At Dee Lincoln Prime, refinement has taken on two new forms. The acclaimed steakhouse has introduced a pair of thoughtfully composed experiences—an intimate Chef’s Table and a precision-driven Omakase—each designed to deepen the restaurant’s commitment to craft, detail, and elevated dining. Both are curated by Culinary Director Julian Rodarte, whose approach leans heavily on seasonality, technique, and a clear sense of progression.
The Chef’s Table is the more immersive of the two. Just off the main dining room, the six-seat experience unfolds inside a glass-encased wine cellar lined with more than 2,000 bottles. Over the course of roughly three hours, guests move through a six-course tasting that prioritizes both precision and presentation, with details extending as far as Versace tableware. At $395++ per person, the menu reads as a study in luxury ingredients handled with restraint. Dishes such as Mother of Black Pearls—featuring Boomamoto oysters, toro, and Ossetra caviar—or Caviar Truffle Tuna with bluefin, truffle ponzu, and amber caviar establish the tone early. From there, the experience builds toward richer compositions like Sanuki Olive Beef with A5 Wagyu and finishes with a composed, indulgent finale, often anchored by something like foie gras crème brûlée. The menu evolves with the seasons, ensuring a distinct expression of the kitchen on each visit.
Running parallel is the restaurant’s Omakase offering, a more frequent but equally considered experience. Priced at $95++ per person and available on select evenings at the sushi bar, the 10-course format balances traditional structure with contemporary influence. It begins with a composed bite—such as a Boomamoto caviar shooter layered with Kaluga caviar, toro, ponzu, and wasabi salsa—before moving into a sequence of carefully executed nigiri, including preparations like madai with shiso and lemon oil.
The progression continues through composed dishes such as tuna carpaccio with blue crab and rice chicharrón, followed by more elaborate constructions like the Ichiban Roll, which integrates poached lobster, toro, and Kagoshima A5. The experience closes with a measured dessert, often a matcha pot de crème accented with sake berries and white chocolate.
