00:00Ladies and gentlemen, how y'all doing? I'm a little dressed up today. Welcome to another edition at the table with TuneUp, man.
00:06And today, because I'm dressed up, Hollywood, Greektown Casino, I'm in a place called Prism.
00:11If you don't know about it today, you're going to know about Prism.
00:13This is a place you want to come dressed up a little bit, take your date out on a hot date, even if it's your anniversary or reunion, this is where you need to be.
00:22Don't zoom in on this, man. This is the Cajun style. They know I like it hot.
00:25Give me all the ingredients on this, Chef. First of all, how you doing?
00:27I'm good, sir. Thank you for coming in. I really appreciate it. It's lovely that you came in.
00:30I'm so glad you took your time out of the kitchen.
00:33Chef, I know stuff like this is keeping you busy. And, Chef, how are you doing today?
00:36Hey, how you doing?
00:36Good to see you.
00:37Good to see you.
00:37Real quick, before I come back to you, Chef. Chef, this is your specialty right here you just came out with, right?
00:42Yes, yes.
00:42This is the seafood boil, Detroit. Look at all these ingredients. So much protein. You got your vegetables.
00:48I'm going to sneak me a piece of corn right quick.
00:50Mmm. Mmm.
00:53Mmm.
00:53Like buttered corn.
00:54We'll start, and you have the succulent corn that you tasted. The sweet Yukon buttered potatoes. We have eggs, mussels, shrimp, and also snow crab clusters.
01:05Oh, we're done.
01:05And there's a spicy Cajun sauce from Louisiana. This is a home blend. Comes with caramelized onions, like I said, garlic butter. The other one right here is in the region style. It's the same base of the ingredients that's in it.
01:21Not nearly as hot, though.
01:22No, it's not hot.
01:24You guys have been selling this boil for her for about a month now.
01:26No, I'm working on it.
01:27Yeah, we've been rolling in a couple of months now.
01:29A couple of months now.
01:30This is our always-on feature. So every Thursday we have an always-on feature. We have two at the moment. One runs on Sunday. One runs on a Thursday. And this is our always-on feature, which is our royal boil.
01:41Now, they're known for their good steaks, too, right? Chef, what is this big boy here?
01:45So this is our New York 16-ounce strip. This is a beauty.
01:49Oh, my God. Look at this, man.
01:50You got zip sauce, too?
01:51Zip sauce, yeah. This is a match made in heaven, these two right there, you know?
01:56Mmm.
01:56Zip sauce, good piece.
02:00And over here we have our veal chop with our romesco sauce and some crispy panko. It's a much more higher-quality steak.
02:09And the veal chop is well-loved by a lot of people. It's like a special extra.
02:13The romesco sauce on the bottom, right?
02:15Yeah. Treated with love. Really good.
02:17You guys open up at 5.30 every day until 10.30.
02:215.
02:215 to 10.30, right?
02:22Yes, yeah.
02:23Wednesday through?
02:24Sunday.
02:24Wednesday through Sunday. So it's a good place to come visit, man, Prism.
02:27And we still got some other stuff around here. New stuff just added to the menu. We got the chicken lollipops.
02:33A special coffee rub that we blend in-house, and then we marinate it for like 48 hours.
02:38And then what we do, we slowly sous vide it. And then what we do is we put it in the oven to get nice and crispy,
02:43and then it gets dipped into the secret Southwest Park.
02:45You got a little kick to it, too.
02:47It's a sweet barbecue sauce.
02:48Yeah, that's what that is?
02:49Yeah, it's secret.
02:50Oh, my God.
02:51Chicken lollipop. You see how it's made, right? That's why I call it lollipop. You get three in order?
02:55Yes.
02:56Man, so this is just enough for you to get started. Lemon drop. This is like a nightmare in heaven, right?
03:01And you might want to get some bottle of wine. They got a whole winery right across from where we're at right now.
03:05What is that over there? It's calling me.
03:07This is our 10-ounce.
03:09Is that a filet?
03:09Creekstone filet, sir, with also the signature zips.
03:12I'm going to trade this out for you.
03:13It's also halal, so it's Creekstone Farms.
03:16So, absolutely delicious. Like, really well-bred cattle. Do you know what I mean?
03:20Yeah.
03:20What's the easiest steak right here to prepare?
03:23The easiest steak to prepare is definitely our 8s and our 10s. The 10s, it's a great cook.
03:27It cooks perfectly. A nice, well-rounded cook to it.
03:30So, and all the flavors.
03:32What's important is that you let it rest.
03:34You let it rest.
03:35Yeah, you can try and cook it and then let it rest as much as you can.
03:38Yeah, yeah.
03:38Just for all the myoglobin just to settle down.
03:41Because it's not blood. It's myoglobin.
03:43Right.
03:43You know what I mean?
03:44Right.
03:44There you go.
03:45So, it all rests.
03:46There you go.
03:46So, it all rests.
03:46And then when it's ready to go, you just dig straight in.
03:48And it's just absolutely perfect.
03:50Can't let this bad boy go.
03:51Yeah, this bad boy.
03:51This is our carbonara.
03:53Forms in nicely to our vision of steak, seafood, and pasta.
03:58So, this is a carbonara made with porcetta.
04:00And it's got mushrooms.
04:01It's got peas.
04:02Look at that, man.
04:03Chef, look at that.
04:03And yeah, a little bit of braised chipolini onions on the top.
04:08Delicious.
04:09That looks very filling, man.
04:10Mmm.
04:12Mmm.
04:13How's that?
04:13Mmm.
04:14Does that hit the spot?
04:15Oh, my God.
04:15Very imparting dish.
04:17I'm going to say the same thing.
04:18I love pasta.
04:19Y'all know I love pasta, right?
04:20I've never had a pasta this good.
04:23Chef, I don't know what you did to this pasta.
04:24I love it, man.
04:25I know it's a lot of love.
04:27Man, man.
04:28Oh, my God.
04:28The chipolini.
04:29Go for the chipolini.
04:30Go to the chipolini.
04:31Yeah.
04:31It's got a little bit of sweet taste to it.
04:32It's a little bit of caramelized.
04:34It's been braised.
04:35Only at Prism, you're going to find this.
04:37The ambiance, you've got the drinks, you've got the atmosphere.
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