-centric concept since B&B Butchers, touting the uniqueness of a stadium-style dining room. Prime 131 caters to carnivores with options such as A5 beef, snow beef, kobe, and for the seafood lovers, dishes like chicken fried lobster, smoked veal bacon, and salted grilled branzino, however, it's designed with communal dining in mind, urging customers to share, mix, and match the abundance of dishes.
Not only does the menu shine, but so does the space itself, inspired by New York's Meatpacking District, it's bedecked with exposed metals, an old factory crane centerpiece painted red, and a wine-filled glass divide adding to the ambiance. The cocktail menu at Prime 131 takes a nostalgic trip with retro selections heightening the overall dining experience.
"You gotta see this restaurant, dude. It’s f—ing badass," Berg told CultureMap, boasting about the kitchen setup with an arsenal featuring four wood grills and two coal-powered Josper ovens which thrusts the chefs into the spotlight, essentially creating an interactive culinary show for diners seated anywhere in the house. Prime 131 pulls out all the stops with creative dishes like smoked clam chowder, fire-roasted beets, and dessert even gets a fiery touch with a take on s'mores that's singed with flair at your table.
In a city where the competition in the food and beverage industry is fierce, Berg believes in his new venture, set in an area currently booming with real estate and new development. The restaurant, while being a bit off the typical high-traffic zones, aims to become a destination spot, satisfying Houston's appetite for show-stopping, upscale culinary experiences, with Berg confident in his proclamation that "With the show we’re putting on, there’s nothing like it. It’s a destination," courting both residents and adventurous diners alike.
