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Nisos Prime (802 West Randolph Street) in Chicago’s West Loop, is now open. Bar and eatery Prime Bar and nightlife experience The Lounge opened in August 2023, and each of the three spaces includes a food and beverage program overseen by Chef Rick Tramonto, Parker Hospitality’s Food & Beverage Director. 

“Nisos Prime expands on what Parker Hospitality does best — creating unforgettable experiences for our guests,” said Parker Hospitality Founder/CEO Brad Parker. “Each part of Nisos is a destination in and of itself, but together, the three now unite to create something truly exciting and special.”

Nisos Prime offers steaks, craft cocktails, a wine list. The menu — curated by Tramonto along with the culinary team at Nisos Prime — celebrates land and sea and Mediterranean culinary heritage. 

Speciality cocktail include the Mary & Monty Rose (Montelobos mezcal, Campari-infused rosemary, Antica vermouth) and the It’s Dangerous (Figenza vodka, elderflower, pomegranate, lemon). Nisos Prime’s Tableside Prosciutto Cart is also available. 

Starters range from raw oysters served with pomegranate mignonette to Calabrian-butter poached King crab to Giant Wagyu Meatballs (veal, dry aged wagyu beef, pork, tomato, truffle ricotta). Housemade Pastas & Risottos, including Lobster Spaghetti (chili cream, corn, mushroom), and Entrees like Spice Crusted Ora King Salmon (ajvar, tzatziki, asparagus, chickpea) and Braised Lamb Shank (couscous, leek, avgolemono, pesto) celebrate Mediterranean flavors. The Prime Steak menu includes a Butcher’s Reserve section featuring five options, including a 50-day aged 32-oz. Porterhouse, a 45-day aged 40-oz. Tomahawk, a 4-oz. Japanese A5 Wagyu, a 10-ounce Campo Grande Iberico Skirt Steak, and an 8-oz. Campo Grande Iberico Tenderloin. Add toppers like sauteed foie gras or lobster tail, along with traditional sauces. Whole Grilled Branzino and Whole Salt-Crusted Sea Bass for the table are also featured. 


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