Who opens a restaurant in the height of a Pandemic and soars with success? Hudson Prime Steakhouse located in Historic Irvington, NY with sweeping Hudson River Views. Whether you go there for the authentic Wagyu steaks sourced directly from Japan, or the perfect aged steaks picked at 4 am from Hunts Point, the most sought-after distribution hub for the best steaks in the New York, or the rest of the exclusive menu, it’s a winner.
Hudson Prime Steakhouse is a unique, family-owned restaurant that boasts world-class quality. Located in the old Il Sorriso building, Hudson Prime is owned and operated by Gino and Floria Uli, the husband-and-wife duo who also own the highly rated Divino Cucina Italiana, located in Hastings-on-Hudson. To ensure that Hudson Prime provided the best steakhouse experience possible, the pair enlisted the help of well-qualified consultants—with management and chef expertise from such well-known steak establishments as Sparks Steakhouse and The Palm Restaurant. Aiming to provide the most premium quality meat available in the New York area, Hudson Prime Steakhouse has exclusive early am access to Hunt’s Point Market where their in-house butcher selects USDA prime cuts, which are then dry-aged in-house for 30 days. Hudson Prime Steakhouse uses its three 800°F infrared broilers to cook their steaks to mouthwatering perfection. They also have a wine cellar, lined with 2500 bottles of wine, which includes their menu of fine Cabernets and more, for pairing with the meats, fish and the other menu items
Hudson Prime Steakhouse is more than steak with mouthwatering entrees such as; Chilean Sea Bass: made with asparagus, mushrooms, butternut squash, and tomato coulis; Toasted Ricotta Gnocchi: topped with truffle cream sauce and cracked peppercorns; Veal Chop with crunch potatoes, buttery spinach, sage au marsala; Short Rib Cavatelli with 24 hour braised short rib, mascarpone and microgreens; Whole Fish Bronzino broiled with olive oil, lemon, asparagus and heirloom tomato verge and Colorado Rack of Lamb: served with ratatouille spring roll and mint pesto to name a few.
Salmon escarole, capellini beans, charred tomatoes
FMM: At the height of the pandemic your restaurant has soared with success. What is the secret sauce to your success?
We have over 20 years in the restaurant business, experience is a plus in the hospitality business, but the steakhouse has definitely proven to be a different baby than our Italian restaurant Divino Italiana Cucina. The secret sauce is just lots of hands-on hard work, providing top quality Prime steak and providing our guests with an unforgettable experience.
FMM: How do you ensure your steaks are the best, where are they sourced from and how do you age/prepare them?
We only serve Prime Steak, hand selected at Hunts Point market in New York City where all the best restaurants source steaks and we are first in line.. Although it is Prime steak a great steak needs to be well marbled and the dry aging just adds to the flavor. Our in-house butcher hand picks all our steaks to make sure they are well marbled. We dry age our steaks 28-30 days in our very own meat locker located in our basement.
Wagyu Beef
FMM: Beyond the steaks, where do you draw your inspiration for your dishes?
Inspiration for our other dishes on the menu come from a combination of our Albanian background influenced by food from all over the Balkans. There is a mix of different meats pork, veal, short rib and lots of seafood.
FMM: Tell us about your Wagyu steaks.
Our wagyu comes from Japan. It comes with a certificate of authenticity which gives all the information of the cow, from its name, date of birth, harvest date. It is genuine A-5 Japanese Wagyu, not Kobe beef which many restaurants serve.
Delectable dishes offered at the Hudson Prime Steakhouse include,
Veal Chop accompanied with crunchy potatoes, buttery spinach, sage, au marsala
Berkshire Pork Chop with caramelized Vidalia onions, hot cherry pepper chutney
Colorado Rack of Lamb with a Bratatouille spring roll, mint pesto
FMM: How important is pairing wine with your plates?
Pairing plates with wine is very important, the wine needs to compliment the flavors in your meal. Our servers have been trained and have recommendations for any item on our menu. Even our house wines are some of the best that restaurants have to offer. Our house cabernet is unshackled which is made by prisoner one of the best cabernets on the market. With our seafood tower we recommend Illumination Sauvignon Blanc, Patient Cottat Sancerre from France compliments one of our fan favorites the charbroiled oysters. If your on a budget we recommend Faust Cabernet with our Dry Aged steaks, If looking for pricer for your special occasion a bottle of Quinessa or Schrader will sure please.
Toasted Ricotta Gnocchi
FMM: You have an impressive wine seller of 2500 bottles. Tell us more.
The wine racks on the walls were original to the wine cellar we just gave it a face lift and decided to keep the old feel woods racks. We filled the racks with an array of premium wines which include Quintessa, Schrader, Kintera, Gaja, Solaia, Paul Hobbs, Bouchard Corton Charlemagne just to name a few form our extensive wine list.
FMM: You offer a delectable array of appetizers and accompaniments. Tell us about the Oysters, Crab Oscar, Saltwater Prawns, and savory sauces.
Our charbroiled oysters, one of our favorite appetizers on the menu was inspired by a trip to South Carolina, we were fishing on Lake Wylie and stopped for some lunch. We tried their charbroiled oysters and though what a perfect menu item for the steakhouse, after a few tweaks to the ingredients our charbroiled oysters became a hit! We added accompaniments and savory sauces not because the steaks needed something but because we wanted to offer options. Everyone has a preferences on steak temperature for example. Some like their steak surf and turf style ( add lobster) and some prefer smothered steak with Béarnaise sauce. In our opinion the the best way to taste the full flavor of the steak is plain.
Seafood Tower
FMM: Your reviews are 5 Stars. Why do people love the Hudson Prime Steakhouse?
We pay attention to details! Whether there is 100 people or 10 people in the dining room, everyone gets the same attention and food is cooked to perfection no matter how busy the restaurant is.
FMM: What are you looking forward to in the upcoming months? Outdoor dining on the Terrace overlooking the sweeping views of the Hudson —
We are looking forward to a busy Spring and Summer now that covid has wined down and people are eager to celebrate life! Mother’s Day is a great way to spoil mom with some of the best food Westchester has to offer. The patio is extra special during the warmer months because you get breathtaking views out in the open air which can only enhance your dining experience.
