Prime Barbecue founder to open new restaurant in Research Triangle Park
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Prime Barbecue founder Christopher Prieto. Photo: Prime Barbecue
The team behind the extremely well-regarded briskets at Prime Barbecue will open a steakhouse in Research Triangle Park next year.
Why it matters: Founded in Knightdale by Christopher Prieto in 2020, Prime has become one of the Triangle's favorite places to grab brisket, pork ribs and a variety of other smoked meats.
- In its short life, it's won plaudits from some of the most respected barbecue connoisseurs in the country, including Texas Monthy, which named it the second-best Texas-style barbecue restaurant located outside of Texas.
Driving the news: Now Prime plans to get into the steak game, opening Prime STQ in the Horseshoe development at HUB RTP.
- It is the second restaurant to announce plans to open in HUB RTP, following the Indian restaurant Cheeni's decision to open a second location there.
- The addition will mean RTP will continue to have a place to grab barbecue after Lawrence Barbecue's owners decided to leave Boxyard RTP for downtown Cary.
What to expect: Prime STQ plans to open in the spring, according to a release from the developers of the Horseshoe, a collection of buildings with 121,900 square feet of office space and 35,600 square feet of retail and restaurant space.
- Prime STQ will take up 8,000 square feet at the Horseshoe, with room for up to 250 guests in a dining room that offers a live view of the restaurant's pit room.
At lunch, Prime STQ will offer a counter-service menu focused on chopped-to-order meats and sides.
- But in the evening, counter service makes way for the table side service of a classic steakhouse.
- The menu will include entrees that elevate Prime's existing smoked meats as well as nods to Prieto's Puerto Rican heritage. Prime will also develop a signature steak and house burger.
Zoom in: Prime STQ will use meat from Kansas-based Creekstone Farms to develop its steak and burger. It's the same meat supplier that it currently uses for its brisket.
- Prieto plans to smoke the meats in RTP using a blend of oak, pecan and mesquite wood.
What they're saying: "We're excited to be developing a custom cut of beef with Creekstone Farms, which we'll age in-house; it will be the sole focus of our steak program, and we'll serve our steak with chimichurri – a nod to my Puerto Rican roots," Prieto said in a statement.