Latest posts by Heather McLane (see all)
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Recently I got the chance to check out a new steakhouse. Located in Clovis, 13 Prime Steak has been doing soft openings for the last two weeks and is now ready for the public to check out its aged beef, artisan cocktails, and cool, steampunk vibe.
An elegant but not stuffy atmosphere
13 Prime Steak is owned by John Marihart, who grew up working in the food industry. Years ago, he took a break from the restaurant business to start a family and to work in the technology field. The name “13 Prime” is a reference to Marihart’s return from that 13-year hiatus to follow his true passion: creating what he says is the only locally owned and operated prime steakhouse in Clovis.
Marihart’s intention with 13 Prime Steak was to create an elegant but welcoming place, not formal or intimidating like some steakhouses. The restaurant is very open, and includes a display kitchen where you can see Executive Chef Tommy Chavez creating seasonal and signature dishes such as Root Beer Glazed Bacon, Roasted Tomato Salad, and Shrimp & Grits.
A Chef’s Table that seats six is available for reservations and has an up-close look at the kitchen. Still under construction is a banquet room that seats 28 and features a private patio facing the Clovis Old Town Trail. This will be completed at the end of September.
Prohibition-era and contemporary drinks
When you walk into 13 Prime Steak, you see its very well-stocked bar, which features a selection of California and international wines, beer including sour ales, lagers, and IPAs, and the restaurant’s mixologists, who are ready to create one of about a dozen signature drinks on the bar menu. If you’re into creative cocktails, 13 Prime definitely has you covered. The summery “Thank You Please” features navy strength and sloe gins, Aperol, lemon, agave, mint, and strawberry cream cheese, believe it or not. There are also dessert wines and after-dinner drinks like fernet, scotch, and cognac.
But the bar’s true star is the Tomahawk Manhattan, a drink that includes tallow—aka rendered prime beef fat—which is infused into whiskey for three days. You can actually see small droplets of fat on the surface of the drink.
Aged steaks and more
The Tomahawk Manhattan shares its name and inspiration with the Tomahawk Steak, 13 Prime’s signature dish, a 40 oz., bone-in ribeye the restaurant says can easily feed a party of four. Also on the menu are 16 and 20 oz. ribeyes and New York strips, an 8 oz. filet mignon, and the 13 Prime Burger featuring caramelized onion, white cheddar, and horseradish mayo.
All of the steaks are certified Angus beef, aged for a minimum of 28 days. They’re cooked in a 1,500-degree Montague broiler, which General Manager Jason Quigley says allows the thick-cut steaks to cook in a reasonable time, and gives them a nice char.
Chef’s specialties include Colorado Rack of Lamb, Pan Roasted Chicken, and a Black Coffee Rubbed Ribeye. If you’re looking to go a bit lighter, there are a number of salads to choose from, such as the 13 Prime House Salad with wilted spinach, applewood smoked bacon lardon, candied pecans, parmesan cheese, warm bacon vinaigrette, and fried egg.
Those with a sweet tooth can enjoy Chef Tommy’s Warm Bread Pudding, Bananas Foster French Toast, and Grand Marnier Crème Brûlée, or a “Last Man Standing,” which features vodka, espresso, salted caramel Khalúa, and Averna.
Visit 13 Prime Steak
As I mentioned above, 13 Prime Steak is open and ready for you to check it out for yourself. The restaurant is open Tuesday through Saturday. The bar, featuring cocktails as well as a food menu, is available at 4 p.m., and dinner service begins at 5 p.m. It’s located at 1345 N. Willow Ave. #190, which is at the northeast corner of Willow and Nees.
To see more photos and video from 13 Prime Steak, check out the FresYes Instagram account.