Supper With Sylvia – Prime & Provisions

By October 15, 2015On Sylvia's Mind

If Chicago isn’t the steakhouse capitol of the world, it should be. I tried to find out just how many we have in our city but couldn’t confirm the number. Guess what? There’s a new one in town. Fairly new, it opened in May and it’s already creating a lot of chatter. It’s called Prime & Provisions. And while steak is it’s claim to fame, you are not going to believe what keeps me going back, fried chicken. But I’ll get to that in a moment.


Prime & Provisions made the bold move of opening r1008-8_2542ight across the river from one of the cities’ premiere steak houses,   Chicago Cut. If you’re going to take that risk then you better be good and it is.  Like Chicago Cut, it’s pricey but worth a special night out.




The decor is elegant.  They have one booth as you go from the bar to the dining room that is my favorite. You’ll know it when you see it.


On to the food. I’ve been twice and here’s what I’ve tried so far.  The tuna tartare was delicious and the chopped salad was good.  My favorite, of all things located under appetizers, was some of the finest fried chicken I have ever eaten. It may even be the best I’ve ever had. (This now has me searching for the best restaurant fried chicken in Chicago.)

Fried ChickenIt’s super crispy on the outside yet the inside is not only moist, it’s also flavorful. Sometimes that’s a hard combination to find. When I bite into my fried chicken I like to hear that crunch. This is so satisfyingly crunchy I asked if I could speak to the chef to find out how he makes it. I thought maybe he dipped it in batter more than once.  But no, he says the secret is the combination of flour to corn starch mixture.  It’s almost like a tempura. Of course, the buttermilk brine is what makes the inside so moist. I could do a whole review on this but I should move on.

Let’s suffice it to say the second time I went back I skipped the steak and went straight for the fried chicken.

As far as the steaks go, we had the bone-in rib eye. It’s was juicy and delicious. A word of caution, the steak arrives on a super hot plate and while it sits on the plate it continues to cook. So if you like your steaks rare or medium, ask for an extra plate so it will stop cooking. We were encouraged to try the mashed potatoes and they were good.

S'mores_SOCIALThe desserts are insanely delicious. The waitress brought us a peanut butter chocolate pie. I was worried it was going to be too rich. But instead it was just too good. I couldn’t stop eating it. The star of the desserts has to be the table side s’mores.

I would never have ordered it since I’m not a huge fan of this bonfire dessert but this was different. It was so much better. It comes in this chocolate sphere which lays on top of a decorative strip of graham crackers and marshmallow sauce. The waitress then poured a hot chocolate sauce over it. We watched in childlike amazement as the sauce melted the sphere, resulting in campfire-like smoke, only to find the sphere was filled with yet more chocolate, ice cream and marshmallows. It was not only fun to watch but incredibly delicious. Worth every calorie.

I loved this place and will definitely go back. I know what I’ll order, fried chicken and tableside s’mores for sure. Maybe I’ll order the chopped salad too so I can feel as if I’m eating healthy. YUM!

I’m now searching to see if I can find better fried chicken at any other Chicagoland restaurant. Do you have any suggestions? Please let me know.

Sylvia Perez

About Sylvia Perez

Sylvia Perez is an Emmy Award winning broadcast journalist, news and health reporter, and major market anchor. Her expertise in revealing the personal side of headline stories and drawing their impact into “news you can use” viewership is now the foundation of Sylvia Perez Productions, a multi-faceted company specializing in video production and event planning for non-profits.


  • Carl F Rollberg says:

    Years ago I started experimenting with peanut butter on all kinds of food, but my favorite one is a couple of scoops of vanilla ice cream with melted peanut butter and hot fudge poured over it. As far as great fried chicken, I’d take I-94 to Sturtevant, Wisconsin. It’s a happy family place called Apple Holler. Sometimes we just drive up there just to eat. The food isn’t pricey, but to kill for. I’d never say, “Die for.” Back to peanut butter. I also made a peanut butter chocolate pie with Koolwhip on top. It was gone in a flash. I need to do that again sometime. Tonight maybe I’ll try chocolate or butterscotch topping with peanut butter on coffee ice cream. I’ll let you know how that is unless it kills me. In that case I died for it or because of it. Happy eating Sylvia!

    • Sylvia Perez Sylvia Perez says:

      Carl, I’ve been to Apple Holler but never had the fried chicken. Just the yummy apple donuts. Haha! Thanks for sharing I’ll have to try that next time.

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