IT'S PRIMETIME! B.R. Guest is grabbing the bull by the horns with Primehouse New York, open for brunch, lunch and dinner at 381 Park Avenue South (at 27th Street). The latest addition to B.R. Guest's New York properties delivers a twist on conventional steakhouse fare and modern design elements for a contemporary dining experience.

Making his proverbial New York debut is Prime, B.R. Guest's Black Angus bull; he is the source of all beef served in the dining room. In addition, Primehouse New York is proud to announce Executive Chef Brian O’Donohoe, formerly of Le Bernadin and Barca 18, who brings his expertise to the role. As a Johnson & Wales University graduate, Chef O’Donohoe will utilize his personal style and creative flair to redefine the American steakhouse, intermixing new menu items with classic offerings including the finest USDA prime beef, dry-aged on premise in the restaurant's custom-built Himalayan rock salt-tiled aging room. Other menu highlights include Baked Kumomoto Oysters, an Unrack of Lamb with Spiced Citrus Jam and a Dry Aged 39 oz Porterhouse for 2, sliced tableside.

B.R. Guest Mixologist Eben Klemm will bring a fresh twist on conventional cocktail hour. Made-to-order from seasonal ingredients and herbs cut "á la minuit" on-site - most notably a garden of mint vines behind the bar - the Primehouse cocktail menu will feature the freshest signature and seasonal cocktails, including the Dirty Bull and Millionaire's Mojito.

Design Team Yabu Pushelberg once again partners with B.R. Guest, creating a geometric, mod aesthetic for Primehouse New York. Three distinct environments emerge through the contrasting light and dark elements, which echo throughout the 5,600 sq foot space. In warmer weather, the outdoor cafê will offer diners an exceptional alfresco experience.