LONG ISLAND CITY — A new boutique steakhouse in Long Island City promises heaven to meat and wine lovers: it has its own custom built dry-aging room with a wall covered by Himalayan rock salt and a selection of wines that includes a rare $3,800 bottle of wine.
“There is nothing in Queens like it,” said Joel Reiss, 44, executive chef at S Prime, the steakhouse that recently opened at 35-15 36th St. in a trendy part of the neighborhood, across the street from Studio Square beer garden (operated by the same owners) and near Kaufman Astoria Studios.
In chic, two-story restaurant, which features plush leather chairs and booths, customers can sink their teeth into a 60-day dry-aged rib eye for $65 — S Prime’s signature steak — or enjoy an enormous 48 oz. porterhouse steak for two for $93.
There is also a raw bar offering oysters from the East and West coasts, lobster cocktail and a fish selection that includes organic Scottish salmon.
The meat, produced by Creekstone Farms, comes from high-end purveyor Pat LaFrieda Wholesale.
All steaks are then aged in a custom-built dry aging room with a wall lined with Himalayan rock salt that helps condition the air and season the meat. In case there is a problem with the refrigerator, the machine is set to automatically send an e-mail to Reiss.
“Except for the bread, everything is made in house from scratch,” said Reiss who grew up in the Bayside-Whitestone area, and has been cooking since he was 15.
During his career he has worked beside well-known chefs like David Burke and Terrance Brennan, and recently worked as executive chef at another steakhouse — The Post House in Manhattan.
Patrons can sip on a variety of wines kept in a glass cellar that contains about 2,200 bottles. The collection includes wines from Bordeaux, the Rhone Valley, the Andes, California and Tuscany, starting $36 a bottle.
The most expensive wine is $3,800 Chateau Margaux 1986, a rare French Bordeaux.
The restaurant has also two bars and three private, sound-proof dining rooms.
“If someone wants to have a great dining experience, this is the place to be,” said Reiss.