MetroPrime Sizzles in Southside

By Jan Walsh     

Photography by Beau Gustafson

Chef Warren Weiss 

MetroPrime is a locally owned steakhouse that recently opened in a prime location on Southside. Located at 1035 20th St. South in Five Points South, the steakhouse is open for dinner Monday through Saturday and serves Sunday brunch.

The Place

Tonight we are met by a valet as we pull up curbside to MetroPrime. This venue has been a restaurant as long as I can recall. It was home to The Mill when I was a student at UAB. So I have many fond memories of this place. The building has great “bones” inside and out. And I am delighted to see it achieve its potential as a swank steakhouse. The bar area is to the left of the entrance and boasts a stacked-stone fireplace, television and original bar. This space is separated from the main dining room with a partial paneled wall, topped with frosted glass panels sketched with the letter “M.”  Black and red dominate in both the bar and dining room, with sections of exposed brick. A wall of windows provides views of Five Points and MetroPrime’s patio.  And notes of jazz and big band music lend another layer to this steakhouse ambience.

The People

MetroPrime is owned by restaurateur Brett MacDonald, who also owns Feugo Cantina across the street. Executive chef Warren Weiss was educated at the Culinary Institute of America in Hyde Park, N.Y. His culinary career has included stints at Chicago’s Blackbird Restaurant, Highlands Bar & Grill and Bottega before

shrimp cocktail

coming to MetroPrime when it opened in late fall 2011. Artisan butcher Ben Plesic hand cuts the steakhouse’s selection of prime, bone-in and dry-aged steaks in house.

Favorite Fare

MetroPrime’s dinner menu is a mix of soups, salads, sandwiches, steaks and chops, seafood, specialties and sides. We order Chandon Brut with appetizers of shrimp cocktail and Crab Louie Lettuce Wraps. The bubbly arrives in old-fashioned Champagne coupe glasses, adding a touch of nostalgia to this new restaurant. Along with our bubbly arrive tasty hot rounds of cornbread, moist, light and full of corn flavor. The classic shrimp cocktail includes four enormous, firm, chilled, pink, succulent shrimp dangling from a goblet of house- made, thick and tangy cocktail sauce and lemon wedges. The light Crab Louie Lettuce Wraps are made of marinated Gulf crabmeat, green goddess dressing and fresh cucumber tomato relish, filling three lovely leaves of crisp, green baby lettuce. The acidity of the cucumbers and tomatoes, along with a touch of creaminess from the dressing, brings out the delicate crab essence without overpowering it. And the base of lettuce not only provides a colorful backdrop, it also adds texture and crispness to

18-ounce rib-eye

this dish. Steak calls for a Cab, and we select Kenwood, Jack London Cabernet Sauvignon. Our favorite entrée is the 18-ounce bone-in rib-eye, cooked medium. The steak arrives sizzling on the outside, pink and finely textured on the inside, with marbling and flecks of fat representative of young, prime beef. Each bite is tender, juicy and flavor filled. Sides include a tasty, crisp and nutty Haricot Vert Amandine and the “can’t miss” Lobster Mac and Cheese. This dish adds a touch of surf to our turf with

generous pieces of pink lobster claw meat in this creamy, cheesy pasta dish. For dessert we split a Peanut Butter Crunch, which is a wedge of decadence — chocolate mousse and peanut butter cream topping a crunchy layer of pretzel bits.

Peanut Butter Crunch

Tags: , ,

Leave a Reply