Partner Spotlight: J Michael’s Prime
November 7, 2025
- What is the overall concept or inspiration behind J. Michael’s Prime? We are fully family owned and operated, so when we started looking for buildings to host J. Michael’s, we wanted to capture that same feeling. We found the perfect spot with reclaimed wood beams, cedar accents, that truly felt like an old Chicago style steakhouse, and we fell in love with it. Then our vision was centered around our community, coming from a family owned perspective, we knew it was about how we could provide great hospitality while also offering the experience of an old Chicago-style steakhouse. We look forward to new customers coming in just as much as our regulars because it’s an opportunity to meet new people who make up the atmosphere.
- What is your favorite dish on your menu? I am a big steak guy, and love the ribeyes from you guys. But I would have to say our Scallops and Rissotto; it’s a great dish that we put our own spin on. We make our risotto fresh daily, and we change the profile flavor every week. The scallops we get are just amazing, they’ve never been frozen, which helps hold all its natural juices.
- What drew you to working with Meats by Linz? Okay, so this is really the truth on how we decided to work with Meats by Linz. We were brand new and had just opened, and we originally started off with other purveyors and blind tested all of them. We had someone come in and cook different cuts and ages, and we had no idea which meats came from which purveyor. Once we revealed the marked plates, Meats by linz—no matter the cut or age—was always on top. In terms of flavor profile and how each cut visually looked, Meats by Linz was always the cream of the crop.
- What is your favorite part about working with Meats by Linz? The relationships that have been built. We got a chance to meet Lisa before she was officially our sales representative, and she has been great since the start. Before Lisa, we had another phenomenal representative who sadly passed; not only an amazing representative but also just a good person who we had built a relationship with quickly. We also quickly built a relationship with Fred and his family, who hosted us for three days with family-like hospitality, which is just something you don’t see or hear often. Just the overall camaraderie and business you get from working with you guys is a really good aspect of Meats by Linz.
- What is your favorite cut from Meats by Linz? My favorite cut is definitely the Bone-In 40 oz Lollipop Ribeye, 45-day Dry-aged.
- What is your best advice for a chef/restaurant owner when it comes to running a successful restaurant? Hospitality. Without hospitality, the experience won’t live up to expectations. We really hone in on the service that we strive for, especially for our community that we are trying to serve. In order to do that, my best piece of advice would be—you have to actively be in the restaurant. I work here five days a week and I introduce myself to every new customer and check in with regulars and returning customers, because we care about our community. Providing a great dining experience that creates a community naturally is great for longevity. Communication with not only your internal public but also with the external community you serve is a huge factor in being successful—that’s what keeps people coming back.
