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.