Prime + Proper

The entrance to Prime + Proper.

Managing director Curtis Nordeen, left, and executive chef Ryan Prentiss.

The baklava sundae with Michigan honey ice cream, candied pistachios, and shredded phyllo at Prime + Proper restaurant in Detroit.

The custom wood fire grill made by Grillworks.

Grill masters Mike Jones, left, and Andrew Drummond work in front of a custom wood fire grill made by Grillworks.

Executive Butcher Walter Apfelbaum hangs clover ducks in the dry aging room.

The front doors greet you with the Prime + Proper logo.

Short loins sit on bricks of salt in the dry aging room.

Curtis Noreen, managing director, standing inside the dry aging room.

Various cuts of meat sit inside the butcher display case.

Tomahawk rib eye steaks inside the butcher display case.

The Hamachi crudo with orange puree, red onion, arbol chili, honeycomb, and grapefruit.

The halibut with sun choke puree, fennel, hazelnut dukkah, chervil, and olive oil.

The mac and cheese side dish with gruyere, reserve cheddar and torchio pasta.

The carrots with pistachio, and orange honey.

The upscale dining area.

Executive chef Ryan Prentiss.

A semi-circular booth set for two.

The dinner crowd begins to arrive.

(From left) Paulina Aberle, and her husband, Scott, of Detroit, are shown the options inside the butcher display case by server Kenny Dias.

Service artist Brendan Brown inspects the glasses before the restaurant opens.

The bar is packed with people stopping by for a drink after work.