Illinois' PM Prime Readies for Opening July 11


The highly anticipated PM Prime in Highwood, Illinois, will have its grand opening Friday, July 11, from 5 to 10 p.m. 

Lake Forest resident Steve Platcow, CEO of RPM Advertising in Chicago, has spent the last decade championing the fine-dining experiences found at Caesars Palace, Horseshoem and Harrah's nationwide. Platcow has assembled a culinary dream team to help him fulfill his mission of bringing a great steakhouse to the North Shore.  

James Beard award-nominated chef Dominic Zumpano is creating a menu that has some steak house classics, and also some creative interpretations. Robert B. Bansberg, award-winning sommelier and wine educator, will serve as general manager and sommelier.

"There will be something for everyone on the menu along with a selection of the world's finest wines," Platcow says. "We are creating a downtown experience for North Shore residents, and we feel we have all the elements in place to make that happen."

The menu includes popular steakhouse favorites such as the filet mignon and New York strip, but it also has some more unusual cuts such as the wagyu hanger steak. PM Prime will have the highest quality cuts of prime beef available. 

Chef Zumpano will incorporate modern techniques that will appeal to foodies, but also have some timeless classics for traditional steak lover. Diners will find interesting selections such as osso buco with saffron risotto or Halibut with spaetzle and roasted beets. And they can always count on a getting a great steak. Signature prime beef entrees start at $24.

Chef Zumpano's culinary career has spanned from Maine's Rose Garden Restaurant, one of only 47 five-diamond restaurants in the U.S., to Lake Forest's popular Market House on the Square. Chef Zumpano was nominated for the prestigious James Beard Award for Best Chef Midwest. He was nominated for Chicago's Jean Banchet award as a rising chef and also featured in Best Chefs of America as one of Chicago's top chefs for its 2013 book. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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