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A sophisticated steakhouse providing a luxurious dining atmosphere and refined ambiance, showcasing a selection of over 400 wines and weekday bar specials, along with a diverse menu tailored to accommodate various preferences and dietary requirements.
Upscale steakhouse with mahogany accents & colorful art features 400+ wines & weekday bar deals.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | 4:30–10 PM |
| Tuesday | 4:30–10 PM |
| Wednesday | 4:30–10 PM |
| Thursday | 4:30–10 PM |
Address and Contact Information
Address: 677 Broadway, Albany, NY 12207
Phone: (518) 427-7463
Website: https://www.677prime.com/?y_source=1_NjU3MDA4NTEtNzE1LWxvY2F0aW9uLndlYnNpdGU%3D
Menu Photos
Order and Reservations
Reservations: tripleseat.com
Photo Gallery
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677 Prime
At 677 Prime, high-quality ingredients and exceptional service give you our exclusive fine-dining steakhouse experience. Located in Downtown Albany, …
677 Prime (@677prime) · Albany, NY – Instagram
9.8K+ followers · 2K+ posts · Upstate New York’s Premiere Steakhouse | Downtown Albany, NY | Seed-Oil Free #677prime.
677 Prime | Albany NY – Facebook
Some places talk luxury. Some live it. We’re honored to be nominated for both Best Steakhouse and Best Upscale Dining in the Times Union Best of the Capital …
Reviews
Rachel Dunbar
My family and I went to 677 Prime on a Saturday evening to celebrate Moms 60th birthday. We arrived a bit early, and were seated right on time for our reservation. The first thing I noticed was a sweet birthday card for Mom from the staff, which was so thoughtful. Jon and Alejandro promptly attended to us, keeping our water glasses full, and keeping smiles on our faces! Mom had a glass of Chardonnay, DH had a beer, and DD ordered the Dragons Breath mocktail. To start, the table shared the seafood plateau and bread service. The oysters were some of the best I’ve ever had. The bread came with hot honey, a pesto butter, and a savory jam. To accompany our hors d’vours, Ryan in the kitchen created a beautiful ravioli dish just for us. Halibut stuffed fresh ravioli, topped with saffron sauce and a lobster tail. Thank you, Ryan! For dinner, Mom ordered the wagyu Cap, DH ordered the A5, DD ordered the cowboy steak (HUGE!!), and I enjoyed the sea bass. For the price, I was expecting decent service, but we were treated like royalty. At the end of our dinner, Mom enjoyed an espresso while DD had the salted caramel sorbet. Mom was also gifted a birthday dessert. I can’t wait to return!
… moreS Moore
This place is definitely what you call fine dining. We did make a reservation. They do have valet parking or if you choose you can park on the street. Upon entry you can do coat check. Upon entry we were greater immediately and taken to our table. Shout out to our server Alejandro for a pleasureable dining experience. Just remember you are paying for an experience. The menu lights up when you open it.. Now that’s top tier.. Food is great the only down side is you pay for each item you add to your dish. I would highly recommend this place. I will definitely be going back.
… morePaul Meijer
At Angelo’s 677 Prime in Albany, New York, the evening began with a vivid flourish: the Dragon’s Breath mocktail, a jewel-toned elixir of pomegranate, dragon fruit, lychee, and lime, anchored by fresh mint. What might have simply been sweet proved instead to be nuanced and invigorating, with just enough acidity to wake the palate without overwhelming it.
The surf and turf tempura roll followed, a clever intersection of indulgence and playfulness. Steak and lobster folded into creamy cheese, scallions, sweet soy, and a sharp chili-wasabi aioli. Each bite delivered a satisfying crunch followed by a rich, savory finish. It’s a roll that doesn’t merely bridge land and sea, but does so with a certain swagger.
Then came the main event: a 6 oz Kagoshima A5 Wagyu fillet, seared to indulgent perfection, melting on contact, its richness subtly mirrored by a butter-poached Canadian lobster tail. The peppercorn cream sauce provided the right contrast, warm, aromatic, and precise. Charred heirloom carrots and parsnips added depth and earthiness, while the maple tahini and dukkah lent the dish both sweetness and spice, punctuated by the gentle heat of Aleppo chili flakes.
Dessert was less of a course and more of a coda. Rum raisin bread pudding drenched in dark rum, layered with salted caramel and paired with maple walnut ice cream. A classic reimagined without fanfare but with remarkable balance. A cappuccino accompanied, naturally, as a final grounding note to a well-composed symphony.
Service, led by Alejandro, matched the kitchen’s finesse. Attentive, perceptive, and quietly orchestrated. Timing was impeccable, interaction never intrusive.
