Prime88 - Fine Steaks & Wine

Prime88 - Fine Steaks & Wine DRESS CODE:

The appropriate attire at Prime 88 is business casual.
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We ask that no t-shirts, tennis shoes, flip-flops, shorts, or torn or faded blue jeans be worn. If any of these items are worn , you may be seated in our lounge area instead of the MAIN DINING ROOM.

Father’s Day is almost here, and we’re celebrating with an exclusive lineup of Chef Features crafted for the occasion.St...
06/13/2026

Father’s Day is almost here, and we’re celebrating with an exclusive lineup of Chef Features crafted for the occasion.

Start with our Lobster Stuffed Shrimp, then choose from standout entrées including Hog Fish Francese, our slow braised Dino Short Rib, or the showstopping 40oz Dry Aged Tomahawk, flambéed tableside and served with roasted garlic, your choice of side, and sauce bordelaise.

Save room for our S’Mores Cheesecake, featuring chocolate ganache and toasted marshmallow for a sweet finish to the evening.

Father’s Day is one of our busiest weekends of the year, and reservations are filling quickly. Secure your table now and treat Dad to an unforgettable dining experience at Prime 88.

Starting tonight, discover this weekend’s Chef Features at Prime 88.Begin with our Grilled Shrimp Brochettes, featuring ...
06/12/2026

Starting tonight, discover this weekend’s Chef Features at Prime 88.

Begin with our Grilled Shrimp Brochettes, featuring sweet bell peppers, heirloom tomatoes, summer squash, grilled ciabatta, and oregano gremolata.

Our featured Chilean Sea Bass is served with coconut bamboo rice, miso lemongrass butter, bok choy, and white soy sauce, creating a balance of bright flavors and rich textures.

For steak enthusiasts, the Garlic Pepper Dry Aged Cowboy Ribeye is flambéed in cognac and paired with caramelized onions, red potatoes, and cabernet sauvignon butter. The Porcini Rubbed Lamb is accompanied by Gruyere and lardon whipped potatoes, crispy Brussels sprouts, and sauce bordelaise.

End the evening with our Mango Raspberry Clafoutis, a delicate custard cake topped with a crisp vanilla tuile.

Available beginning tomorrow and throughout the weekend while supplies last. Reservations are recommended.

Starting tomorrow, enjoy this weekend’s Chef Features at Prime 88.Begin with our Grilled Shrimp Brochettes, featuring sw...
06/11/2026

Starting tomorrow, enjoy this weekend’s Chef Features at Prime 88.

Begin with our Grilled Shrimp Brochettes, featuring sweet bell peppers, heirloom tomatoes, summer squash, grilled ciabatta, and oregano gremolata.

Featured entrées include Chilean Sea Bass served with coconut bamboo rice, miso lemongrass butter, bok choy, and white soy sauce. For steak lovers, our Garlic Pepper Dry Aged Cowboy Ribeye is flambéed in cognac and accompanied by caramelized onions, red potatoes, and cabernet sauvignon butter. The Porcini Rubbed Lamb is paired with Gruyere and lardon whipped potatoes, crispy Brussels sprouts, and rich sauce bordelaise.

Finish the evening with our Mango Raspberry Clafoutis, a delicate custard cake topped with a crisp vanilla tuile.

Available beginning tomorrow and throughout the weekend while supplies last. Reserve your table today.

06/05/2026

Our Bison Tomahawk Ribeye is served with marinated peppers & onions, peppercorn sauce and your choice of side flambéed tableside. This special is limited, so get yours quickly!
Thanks to kenzie.kirk and biancaalexis143 for being featured in our video.

This week’s Chef Features have arrived.Experience our Pecan Crusted Gulf Red Snapper, inspired by Creole techniques Chef...
06/05/2026

This week’s Chef Features have arrived.

Experience our Pecan Crusted Gulf Red Snapper, inspired by Creole techniques Chef learned while cooking in New Orleans. Served with creamy polenta, confit tomatoes, pickled okra, and a rich étouffée sauce, it is a refined take on a Gulf Coast classic.

Other featured selections include our Filet Wellington with 600 day aged prosciutto and truffle mushroom duxelles and Tempura Lobster Tail finished with sweet bell pepper glaze.

The tableside bourbon flambéed Bison Tomahawk Ribeye is available in limited quantities so get yours fast!

Finish the evening with our Cannoli Cheesecake topped with ganache, Chantilly cream, and candied pistachios.

Available this weekend while supplies last.

Starting Friday, experience our Pecan Crusted Gulf Red Snapper, inspired by Creole techniques Chef learned while cooking...
06/04/2026

Starting Friday, experience our Pecan Crusted Gulf Red Snapper, inspired by Creole techniques Chef learned while cooking in New Orleans. Served with creamy polenta, confit tomatoes, pickled okra, and a rich étouffée sauce, it is a refined take on a Gulf Coast classic.

Other featured selections include our Filet Wellington with 600 day aged prosciutto and truffle mushroom duxelles, the tableside bourbon flambéed Bison Tomahawk Ribeye, and Tempura Lobster Tail finished with sweet bell pepper glaze.

Finish the evening with our Cannoli Cheesecake topped with ganache, Chantilly cream, and candied pistachios.

Available this weekend while supplies last.

06/02/2026

June Feature: The Ruby Rebel

Rich, smoky, and unmistakably refined.
House brown butter–washed Bulleit Bourbon, Campari, and Carpano Antica Sweet Vermouth, finished with a touch of smoke.

Available throughout June in celebration of Father’s Day.

This weekend’s Chef’s Specials have arrived. 🍷✨Whether you’re craving a classic steakhouse indulgence or looking to try ...
05/29/2026

This weekend’s Chef’s Specials have arrived. 🍷✨

Whether you’re craving a classic steakhouse indulgence or looking to try something a little unexpected, our chefs have created a lineup worth making plans for.

🥩 Wagyu Beef Tartare — classically prepared and served with crostini for a rich, elegant start.

🍅 Dry Age Strip Steak Caprese — dry-aged strip steak paired with fresh mozzarella, local heirloom tomatoes, basil, and a 10-year balsamic. A steakhouse twist on a timeless favorite.

🦘 Filet of Kangaroo — tender kangaroo loin served with creamy potatoes, demi-glace, and crispy fried shallots. Bold, unique, and unforgettable.

🦞 Lobster Pappardelle — delicate lobster folded into pappardelle pasta with a tomato blush sauce, asiago, arugula, and oregano. Comfort food elevated.

🍑 Peach Bread Pudding — warm, decadent, and topped with maple bacon ice cream, caramel, and whipped cream.

Available starting tonight and only while ingredients last. Once they’re gone, they’re gone for the weekend. ✨🍷

✨ New Chef’s Weekend Specials start tomorrow. Available for a limited time and only while ingredients last. 🍽️🥂
05/28/2026

✨ New Chef’s Weekend Specials start tomorrow. Available for a limited time and only while ingredients last. 🍽️🥂

Nothing better than seeing Prime 88 through your eyes. ✨From date nights to celebrations and unforgettable dinners, than...
05/27/2026

Nothing better than seeing Prime 88 through your eyes. ✨
From date nights to celebrations and unforgettable dinners, thank you for capturing the moments and tagging us along the way. 🥂

Address

15407 Cortez Boulevard
Brooksville, FL
34613

Opening Hours

Tuesday 4pm - 9pm
Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 10pm
Saturday 4pm - 10pm
Sunday 3pm - 8pm

Telephone

+13525934354

Website

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