DC Prime, Where The Steaks Are Incredible!!!

You could have knocked me down with a feather when I found out I had won the writing competition for the DC Prime feature. The icing on the steak—sorry could not resist that one—was to spend an evening at DC Prime Steaks and Lobsters, with the lovely Jessie Peterson from Inside Loudoun, sampling Chef Brad Weideman’s amazing food. This primarily Steakhouse, quietly tucked back from Route 7 on the Loudoun County Parkway, reveals itself to be a truly elegant dining spot. The owners Mark Craig, Kevin Cox and Rick Crowe are obviously passionate about their restaurant, the quality of the decor, the experience for their customers, and of course, the food, all of which were perfect. It really does give the place a true “American Steakhouse” feel.

Upon reaching our table, it was a lovely touch to see a personalized menu, with items picked for us personally by Chef Brad. First, just to ease us into the meal gently, was a wonderful seafood trio from the appetizer menu, and seriously, if we had known what was about to follow, we would have attired ourselves in slightly more expandable pants! Lobster bites with charred pineapple and peppercorn honey, and a BBQ spiced Jumbo Shrimp, topped with an amazing smoked tomato butter sauce, which really enhanced the shrimp nicely. I loved the BBQ charring on both of these dishes. Third, but by no means last, was a lip-smacking Crab Cake with mustard horseradish sauce.

To follow, we were introduced to two of Brad’s favorite salads. I thought it was nice to see quite a wide range of different salad options on the regular menu. There are six in all, so truly something for every taste. The Seasonal Salad had lovely fresh greens, topped with pears and a Roquefort cheese, which was tasty, but light. It enhanced, but did not overpower the salad. Fall radish for a splash of color and a mustard vinaigrette rounded out the salad perfectly. Brad’s second salad for us to try was the Spinach Salad. This colorful salad was a dream, the Spinach, 7-minute egg, and red onions were tossed with a warm bacon vinaigrette and Lardons, (a small cube of pork fat), which sent it flying off into the bacon lovers stratosphere!! To cap it off was a crispy grilled Mahon cheese. These salads were very generously portioned, so very easily shareable.

It is also worth mentioning that they have a great cocktail and wine list too. I enjoyed a lovely Sisters Forever unoaked Chardonnay, available by the glass.

The main event was unbeknownst to us; about to hit us in the face. In fact, when our awesome server Heath brought out the Porterhouse Steak, Rick’s favorite, a 28oz filet mignon and New York strip, our eyes just about popped out of our heads. Done to a perfect “medium”, this was a huge piece of meat that melted in our mouths. We were also served a beautiful piece of Mero Seabass which had been pan-seared with a fennel compote, topped with a Pernod lemon beurre blanc. Again, cooked to perfection, the flavors worked so well together and really enhanced the fish. Chef Brad also selected some sides to accompany his mains. Designed to be served and shared family style by the whole table, we dug in to Au Gratin Potatoes which were totally yummy. An amazing dish of Creamed Corn with roasted poblano and bacon, this was so tasty, and definitely lived up to the “life-changing” moniker given it by our server Heath!! The sides were rounded out with a dish of Brussels Sprouts with a Miso maple glaze and bacon. These were different and delicious, so far removed from the over boiled sprouts I remember from my childhood (sorry Mom).

The steaks served in the restaurant are all of the highest quality USDA beef, which we were told is the top 1% of all beef in the USA. The Seabass is air-flown nightly from Honolulu HI, and the crab comes direct from North Coast Seafood of Boston, MA. It is obvious that they take great pride in the quality and source of their ingredients. They also deal with a local Virginia farm, Whiffletree, whose owner delivers produce personally to the restaurant, another source of obvious pride.

Of course, a meal is not a meal without dessert!! Quite honestly, at this point, it took everything we had to stay the course, but stay and indulge – we absolutely did!! All the desserts are made in-house, so without further ado, we did our best with a to die for Creme Brûlée, a slice of light, airy Cheesecake garnished with raspberries, and a slice of Chocolate Cake to end all chocolate cakes! All of which surprise, surprise were delicious.

What a treat it all was. Wonderful food, picked specially from the menu for us by Chef Brad Weideman who obviously loves what he does. Who could ask for more!? A quick look at the regular menu revealed a lot of other great choices for Diners, as well as steaks and seafood, they have you covered when it comes to Pork, Lamb, Duck and Chicken too. It was a fabulous dinner, with fabulous Company, and I can’t thank our gracious hosts at DC Prime enough for the fantastic evening. I also can’t wait to go back with my husband to sample more. Must tell him about the stretchy pants dress code!!

DC Prime: 20120 Lakeview Center Plaza, Ashburn, VA 20147; dcprimesteaks.com


DC Prime, Where The Steaks Are Incredible!!!

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