Service and Steaks are Primo at Prime House

Prime House exterior

By Cheryl Mandell

Photos by Autumn Gates

Heading toward the gulf on Bonita Beach Road, there’s a plaza on the north side of the road among the shuttered buildings, just after Sweet Melissa’s Ice Cream Shoppe, that deserves attention. Prime House opened a mere four months before the COVID pandemic and recently grappled with Hurricane Ian, but that didn’t deter Sam Purisic and his family from creating an upscale, contemporary steakhouse that delivers everything a high-end steakhouse should – top quality steaks, seafood and seasoned service with a smile. 

Our server, Admir, the youngest Purisic son, wears his pride for the steakhouse on his sleeve, and, he’ll joke, in his belly. The Purisic sons were born in New York, while owner and patriarch Sam hails from Montenegro. The family relocated to Southwest Florida was Admir was a young child.

When asked his favorite dish on the menu, Admir named the porterhouse for two with great pride.  

“When I order the porterhouse for two, it’s really just for one,” Admir says, laughing and patting his belly.  

He speaks of the method of cooking the creamed spinach, an incredibly savory side dish, as if he was tending to a precious work of art. His knowledge of the food at Prime House extends way beyond memorizing menu items and specials of the day.

The chef at Prime House spent years at Peter Luger’s steakhouse, and the expertise is evident. The porterhouse for three was one of the best steaks we’d ever tasted. That’s a pretty bold statement, but the proof is in the regular customers who fill the seats. Speaking to several patrons, we learned that many come to Prime House several times a month to get their fill of first-class steaks, seafood and occasional Tomahawk and Wagyu market specials.

Prime House’s menu consists of classic, first-rate steakhouse fare with carefully crafted side dishes and specialties for two, three or four patrons to share. There is a three-course Prix Fixe menu from 4:30-5:30 p.m. as well as a “Create Your Own Three-Course Dinner” option. All steaks are USDA Prime, dry-aged 21 to 28 days by the experienced staff—many of whom are family.  Whether cooking in the kitchen, tending bar or serving, the Purisic sons are committed to delivering exceptional service. 

The wine list is impressive as well, with a well-rounded variety of reds and whites from California, Italy, France, South America and New Zealand. 

Prime House is open every day of the week at 4:30 p.m., and the kitchen typically closes at 9 p.m. Enjoy the modern ambiance indoors or out in the open air. The modern yet intimate setting at Prime House is the perfect place to indulge in your next mouth-watering meal.