9 Prime

9Prime, let me just say I am glad I took previous reviews in hand and went today(4-9-24). From the moment we went in until the time we left(2hrs), our experience was exceptional. our server Jacquie and food runner Evan incredible. My Kansas City steak cooked to perfection as was my wife's petit filet. Salads, appetizers and desert all delicious. Atmosphere was great, place was packed by the time we left. If this place had issues early they've certainly figured it out now. One of the most enjoyable dinners my wife and I have had in a long time. Thank you 9 Prime staff. You folks do it right!
Apr 9th, 2024

Apr 9th, 2024

So disappointed in the lunch I had yesterday. The surf and turf is a plate with two shrimp and a 4oz steak the size of a silver dollar. No bread, no salad, no alcohol. A small bowl of ice cream and the bill was $66.00. Not even a green bean, rather a terribly wilted asparagus, one piece! My friend got what looked like two green strings. A roasted lemon and garlic which was just to fill the plate I guess. An orange blob which was butter on the plate melted leaving a puddle of grease. It should have been offered on the side. We will not be going back. Our waiter was very attentive, and the place is gorgeous but definitely overpriced. I wouldnt mind the price if it had tasted great, but it didnt.
Apr 8th, 2024

Apr 8th, 2024

I sent the below email 3 weeks ago and heard nothing. Hello, I wanted to take a moment to send an email regarding our dining expierence on 3/8. I had been watching and waiting until the opening for months and was able to line a date night up for the wife and I without kids to come excited to try a new steakhouse. We traveled up from Delaware and I dropped my wife off out front while I parked. She advised me that she was seated and "staring at butts". I figured she meant some art on a wall. Once I entered, the host brought me to where my wife was seated in an alcove booth along side the bar. Immediately I realized what she meant and there was a crowd gathered between the alcove and the bar seats. At seat level, we were staring directly at thier butts. Thier conversation overwhelmed ours. Our waiter came over and greeted us promptly. He clearly was having trouble with the same acoustics we were due to the crowd. More on this later. He recommended some appetizers and mains. The smoked burrata and the Piedmontiese Strip steak were among those recommendations and we did choose both. Along with other items we anxiously awaited our meal. The crowds I front of us came and went, I guess making for interesting people watching at times. Our appetizers arrived and were delicious. Then came time for our mains. My wifes filet looks great however, as soon as my steak was set down I immediately questioned the food runner as it did not look at all like a strip steak but rather a rib eye. She said it was the strip and walked away. Our waiter then got to us about 5 min after the food delivery and I had elected to not cut into the steak asking him once again if it was the strip steak and he said yes, but would go check. He came back 5 more minutes later and said it was in fact the strip steak. Knowing that I have bought, ordered and cooked many of both strip and rib eye steaks I still did not want to cut into this as I was certian this was not the high end strip I ordered. I waited until a manager came with our bottle of wine and again asked him. He immediately said, not, that is a rib eye. It had been about 15-20 since the food arrived and I had told my wife to enjoy hers. Now the manager offered to re-fire the entire meal and sides but we elected to just have mine done correctly while my wife continued to eat hers. Finally my steak arrived and looked like what I envisioned. It was delicious and perfectly cooked. But if a waiter is going to recommend specific items, then they should certainly know what it looks like as well as any one else expiditing the food. We also received brussels and when I told the waiter we ordered the charred broccolini, he said that was his fault because he was having trouble hearing our order due to the crowds gathered around our table. We then ordered a desert to split and it was good. Between the apps, wine, meals, desert and cocktails, we would have thought something would have been done to compensate us for errors that we should not have been responsible to catch. I realize this is new for everyone but basic things like cuts of beef should be part of staff education. If I can pick out the cap, eye, and tail on a ribeye as I pointed out to all the staff, the staff should be able to understand the same things. I've attended pictures of the rib eye and then the stop so you clearly can see the difference in my steaks. While the end result was good tasting food, the combination of the expierence has us wondering about returning. Thanks for taking the time to read and I hope, if nothing else, this improves the expierence for others. Sincerely, David Aber
Apr 7th, 2024