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Address and Contact Information
Address: 8051 Leesburg Pike, Vienna, VA 22182
Phone: (703) 552-5110
Website: https://randysprime.com/
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Order and Reservations
Reservations: resy.com
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Randy’s Prime Seafood & Steaks | Great American Restaurants
Expect to find warm hospitality & elevated dining at Randy’s Prime featuring the freshest seafood, prime steaks & Snake River Wagyu.
Randy’s Prime Seafood & Steaks (@randysprime) – Instagram
3163 Followers, 1612 Following, 409 Posts – Randy’s Prime Seafood & Steaks (@randysprime) on Instagram: “Prime Seafood and Steaks, Exceptional Wine ✨ Join …
Book Your Randy’s Prime Seafood & Steaks Reservation … – Resy
All accompanied by the best wine list in the area. Randy’s Prime Seafood & Steaks. 8051 Leesburg Pike. Vienna, VA 22182.
Reviews
Jame Anderson
Fantastic dining experience. Our sever was excellent and very attentive. The atmosphere was excellent and upscale. The complementary bread basket had amazing croissants! The issue was my specific dish, the steak was not cooked all that well. Flavor was still good though.
… moreAdam
Great value! Their Tomahawk is an 80/100 for quality, but a 90 considering the price. The Seafood Tower is a mixed bag for quality and freshness: the black mussels are cooked perfectly, but the oysters they chose were super salty, which I don’t think most people would like. Cold water oysters would be way better, I think. The Maine lobster is pretty small. The wine list is extensive and professional, a great spot for company gatherings or dates. The pre-meal bread, especially the croissant, is one of the best five I’ve ever had, even compared to top professional bakeries.
… moreJ L
The ambiance, service, and cuisine here are nothing short of exceptional; a rare combination that feels both elevated and warmly unpretentious. From the moment I stepped inside, it was clear that this establishment understands not only how to deliver a fine dining experience, but also how to make a guest feel genuinely welcomed.
It was my first visit, and what initially drew me in was their offering of the ribeye cap, a cut so prized and elusive that few restaurants bother with it, given its small yield and high cost. That alone was enough to pique my curiosity and, ultimately, win me over.
We began with the Lobster Bisque ($19), which we decided to share. The staff graciously divided it into two bowls, an understated gesture that spoke volumes about their attentiveness. The portion is generous enough for two, though the bisque’s velvety texture and rich, balanced flavor could easily tempt you to keep it all to yourself. I exercised restraint, saving room for what was to come.
Next arrived the Pressed Spicy Tuna Sushi ($24), a layered presentation of Ahi tuna, avocado, sushi rice, spicy tuna, and Unagi sauce. I’ll admit, I didn’t expect much beyond a pleasant starter, but it turned out to be one of the evening’s surprises. The textures were perfectly calibrated, and each bite offered a clean yet lingering finish of spice and sweetness.
Then came the stars of the night:
the Award-Winning Snake River Farms® American Wagyu Filet Mignon (6 oz, $69) and the Wagyu Ribeye Cap (5 oz, $66). Both were cooked to a flawless medium rare. I added a touch of Béarnaise ($4), not because it needed it, but because sometimes indulgence calls for ceremony. While I firmly believe a truly great steak should stand on its own, the Béarnaise brought a subtle richness that elevated each bite.
The Ribeye Cap, however, was a revelation. Rarely seen on DMV menus, this cut was so tender it could be cut with a spoon, meltingly soft, intensely flavorful, and perfectly seared. Though I found myself wishing for a slightly larger portion (I’ve seen 8-10 oz elsewhere), the quality was beyond reproach. The leftover Béarnaise even found new life the next day, drizzled over asparagus and salmon, a small luxury worth noting before letting any of it go to waste.
Dessert was a pass for us this time, though it’s worth mentioning that the carrot and chocolate cakes are showstoppers. Portions are generous, I think a quarter of a cake, ample enough for three or four guests and by all appearances, they were met with unanimous approval from neighboring tables.
All in all, the experience was superb from start to finish refined without pretense, indulgent without excess. I’ll certainly return the next time I’m in the area, and I recommend booking ahead through OpenTable or Resy.
A restaurant that not only honors its ingredients but also its guests,this is the kind of dining that reminds you why eating out can still feel truly special.
… moreIt was my first visit, and what initially drew me in was their offering of the ribeye cap, a cut so prized and elusive that few restaurants bother with it, given its small yield and high cost. That alone was enough to pique my curiosity and, ultimately, win me over.
We began with the Lobster Bisque ($19), which we decided to share. The staff graciously divided it into two bowls, an understated gesture that spoke volumes about their attentiveness. The portion is generous enough for two, though the bisque’s velvety texture and rich, balanced flavor could easily tempt you to keep it all to yourself. I exercised restraint, saving room for what was to come.
Next arrived the Pressed Spicy Tuna Sushi ($24), a layered presentation of Ahi tuna, avocado, sushi rice, spicy tuna, and Unagi sauce. I’ll admit, I didn’t expect much beyond a pleasant starter, but it turned out to be one of the evening’s surprises. The textures were perfectly calibrated, and each bite offered a clean yet lingering finish of spice and sweetness.
