I started with a glass of Perrier Jouet which I was pleased to see they offered by the glass, and at a fair price. You can never go wrong with Perrier Jouet NV Champagne. It was very sharp and the bubbles were vibrant, a great way to prepare my palette for the meal to come.

A bread basket was placed on the table containing white rolls, wheat/rye bread slices, and large sesame crisps. The rolls and slices were both warm and soft. Also provided was a dish of perfectly soft butter to spread on the bread. The crisps were a nice addition to the basket even though I didn't have any.

The Lobster bisque was excellent and extremely balanced. It had just the right amount of sweetness and was very creamy and rich but not overwhelming, which was probably controlled by the perfectly sized small portion.

***The iceberg wedge was packed full of flavor and textures. There were salty soft bacon pieces mixed with the sharp taste and creamy texture of the Roquefort blue cheese crumbles. The lettuce was perfectly crisp and the ranch dressing on top, which at first I thought was off that they weren't using a traditional blue cheese dressing, was very tasty and actually popped out the most. Overall this was one of the best iceberg wedges I have tasted.

Having finished the Champagne, I decided to switch to red wine and ordered a glass of Ravenswood Zinfandel. While I believe there are many Champagnes that can compliment a large, rich meal similar to a big- bodied red, Perrier Jouet NV isn’t one of those. Ravenswood Zinfandel has always been one of my go to wines. Especially when I am not in the mood to experiment with a new wine and I see it on the wine list. Though not the most powerful or intense wine it is consistent and delicious.

The surf & turf had a basic presentation, meat-lobster tail-potato. The sautéed spinach came on a separate plate as it was à la carte.

The filet was cooked perfectly. I always order a filet Pittsburg rare, which in my opinion is the only way to go. This can sometimes pose a problem in the finished product for two reasons: One, rare is a red cool center which can very easily be overdone, especially when trying to time with medium rare steaks my dining partners usually get; Two, Pittsburg means that it is charred on at least the top and bottom and sometimes the sides as well. This holds in the juices and makes for a nice crispy outside of the steak. If number two isn’t done properly this can also pose a problem for number one. The meat was nice and tender. Taste wise, it was good but not great. I am not a salt person and rarely add salt to any dish unless it really needs it. I couldn’t tell if they used seasonings or just salt and pepper prior to grilling, but either way they should have used more. Nonetheless, It was still tasty enough to keep me from adding salt.

The lobster tail was a decent size and cooked perfect, not chewy nor slimy. It didn’t have tons of flavor as tends to be the case with lobster but when dipped in melted butter the taste and texture combination was wonderful.

The sautéed spinach was cooked perfectly. If under cooked it can still be a little firm like raw spinach on a salad or slimy if over cooked. Taste wise it was very buttery, hence sautéed, but I felt it was lacking something. Possibly garlic or pepper. Overall it was similar to the filet, good but not great.

As I stated above, I am not a big fan of baked potatoes so I can’t comment on the taste. Although it came with whipped butter, sour cream, American cheese shavings, and bacon pieces on the side, which I’m sure would have pleased me if I was a fan.

Now on to dessert. The key lime cheesecake was delicious but extremely sweet and rich. While I wish I could have eaten the whole piece because it tasted so great, after the big rich meal it was just too much. It did get finished by others though.

***The corn flakes and milk ice cream definitely caught my attention and even though I wasn’t daring enough to order it I didn’t hesitate to steal a spoonful from my dinner partner who was. I was pleasantly surprised by the taste and texture combination which my dinner partner wasn’t so fond of. It definitely had the taste of sweetened corn flakes in milk, but instead of the creamy texture of ice cream that we are accustomed to it was a tad gritty. I definitely gave it an A for creativity and taste.

Last but not least I ordered an espresso. A single shot came out in a demi tasse cup on a saucer. There wasn’t any crema on top which disappointed me because that is a sign of stale beans and/or bad preparation. There was a sugar cube which is typical for an American restaurant, and I was even more disappointed to see a lemon rind next to it. Traditionally, a lemon rind used with a shot of espresso indicated that the espresso was bitter, needing the oils in the lemon rind to somehow balance it out. If fresh espresso is used and prepared the correct way there should be no bitterness. I wish restaurants would realize that when they accompany espresso with a lemon rind this is indicating that the shot is bad. Even without crema the espresso was decent.

The service was on par for the quality of restaurant.

After my dining experience at Prime, I would definitely go back. While it would not be my top choice steakhouse in downtown Denver, it just might enter the rotation.