Zagat 2008: Steve Hanson's latest is this new Gramercy steakhouse, an airy, rambling affair with a big front bar, a vaguely deco main dining area and an on-site 'aging room' tiled in rock salt; the pricey menu trots out all of the genre's usual suspects, with some sly retro nods, i.e. Caesar salad made tableside, plus baked Alaska and bananas Foster for dessert; fun fact: 'Prime', the restaurant's very own Black Angus bull, is the source of all the beef served here

Serious Eats: "Fortunately and refreshingly, Primehouse managed to differentiate itself from its competitors both by virtue of a bold, contemporary decor and, more importantly, by offering some exceptional cuts of Creek Stone Farms beef from their unique Himalayan salt-lined dry aging room. In fact, Primehouse has quickly become one of my favorite steakhouses in the city."

New York Magazine: "Nothing in the restaurant world lends itself to over-the-top self parody quite like a steakhouse. So you have to admire Stephen Hanson for at least choosing his gimmicks carefully. You will find no weaponry dangling from the rafters of Hanson’s steakhouse, Primehouse New York, and the menu is mercifully free of Kobe or Wagyu beef. There is, however, a discreet "Himalayan Salt Room" where special cuts of "limited availability" are set to age. And as far as I know, Primehouse is alone among local steakhouses in having its own Black Angus stud bull, named Prime, who lives on a farm in Kentucky, where he works tirelessly to sire choice beef cattle on the restaurant’s behalf."

Black Book : "Steve Hanson primes palates with the lure of dry-aged Angus. Creek Stone Farms in Kentucky sources the beef, in-house Himalayan salt room does the maturing. Cuts are classic, all the way to the obligatory porterhouse for two. Raw bar and Scottish salmon for those watching their arteries. Ginormous interior like a super-swanky corporate lobby, helps keep industry captain clientele from getting homesick. Othello-board tile floor is picked up in black and white chairs. Mottled marble walls to get you doubly in the mood for prime."

New York Times: "On today’s voluble, provenance-obsessed menus, it’s not uncommon to be told what breed of cattle your beef comes from or where it was raised. But Primehouse New York goes one better. It identifies the proud papa of your porterhouse. I’m talking about a bull named Prime, introduced on the restaurant’s menu as the genetic source of its steaks. Considerable effort has obviously gone into harvesting and making the most of this particular beast’s mighty seed, and why not?"