677 Prime knows what it is and delivers it without hesitation. Confident, composed, and quietly extravagant.
The restau opened in 2005 in downtown Albany and quickly established itself as the Capital Region’s premier steakhouse. Originally launched by Angelo Mazzone, the restaurant helped redefine fine dining in the area with its focus on prime steaks, fresh seafood, and a serious wine program. In 2017, founding chef Jaime Ortiz took ownership, continuing to elevate the experience while preserving its reputation as a destination for celebrations, business dining, and special occasions. Now more than two decades in, 677 Prime remains a cornerstone of Albany’s upscale dining scene.
To sum it it all up in one word, amazing!
… moreThe surf and turf tempura roll followed, a clever intersection of indulgence and playfulness. Steak and lobster folded into creamy cheese, scallions, sweet soy, and a sharp chili-wasabi aioli. Each bite delivered a satisfying crunch followed by a rich, savory finish. It’s a roll that doesn’t merely bridge land and sea, but does so with a certain swagger.
Then came the main event: a 6 oz Kagoshima A5 Wagyu fillet, seared to indulgent perfection, melting on contact, its richness subtly mirrored by a butter-poached Canadian lobster tail. The peppercorn cream sauce provided the right contrast, warm, aromatic, and precise. Charred heirloom carrots and parsnips added depth and earthiness, while the maple tahini and dukkah lent the dish both sweetness and spice, punctuated by the gentle heat of Aleppo chili flakes.
Dessert was less of a course and more of a coda. Rum raisin bread pudding drenched in dark rum, layered with salted caramel and paired with maple walnut ice cream. A classic reimagined without fanfare but with remarkable balance. A cappuccino accompanied, naturally, as a final grounding note to a well-composed symphony.
Service, led by Alejandro, matched the kitchen’s finesse. Attentive, perceptive, and quietly orchestrated. Timing was impeccable, interaction never intrusive.
677 Prime knows what it is and delivers it without hesitation. Confident, composed, and quietly extravagant.
The restau opened in 2005 in downtown Albany and quickly established itself as the Capital Region’s premier steakhouse. Originally launched by Angelo Mazzone, the restaurant helped redefine fine dining in the area with its focus on prime steaks, fresh seafood, and a serious wine program. In 2017, founding chef Jaime Ortiz took ownership, continuing to elevate the experience while preserving its reputation as a destination for celebrations, business dining, and special occasions. Now more than two decades in, 677 Prime remains a cornerstone of Albany’s upscale dining scene.
To sum it it all up in one word, amazing!
Dège
Thank you to Autumn and everyone at 677 Prime for hosting my Birthday. Matt and Tiffany were wonderful servers. I chose a four course menu and the food was amazing. The food was very fresh and tasty. I could not be happier. 677 prime is a beautiful restaurant for events with a hardworking team.
… moreJesse Fenton
It was overpriced, I expect better execution and ingredients for what they charge. I’m happy to pay the amounts but there should be better execution. Chicken and Salmon were good, I would prefer a different sauce with the salmon. The brussel sprouts were burnt, brcoolini was undercooked. Crème brûlée custard part was very bland that ruined dessert. Raspberry sorbet is what you would expect. Wine was as expected. There are so many amazing restaurants with better value. The server had social hour talking to friends at the bar when we were trying to leave at 11pm so we were stuck there much later than we wanted which also ruined the experience. It was so loud in there that it wasn’t relaxing. We wouldn’t go back.
… moreGianna Di Gregorio
Between my engagement party and hosting my parents 30th anniversary party you guys have been so good to us! Fantastic staff, atmosphere, food, customer service. Autumn and Tiffany are wonderful!
… moreJames Stinnett
This is the perfect date night spot! The wife and I decided to have well deserved night out so we chose 677 Prime and we’re not disappointed. Our waiter John was great at answering our questions and making recommendations from the menu and drink list. We opted for the Snow Aged Wagyu and Wagyu filet and were not disappointed. This was some of the best Wagyu I have had since we left Japan and the first time to try snow aged. The Wagyu was juicy, tender and savory! Paired with a Cabernet that John recommended it was even better, although it was a bit too sweet for my taste. We had a phenomenal meal with great service and I can’t wait to go back to 677 Prime.
… moreAbid Raja
Update 9/26: No response to date. Incredibly insulting to offer to make things right and then go radio silent. Initial assessment was accurate.
Update 9/19: They have still not responded to my email after asking me to reach out.
677 Prime turned what should have been a special birthday celebration into a $2,230 catastrophe that was nothing short of insulting. Despite advance reservations and specifically requesting their Wellington, they simply ran out of their signature dish. The wine service was an absolute disaster that revealed complete incompetence at every level. Multiple bottles were delivered to wrong tables throughout the night, we were charged for both a Mocine Super Tuscan and Planeta Cerasuolo that we never received, and their sommelier violated the most basic wine service protocol. When serving a shared bottle, any trained professional knows to have one person taste and approve the wine, pour for all other guests, then fill the taster’s glass last. Instead, she had someone taste it, then immediately poured his glass first followed by others, demonstrating she had zero understanding of proper service. When we politely corrected these glaring errors, staff chose to gaslight us rather than acknowledge their obvious mistakes or offer any apology. The kitchen proved equally incompetent, sending out steak cooked well done instead of the requested medium rare, lobster scampi with frozen, gummy shrimp alongside warm pasta, and Caesar salad missing eggs. They couldn’t even provide enough plates for our party. It took two hours just to get water refilled, and after promising a complimentary birthday dessert, they charged us anyway.
