David Burke Prime Steakhouse is celebrating their 14th year, first opening their doors in July 2008. The 13,000-square-foot steakhouse seats 375 and includes a 28-seat bar and multiple semi-private dining and event spaces. All cuts of meat served at the restaurant are hand-picked by our Chefs, with several selections dry-aged in the restaurant’s in-house dry-aging room - a room that earned the group a United States Patent for the dry-aging process.
We created a dry-aging process so innovative that they awarded us a U.S. Patent for it.
The Saltbrick Prime cuts found on are menu are all dry-aged in-house using this patented process - a method that allows for a longer period of aging that creates extremely tender cuts that are rich in that ever-sought-after umami flavor.Learn More About Our Patented Process
The menu offers many signature awe-inspiring specialties, such as the Surf & Turf Dumplings, the show-stopping thick-cut Clothesline Bacon with black pepper maple glaze, a classic Caesar salad prepared tableside, full raw bar selections and impressive raw bar towers. The real stars of the show here are the steaks, including a Kansas City Bone-In Sirloin, and Rib-Eyes aged from 30 to 75 days, or, for the adventurous, the 40oz. Bone-In Chateaubriand for Two. Prime offers 7,500 bottles of premium wine from around the world, including over 800 different varietals, many housed in a 35-foot tall wine tower escalating up three stories to the casino level.
Coached by some of the biggest names in the culinary world throughout his career, Executive Chef Gary LaMothe looks to his training, expertise, and leadership as the Executive Chef of Prime Steakhouse and Caputo Trattoria, both of Foxwoods Resort Casino in Mashantucket, CT. Creating an approachable culinary program with big city sensibilities, LaMothe looks to inspire awe in his guests. “We strive to bring the total experience,” he says. “Whether that’s haute techniques in the kitchen or tableside service in the dining room, we leave a lasting impression.” To deliver his vision, the chef remains acutely focused in the kitchen, but values the company of his staff. “I like to incorporate my team in a family atmosphere, where everybody takes ownership of the kitchen,” he explains.
Parents of French, Italian, and English heritages provided multicultural culinary influences to LaMothe from an early age as he grew up in Peakskille, NY, and eastern Connecticut. He often experimented with family recipes and spent time in the garden alongside his grandfather. In love with the tight-knit communities that surrounded him, he recognized the power of dining to bring people together. His first job at 16 as a dishwasher showed him the hard work involved, but he powered on, inspired by the camaraderie.
After cutting his teeth in local kitchens, LaMothe joined Foxwoods Resort Casino and found himself exposed to more eclectic cuisine than was typical in the region. He took advantage of the opportunity to work alongside celebrity chefs including Emeril Lagasse, Daniel Boulud, Michael Shlow, and Tom Colicchio, as well as talented local chefs, on a variety of special dinners. Eventually, he joined the team opening Paragon Restaurant, which went on to earn AAA’s Four Diamond Award.
LaMothe joined the team at Prime in its opening year (2008) to hone his chops in one of New England’s busiest steakhouses while helping rake in awards from Wine Spectator. Finding additional opportunities to cook with renowned chefs such as Paul Liebrandt, Geno Bernardo, Mary Dumont, and others, LaMothe collected all the insights he could and developed a formidable culinary skillset.
Taking a three-week sabbatical in 2017, the thriving chef traveled to Italy to explore Milan, Florence, and Rome. Meeting and cooking with locals in each region, he learned what made each city distinct and soaked in their rich histories and cultures. Upon his return to The States, LaMothe put his Italian experience to use for the spring 2018 opening of Caputo Trattoria.
Outside of his work, LaMothe retreats to his charming country house in Canterbury, CT, where he enjoys yardwork, playing pool, and spending time with his children. He strives to pass down his affinity for gardening, canning, and preserving—bestowed on him by his grandfather—to his own kin. When traveling, LaMothe explores culinary scenes, whether dining at the locale’s hottest restaurant or checking out its farmers’ market, to keep up with the dynamic culinary world.