Prime + Proper to open soon in Detroit’s Capitol Park

Melody Baetens
The Detroit News

Long-awaited modern steakhouse Prime + Proper is readying to open soon in Detroit’s Capitol Park.

The debut could come as early as this weekend, pending some inspections, said owner Jeremy Sasson.

Housed in the 105-year-old Capitol Park Loft building at 1145 Griswold, Prime + Proper is a 10,000-square-foot, two-story restaurant that aims to specialize in hospitality, a concept that Sasson said he’s spent months crafting.

“The biggest focus is service and hospitality,” said Sasson. “I think steaks, somebody might think that’s our focus but that is intended to be best experienced with the vision for service and hospitality that we’ve spent almost a year and a half now rewriting and writing, training concepts that I think will change people’s understanding of what service could and should be.”

Prime + Proper is helmed by Sasson’s Heirloom Hospitality, the same restaurant group behind Townhouse restaurants in Birmingham and Detroit.

Ryan Prentiss of Townhouse is the executive chef of the new spot, flanked by executive butcher Walter Apfelbaum, executive pastry chef Sharyn Harding (formerly of the Wynn Las Vegas), and wine director and sommelier Liz Martinez.

Naturally, any restaurant that employs an executive butcher will have a devoted meat selection. Cuts dry aged in-house include a porterhouse (24 or 42 ounce), tomahawk ribeye, Kansas City strip, New York strip and 14-day, dry-aged lamb chop. The menu will also have filet mignon, American Waygu filet mignon and a Japanese A-5 Waygu strip.

Sasson says the meat will be cooked on natural coal and wood, instead of high-temperature infrared broilers. The meat will be butchered, processed and aged in-house, and none of the by-product will be wasted, says Sasson.

“Kind of taking it back to the way you think about what it used to be like going to the family butcher, and then introducing that in a fine dining experience,” he said.

Raw seafood also will be a feature at Prime + Proper with oysters, shrimp cocktail, tuna poke and a selection of caviar.

A weekday happy hour that offers caviar at half price aims to offer guests a chance to try the delicacy without breaking the bank. Sasson says the half-off price includes smoked steelhead trout caviar for $23 all the way to select golden osetra caviar for $140. The one-ounce serving of caviar is served with Yukon gold latkes, deviled egg purée, crème fraîche, caper, red onion and chive.

Some of the raw bar items can be found on a gourmet bar menu, which also has a burger, french fries with bone marrow aioli, a meatball sub and duck wings.

Sasson says Prime + Proper can seat 155 guests on the main floor and a private dining area can seat 20. In the warmer season there will be “cocktail-driven patio” that can seat 90.

Reservations can be made once the restaurant is open. Call (313) 636-3100 or visit

Twitter: @melodybaetens