ChefJosh Riley
The kitchen · Prime 225
The menu reads simple. The work happens before it's written. Every plate that leaves this kitchen goes out the way he'd want it served to him.
Chef Josh Riley · Chesapeake City
Cook it once.Cook it right.
A steakhouse kitchen doesn't get to hide. The menu is short, the standards are known, and every table can tell the difference between close enough and right. That's the room he cooks for every night.
"People remember the night, not just the plate. My job is making sure the plate never gets in the way of the night."
Prime cuts, hand selected. Maryland seafood that doesn't travel far to get here. A wine room a few steps from every table. The pieces are simple. Putting them together the same way, night after night, is the craft.
Come sit down. He'll do the rest.
Ask for theseby name.
Prime Bone-In Ribeye
Thirty ounces, bone in. The one the table talks about on the drive home.
Jumbo Lump Crab Cake
Maryland holds its crab cakes to a standard. So does this kitchen.
Lobster & Crab
Broiled cold water lobster tail, warm jumbo lump crab, drawn butter.
Espresso Crusted Elk
Cervena elk New York strip, butternut squash risotto, cremini mushroom demi.