36 | NOVEMBER 5 • 2020
NOSH
DINING AROUND THE D
W
hat a joy to dine again at Prime29 Steakhouse, a con-
temporary restaurant that ages its beef an optimal 29
days. “Jet-fresh” seafood and handcrafted cocktails are
other claims to fame since Prime29 brought fine dining with wine
to West Bloomfield in 2012. The restaurant’
s reopening during the
pandemic was on June 28.
On a recent visit, my dining companion and I relaxed at a black
leather banquette with upholstery insert in Prime29’
s elegantly
appointed main dining room. (There
is another public dining room and
two separate rooms for private
dining.) We felt safe, too, with the
nearest table more than 6 feet away,
the sanitized surfaces, and staff and
guests wearing masks. This certified
COVID-compliant facility uses a spe-
cial air spray twice a week.
Further setting the scene, Prime29 anchors the corner of
Orchard Lake and Maple roads in a handsome, driftwood brick
building. Flames from a fireplace punctuate the darkness on a
patio, enclosed two years ago. Across Maple is Nara Hibachi and
ESTHER ALLWEISS INGBER CONTRIBUTING WRITER
VIA PRIME 29 STEAKHOUSE FACEBOOK
PRIME29
STEAKHOUSE
6545 W. Maple Road
West Bloomfield
(248) 737-7463
prime29steakhouse.com
$$$½ out of $$$$
Steakhouse
Prime29
Hot Rocks, a Japanese-style steakhouse that includes Prime29
General Manager Stoli Liti as a partner. Liti, a veteran restauran-
teur most recently with Bacco Ristorante in Southfield, joined the
Prime29 management team in 2013.
He and his sister, server Ina Liti, showed typical Albanian hos-
pitality. They explained the menu items, wanting us to enjoy a
satisfying dinner.
My expectation for a great meal began with the warm loaf
of pre-cut bread brought to table on a wooden cutting board.
Oregano, thyme, paprika, salt and pepper enhanced the dish of
olive oil for dipping.
The not-too-bitter kale salad for our next course was delight-
ful, topped with strawberries, blueberries, green grapes, candied
pecans and goat cheese in a mustard vinaigrette.
The main entrée was Chilean Seabass, always a treat, and served
with sweet corn puree, red quinoa and asparagus. Multiple potato
and vegetable sides are available a la carte. The Butcher’
s Knife
selections include filet mignon, steak and a mammoth 24-ounce
Wagyu Tomahawk steak for the most dedicated carnivores.
Dessert on this night was a special: Limoncello Cheesecake with
whipped cream and dots of raspberry sauce. Crème Brulee sounds
good to me on the menu.
Open at 4 nightly except Mondays, Prime29 presents
“Winedown Wednesdays” with half-off on select bottles, and no
corkage fee for “Bring Your Own Bottle” of wine or champagne on
Thursdays.