Primal Fusion at Sapphire 39
Primal Fusion offers the most premium meals along with the best in adult entertainment. The brand-new restaurant features a mirrored rear bar and a dining space with 60 seats. With an emphasis on upgraded steakhouse basics with fresh and seasonal additions, supported by dynamic dishes that step outside of a standard steakhouse menu, this upmarket fusion is suitable for a small gathering or a big group celebration. It was created by consulting chef John Dewine.
John Dewine, a consulting chef, has over two decades of expertise working with international business titans. With the fire in his eyes when he talks about food, his enthusiasm could create a feast. It's a fire that began when he was a teenager working as a dishwasher at an upscale Cleveland restaurant. Before opting to hone his traditional French culinary skills to the standards of Auguste Escoffier, who popularized traditional French cooking techniques by enrolling at Johnson & Wales University, he worked his way up to become a lead cook. Dewine relocated to New York City after receiving his degree and worked as the Chef de Cuisine at PJ Clarke's in Lincoln Center until being appointed as the Executive Chef of Nino's Tuscany, where he developed a reputation for accuracy. Before joining the crew at Noir Supperclub to run its kitchen last year, he established 40 top-notch restaurants in Riyadh, Saudi Arabia. He is now bringing his skills to Primal Fusion as the consulting chef.
There are many different appetizers available, including "Peel and Eat" Cauliflower, Spicy East Coast Oysters with Szechuan Chili Crunch, Black Vinegar, and Stuffed Chicken Wings topped with Sweet Soy Sauce. Fried Artichokes with a Green Goddess sauce and Crispy Capers are also on the menu. The sushi roll menu has dishes including Crab and Eel Rolls with Avocado and Unagi Aioli, Spicy Tuna Rolls, and Tempura Salmon Cups. Senat Farms Half Chicken with Pomegranate Glaze and Jalapenos, Pasta al Yuzu, Zucchini Cake, or Braised Short Rib with a Gochujang Glaze are a few of the meal choices. In the Chops area of the menu, there are items like the Surf & Turf Platter, which has a 40-ounce Snake River Farms Porterhouse made with 28-day dry-aged American Wagyu, a 16-ounce Filet Mignon with bone-in Australian Wagyu Beef, and a Kurobuta Pork Chop. For sides, diners can select from mouthwatering Purple Sweet Potato Puree, exquisite Roasted Broccoli with a Sweet & Sour Glaze, or Omurice, a dish created of sushi rice, Japanese soft omelet, Spicy Aioli, and Shallots. Dessert options include Strawberry Lemonade Mille Feuille with Lemon Curd, Green Tea Souffle Pancakes with Cinnamon Maple Syrup, and Chocolate Tartine with Peanut Butter Mousse, among others.
Images courtesy of EXHSTD
