Burlington restaurant puts an Asian spin on steak and seafood

B Social Hospitality owners Awnish Srivstava and Helen Griffiths have created a strong presence in the local community. Their multi-concept company has eight restaurants, including The Dickens, District Kitchen & Bar and the latest Burlington acquisition, Prime Steak & Raw Bar at 390 Brant St.

“We saw an opportunity in Burlington to bring inventive, uncompromised and prime high-quality dining to the city,” says Katie Rebelo, Marketing Manager at B Social Hospitality. “Our chef and team spent six months preparing a menu of steak and seafood with a focus on Japanese and Asian flavours and cooking techniques.

"What makes us unique is the overall guest experience we want guests to have, from the unique high-quality dishes, incredible presentation and attentive and knowledgeable service that you typically get in high-end restaurants in big cities.”

This modern steakhouse and raw bar features an open kitchen where Executive Chef Jeremy Eidt meticulously crafts one-of-a-kind gastronomic journey for each diner.

Eidt began his culinary career in 1997 and has extensive experience, including training as a saucier at the prestigious Château Lake Louise in Alberta and working as Executive Chef at La Vielle Auberge in Quebec. There, he was able to express in full his French cuisine training. After moving to Hamilton in
2018, Eidt accepted the position of Executive Chef at B Social Hospitality.

A visit to Prime Steak & Raw Bar allows diners to Indulge in some of the freshest seafood or be tempted by an extensive selection of expertly cooked steaks from around the world. The house signature is a multi-course chef’s sharing menu.

“This is our chef’s opportunity to take guests through a journey of our menu so they can experience the variety that chef intended when we created the menu. Our team curates a multi-course adventure that showcases our exquisite menu and incorporates seasonal creations,” says Rebelo.

There’s a rotating selection of oysters, king crab, Hokkaido scallops, Yakisoba Noodles, Singapore Slaw, Black Cod, prime cuts of beef, incredible sides and house-made desserts like Peach Melba.

The venue features a dining room, lounge, and patio. On the weekends, the restaurant transforms into an intimate but lively lounge.

“It’s an extension of the dining experience we want guests to have,” says Rebelo. “Our DJ plays a lot of house and lounge music—perfect for friends to gather and enjoy cocktails and conversations, and occasionally some impromptu dancing. We’ve paired it with a late-night menu that has drink features from 9 to 10 p.m.,  along with some nibbles and sharables that are perfect for sharing and snacking."

Diners can watch for a menu refresh this spring. The team at Prime Steak & Raw Bar is constantly on the lookout for the most exquisite, rare dishes.

“We just brought in Japanese Drunken Wagyu, exclusively in the area, almost never seen in Canada,” says Rebelo. “We are currently looking to
source other rare cuts of beef, sashimi, crab, and more to feature in the coming months.”