Noah Jewell|
|KO Prime
KO Prime
Make a Reservation Now
“Just what we need!” was the snide reaction to word that Ken Oringer’s latest project, KO Prime, would be yet another steakhouse. Another meatery, even a “modern” one, simply wasn’t what Boston lacked.
Or was it? Like celeb chefs in New York and L.A., Oringer has created a steakhouse that’s in touch with its feminine side. Yes, the usuals are here: the Flintstones-size rib-eye and, for the really macho, the $30-an-ounce cut of Wagyu. But it’s the other stuff that sets KO apart, like the cowgirl-chic décor, a dainty crab-and-grapefruit salad, and chichi sides like the oh-so-à-la-mode aligote potatoes, which stretch like taffy. Early on, not every riff was in key, but we’re betting it’s only a matter of time before the delicate pea tendrils in Asian vinaigrette become a steakhouse classic.
Featured In
Best of Boston 2008 Hotel Bar
Gazillion-thread-count sheets aside, a hotel is really only as good as its bar. And chichi steakhouse KO Prime has admirably elevated...
Rating
| Overall (9) |
Food (9) |
Service (10) |
| Decor (9) |
Value (9) |
Average (9.20) |
Review
Had dinner with my wife at the new KO Prime. It was just as good as I remember Spire to be. Our server Melissa was amazing. The ribeye was a little tough, but the mint mouse - outstanding! We can't wait to go back.
Posted by Frank: Aug. August 18th, 2007 at 3:11 AM