The bar area is huge with an L-shaped bar; the dining rooms are bright and open; and an outdoor courtyard with a retractable roof and an expansive gas fireplace is a destination unto itself.
The restaurant has many of the traditional touches of its counterparts in Baltimore, Philadelphia, and D.C.—black paneling, leopard carpet, leather seating, and even the Lucite piano. But there are contemporary touches that suit its casino location.
Executive chef Rudy Volpe, pictured in the Prime Rib's private dining room, oversees the steakhouse as well as Maryland Live's other eateries: Live! Buffet, Noodles, and Phillips Seafood. The other two restaurants at the casino—Bobby's Burger Palace and The Cheesecake Factory—are leased by the tenants.
The new Prime Rib's culinary management team is also in place now. And it's quite a lineup.
The head chef is Michael Meisel, who was chef de cuisine at Red Sage Restaurant at the Buffalo Thunder Resort & Casino in Santa Fe, NM; the sous chef is Doff Edwards, who worked at The Grille and Jackson 20 restaurants in Alexandria, VA; and the dining-room manager is Jean-Jacques Retourne, formerly of Michel Richard Citronelle in D.C.
A menu isn't available yet, but from the looks of a photo shoot taking place during my visit, the signature prime rib looks as good as ever.
Photo by me