DAVID BURKE PRIME

Experience this award-winning American steakhouse's inviting atmosphere while feasting on meats handpicked and dry-aged in the restaurant’s in-house dry-aging room - a room that earned them a United States Patent for the dry-aging process.

One of Connecticut's favorite dining destinations at Foxwoods, the menu offers many signature specialties, such as the show-stopping Smoking Seafood Tower, the flaming thick-cut Clothesline Bacon, a classic Caesar salad prepared tableside, and full raw bar selections. But, as you might have guessed, the real stars of the show here are the steaks, with cuts ranging from Kansas City Bone-In Sirloins to Rib-Eyes aged from 30 to 75 days, or, for the adventurous, the 40oz. Bone-In Chateaubriand for Two.

And not to be forgotten is Prime's award winning wine program - with 7,500 bottles of premium wine from around the world, including over 750 different varietals, housed in a 35-foot tall wine tower escalating up three stories to the casino level.