The “prime 109” is what steakhouses and prime rib palaces order from their butchers when they want a roast-ready prime rib of beef.
That’s why a new upscale restaurant opening Wednesday in Fremont chose that designation for its name.
But at Prime 109 Steak & Libation House, the bone-in philosophy will apply to the entire menu — not just the porterhouse, ribeye and the double pork chop but also the New York strip steaks and the prime rib.
And yes, even the filet mignon.
“The bone gives meat its full depth of flavor,” explained executive chef Andy Revella, adding that you could never get that “huge, robust” taste without it.
Revella partnered with East Bay entrepreneur Anshul Taneja to create the vision and menu for Prime 109. The newest development at Pacific Commons, the restaurant will seat 175 inside and on the patio.
A veteran restaurateur, the Italian-born, Brooklyn-raised chef developed the first Rainforest Cafe menu at the Mall of the America, served as global executive chef for Harrah’s and has expanded several national chains.
He dabbled with an expanded bone-in philosophy at Harrah’s, but this is his first menu to commit to that policy.
And it’s not the only upscale touch on the menu. Revella has selected Spanish red shrimp — rarely seen in the Bay Area — for the paella, scampi, shrimp cocktail and shrimp bisque. He has two reasons: Wild-caught in Argentina, they’re a sustainable choice, he said. Besides, “they taste as sweet as lobster.”
Prime 109’s appetizer menu will feature Figtopia (bacon-wrapped figs with goat cheese and brie, served with kohlrabi slaw), a Tandoori Quesadilla (with caramelized onions and roasted red peppers) along with calamari, steamed clams, bison sliders and a zesty scallops dish.
Salads include a creative trio of wedges, plus a seared tuna and a caprese. The California Dreaming house salad will be served with all steaks and prime rib.
Desserts range from a Ghirardelli Brownie Skillet to Blackberry Cobbler and Italian Cannolis.
In the restaurant’s Celebration Bar, an expanded list of small plates will be served from opening to closing. Look for French onion soup, raw and baked oysters, flatbreads, waffle-fry nachos and the only prime rib in the joint without a bone — in the form of sliders, topped with onions and melted Gruyere. Naturally, that comes with a cup of bone broth.
Details: Prime 109 will serve from 4 to 11 p.m. daily at 43968 Pacific Commons Blvd., Fremont. www.prime109steaks.com.