While our server Jeanna was professional throughout this disaster, she’s wasted on an establishment that operates like an overpriced amateur hour production. The management is incompetent, the kitchen can’t execute basic dishes, and the service staff lacks fundamental hospitality training. For over $2,200, this was an embarrassing display of everything wrong with restaurants that charge premium prices while delivering bargain-bin execution. 677 Prime is a scam masquerading as fine dining. Avoid at all costs.
… moreUpdate 9/19: They have still not responded to my email after asking me to reach out.
677 Prime turned what should have been a special birthday celebration into a $2,230 catastrophe that was nothing short of insulting. Despite advance reservations and specifically requesting their Wellington, they simply ran out of their signature dish. The wine service was an absolute disaster that revealed complete incompetence at every level. Multiple bottles were delivered to wrong tables throughout the night, we were charged for both a Mocine Super Tuscan and Planeta Cerasuolo that we never received, and their sommelier violated the most basic wine service protocol. When serving a shared bottle, any trained professional knows to have one person taste and approve the wine, pour for all other guests, then fill the taster’s glass last. Instead, she had someone taste it, then immediately poured his glass first followed by others, demonstrating she had zero understanding of proper service. When we politely corrected these glaring errors, staff chose to gaslight us rather than acknowledge their obvious mistakes or offer any apology. The kitchen proved equally incompetent, sending out steak cooked well done instead of the requested medium rare, lobster scampi with frozen, gummy shrimp alongside warm pasta, and Caesar salad missing eggs. They couldn’t even provide enough plates for our party. It took two hours just to get water refilled, and after promising a complimentary birthday dessert, they charged us anyway.
While our server Jeanna was professional throughout this disaster, she’s wasted on an establishment that operates like an overpriced amateur hour production. The management is incompetent, the kitchen can’t execute basic dishes, and the service staff lacks fundamental hospitality training. For over $2,200, this was an embarrassing display of everything wrong with restaurants that charge premium prices while delivering bargain-bin execution. 677 Prime is a scam masquerading as fine dining. Avoid at all costs.
Cindy S
Fancy steak house, 1st time in restaurant where the menu book has lights when you opened it! Pretty cool, makes is easy to read in a dimmed lighting
We didn’t order steak but opt to several appetizer to try their menu. Started with lobster bisque, foie gras and octopus. All 3 were great flavors. Dinner was seared sea bass and Wagyu tartare bone marrow.
Sea bass was a tiny bit overcooked for me but it had a great crispy sear and delicious lobster topping. The tartare was mixed with marrow, I think the caper is a a bit overpowering, not the best tartare/marrow dish I’ve had.
But overall we had a very nice dinner.
… moreWe didn’t order steak but opt to several appetizer to try their menu. Started with lobster bisque, foie gras and octopus. All 3 were great flavors. Dinner was seared sea bass and Wagyu tartare bone marrow.
Sea bass was a tiny bit overcooked for me but it had a great crispy sear and delicious lobster topping. The tartare was mixed with marrow, I think the caper is a a bit overpowering, not the best tartare/marrow dish I’ve had.
But overall we had a very nice dinner.
Joanne Lajeunesse
This restaurant has been my go-to for years for special events or if I just haven’t been in awhile and would like a nice steak. Last night was disappointing to say the least. I ordered the petite filet cooked medium as I have there many times before. The steak came out well done. I sent it back and the next steak came out rare. I will say to this point I have never sent anything back at any restaurant even when I probably should have, but for $63 for a petite filet, I expect it to be done perfectly. At this point, my husbands dinner was going cold so I took what they brought out the second time as it was at least cooked enough that I could eat it. Aside from that, there was a fruit fly circling our table for most of the dinner. At the end of our dinner, our leftovers were presented to us in a bag similar to what you’d get for cheap Chinese takeout. The presentation was just poor. When you’re spending about $300 for 2 people to have dinner, I expect much better and at the very least the quality and attention to detail I have come to know there in previous years. I understand the ownership has changed since Angelo Mazzone was at the helm, and it definitely shows. Separately, I will say the service was excellent and did their best to remedy the situation. My husband and I also thought it comical that who we thought was the manager came up to our table and said “we are taking the carrots off your check for the inconvenience”.. we thought this was an interesting way to remedy the situation. Long story short, 677 needs to get back to what they were.
… more