Monday, November 26, 2007 , Updated
Ounce Prime Steakhouse opens in Addison
Ounce interior
ADDISON — Ounce Prime Steakhouse seemed to be under construction forever but it finally snuck in a soft opening last week. The restaurant, which sits in the spot that used to be La Ventana, comes from an interesting group of folks that includes Jorge Fernandez, described as a San Antonio restaurateur, and operations manager Danny Schertzer, who worked for Fleming's but whose distinctive name makes his past escapades as a restaurateur in Puerto Vallarta easy to find on Google. Chef is Richard Calhoun, who was most previously at the Samba Room and who isn't anywhere on the Internet.
It all sounds pretty high-end: glass-enclosed private rooms, humidor with cigars for sale, a "disco inferno" mosaic with reds, golds, silvers, a waterfall in front. They're saying the beef is all prime, and they're doing old-fashioned fancy beef Wellington and Chateaubriand for two, and offering Akaushi brand Kobe-style beef. They're hitting au courant notes such as lots of wines by the glass -- 45 available by the sip, by the ounce, or by the flight; and the oddest trend lately which is big-screen TVs in high-end restaurants (such as The Club). And in the style of Prince, they have a funny little symbol.
Check out logo, inspired by Prince.
The menu lists a 22-ounce T-bone for $55 and a 16-ounce New York strip for $40, but they're also doing prime-rib dinners on Sundays and Mondays with $32 getting you a 14-ounce prime rib steak with salad or soup, mashed potatoes, and dessert.
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kirk, says:
How did you miss the $81, 26-ounce Prime Porterhouse? That's "only" $3.12 per ounce. (Which their menu says, in case you were wondering, is a "unit of mass." Isn't it also a unit of volume?)
Anonymous
2 years agoLink to this comment | Suggest removal
luniz, says:
that would be a fluid ounce.
Anonymous
2 years agoLink to this comment | Suggest removal
DC, says:
Perhaps they should have specified avoirdupois ounces to avoid ambiguity.
Thanks for the "Kobe - Style."
As far as prices go, if you want retail Akaushi flat iron, you should be able to pick that up for $19-22 and a strip for about $60. I will assume that any side dishes at the restaurant are extra, yes? This had better be an existential steak experience.
Anonymous
2 years agoLink to this comment | Suggest removal
Teresa Gubbins, says:
it's already an existential comment stream. i bow to the foodies of Pegasus
Staff
2 years agoLink to this comment | Suggest removal
Scott, says:
Symbol.com on Ounce's logo: http://www.symbols.com/encyclopedia/1...
I thought an ounce was a unit of weight. Either way, it was helpful of the restaurant to try to explain what "ounce" means, for those customers unfamiliar with the concept.
Anonymous
2 years agoLink to this comment | Suggest removal
kirk, says:
But how do we know whether it is an international Troy ounce, or an apothecaries' ounce, or a Maria Theresa ounce (popular in Ethiopian steakhouses), or a metric ounce, or a Dutch metric ounce, or even a Chinese metric ounce.
Their lack of clarity is disheartening.
Luniz: Is there a separate symbol for a fluid ounce?
Anonymous
2 years agoLink to this comment | Suggest removal
Donna Chen, says:
Or is it actually the unit of force ounce? As in the same system as the pound-force?
I don't know, I'm starting to think they should've gone metric on the the naming.
Verified
2 years agoLink to this comment | Suggest removal
Johnny_Stecchino, says:
I'll have an ounce of Jordan Cabernet and a half ounce of Cakebread Chardonnay - that's the extent of my quota.
Anonymous
2 years agoLink to this comment | Suggest removal
Billusa99, says:
Did somebody say "banana?" Because this whole thread isn't making an ounce of sensi to me.
Anonymous
2 years agoLink to this comment | Suggest removal
Lisa Lawrence Merritt, says:
It doesn't matter how you describe an "ounce", 26 of the damn things in your gut will only end up feeling like a ton.
A typical 6oz filet is enough for me!
Verified
2 years agoLink to this comment | Suggest removal
FatCap, says:
{regarding the Scott-directed source for the ounce logo} "...formerly used in pharmaceutical contexts". How funny. In both cases, I suppose the goods will be doled out by folks in white coats?
Anonymous
2 years agoLink to this comment | Suggest removal
kirk, says:
Donna: I, too, think "Gram" would have been a much more appropriate name to attract the kind of crowd they are looking for.
Anonymous
2 years agoLink to this comment | Suggest removal
luniz, says:
I believe the symbol for fluid ounce was retired after a copyright dispute with the Portland Trailblazers.
What makes something "Kobe-style"? Does it whine if it has to share the plate with potatoes or steamed veggies? Maybe it asks to be traded to some diners from New York?
Anonymous
2 years agoLink to this comment | Suggest removal
Scott, says:
Not for readers of delicate sensibility, but the Urban Dictionary defines "Kobe-style" thus: http://tinyurl.com/2d7jza . That seems consistent with the pricing.
Anonymous
2 years agoLink to this comment | Suggest removal
twisteddog, says:
I will only take ounces in small plastic bags from people on street corners.
Anonymous
2 years agoLink to this comment | Suggest removal
Scott Doyle, says:
Scott anonymous, second definition seems to sum it up nicely.
First thing I thought when I saw the headline was "Awesome! A new steak place in Addison. swoon" Would have been surprise-something had I not known pricing before boppin' in - can't specify orifice unless it actually happened, I'm afraid.
Verified
2 years agoLink to this comment | Suggest removal
Billusa99, says:
^ Like I (presciently said)... Did somebody say "banana?"
Anonymous
2 years agoLink to this comment | Suggest removal