Nisos Prime is now open in the West Loop
“Nisos Prime expands on what Parker Hospitality does best – creating memorable experiences for our guests,” said Brad Parker, founder and CEO of Parker Hospitality. “Each part of Nisos is a destination in itself, but together, the three now combine to create something truly exciting and special.”
The trifecta’s premier culinary experience is Nisos Prime, where steaks, craft cocktails, an extensive wine list and Mediterranean appeal intertwine effortlessly. The menu – curated by Tramonto in collaboration with the culinary team at Nisos Prime – celebrates the intersection between land, sea and Mediterranean culinary heritage.
Start your evening with a specialty cocktail like the Mary & Monty Rose (Montelobos mezcal, Campari-infused rosemary, Antica vermouth) or the It’s Dangerous (Vigenza vodka, elderflower, pomegranate, lemon) – or order a caviar and champagne service to start. Nisos Prime’s Tableside Prosciutto Cart is also a unique experience.
Entrees range from raw oysters served with pomegranate minerals to king crab poached in Calabrian butter to giant wagyu meatballs (veal, dry-aged wagyu beef, pork, tomato and truffle ricotta). House-made pastas and risottos, including lobster pasta (chili cream, corn, mushrooms) and entrees like Spice Crusted Ora King Salmon (ajvar, tzatziki, asparagus, chickpeas) and Braised Lamb (couscous, leeks, avgolemono, pesto) celebrate the flavors of The Mediterranean Sea. . The Prime Steak menu includes a Butcher’s Reserve section featuring five options, including a 32-ounce 50-day aged. Porterhouse, 45 days aged 40 oz. Tomahawk, 4 oz. A5 Japanese Wagyu steak, Campo Grande Iberico skirt steak 10 oz., 8 oz. Campo Grande Iberico Tenderloin. Add toppings like fried foie gras or lobster tail, along with traditional sauces. Whole grilled branzino and whole salt-crusted sea bass are also served to the table. The Steakhouse rounds off the Nisos experience.
(Tags for translation) Chicago Restaurant News
