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There's much more than just beef at this inventive New American steak house. Noncarnivores can also dine happily on creative "chef's composition" entrées featuring poultry or seafood (like wild salmon -- incomparably better than farmed fish -- with a lemon nage) or on meal-sized salads like the signature Prime 112 (romaine, spinach, cucumber, hearts of palm, celery, tomatoes, asparagus, and bacon chunks) or on cold-water oysters and other pristine raw bar selections. That said, the prime dry-aged steaks are superb, and so are the sides diners can order à la carte. These upgraded versions of steak-house classics -- vibrantly green creamed spinach with crispy shallots, cornmeal-crusted real onion rings, and the like -- plus unique creations like sweet potato and vanilla bean mash cost $12 each but well worth it. Reserving weeks in advance is wisest.