Then came the stars of the night:
the Award-Winning Snake River Farms® American Wagyu Filet Mignon (6 oz, $69) and the Wagyu Ribeye Cap (5 oz, $66). Both were cooked to a flawless medium rare. I added a touch of Béarnaise ($4), not because it needed it, but because sometimes indulgence calls for ceremony. While I firmly believe a truly great steak should stand on its own, the Béarnaise brought a subtle richness that elevated each bite.
The Ribeye Cap, however, was a revelation. Rarely seen on DMV menus, this cut was so tender it could be cut with a spoon, meltingly soft, intensely flavorful, and perfectly seared. Though I found myself wishing for a slightly larger portion (I’ve seen 8-10 oz elsewhere), the quality was beyond reproach. The leftover Béarnaise even found new life the next day, drizzled over asparagus and salmon, a small luxury worth noting before letting any of it go to waste.
Dessert was a pass for us this time, though it’s worth mentioning that the carrot and chocolate cakes are showstoppers. Portions are generous, I think a quarter of a cake, ample enough for three or four guests and by all appearances, they were met with unanimous approval from neighboring tables.
All in all, the experience was superb from start to finish refined without pretense, indulgent without excess. I’ll certainly return the next time I’m in the area, and I recommend booking ahead through OpenTable or Resy.
A restaurant that not only honors its ingredients but also its guests,this is the kind of dining that reminds you why eating out can still feel truly special.
Huyen Le
The steak was the most tender I’ve ever tried. The lobster bisque and mussels for starters were excellent too. Although the bisque in MA was a bit better. The atmosphere was serene, unlike Texas Roadhouse. A great place to celebrate something special. They even surprised us with a piece of cake for a birthday celebration! My only complaint was some of the dishes are a la cart, so you have to order separately. The asparagus side dish was good, but even for a high end place like this, three stalks is a bit frugal for $15.
… moreA Schlesinger
Fresh, delectable intro to our meal – a warm, buttery croissant and sourdough bread with whipped butter. Then we moved on to Caesar’s salad and a Beet salad (highly recommend; the flavors are very complementary).
The Miso Sea Bass and Branzino were tender, with distinct flavor profiles. The Branzino was flavored with savory Mediterranean notes while the sea bass presented pleasant umami. Last but not least, the carrot cake, which could easily serve 3 to 4 people, is extremely moist.
For tea lovers, I recommend their cinnamon tea! It contains 3 types of cinnamon; it holds its own.
… moreThe Miso Sea Bass and Branzino were tender, with distinct flavor profiles. The Branzino was flavored with savory Mediterranean notes while the sea bass presented pleasant umami. Last but not least, the carrot cake, which could easily serve 3 to 4 people, is extremely moist.
For tea lovers, I recommend their cinnamon tea! It contains 3 types of cinnamon; it holds its own.
David Willmore
Went here for a family member’s birthday on a Tuesday night. It was busy and loud, it was hard to have a conversation with other people at the table.
We ordered a variety of appetizers and sides; the only one that I would really recommend is the brussel sprouts. The calamari was very bland, with the flavor coming almost exclusively from the pesto, and the fries were droopy and lukewarm.
When the main courses were brought out, several were the wrong dish entirely and multiple were served to the wrong person. The server was argumentative about the mistakes, trying to convince us that the 16oz ribeye was actually a Wagyu filet. Several of the steaks had literal chunks of salt on them, way over seasoned. When people in our party mentioned this to our server he just responded “okay” and could not have cared less.
The desserts were good, but massive and very rich.
Overall poor service and food quality (especially the steaks), which is really inexcusable for for $50+ per person entrees.
… moreWe ordered a variety of appetizers and sides; the only one that I would really recommend is the brussel sprouts. The calamari was very bland, with the flavor coming almost exclusively from the pesto, and the fries were droopy and lukewarm.
When the main courses were brought out, several were the wrong dish entirely and multiple were served to the wrong person. The server was argumentative about the mistakes, trying to convince us that the 16oz ribeye was actually a Wagyu filet. Several of the steaks had literal chunks of salt on them, way over seasoned. When people in our party mentioned this to our server he just responded “okay” and could not have cared less.
The desserts were good, but massive and very rich.
Overall poor service and food quality (especially the steaks), which is really inexcusable for for $50+ per person entrees.
Munjin
We had a wonderful dining experience at Randy’s! ✨ The restaurant has an elegant antique-style interior that feels both classy and cozy. The food quality was excellent, beautifully presented, and every dish tasted fresh and flavorful. It’s also a great place for taking photos — everything looks refined and elegant inside. Perfect for a birthday celebration or a small gathering, since the atmosphere is calm and upscale. Highly recommend!
… moreOug Dubya
Very much enjoyed the Waygu cheese burger while sitting at the bar. Great atmosphere and superb bar tenders.
Parking garage is free.
Happy hour prices were outstanding and the crowd is also friendly and talkative. At the bar “golf course” casual is fine and I did see two people in shorts and TShirts so dress code isn’t strict.
Will return for the bar experience or a fine dining experience with a special other.
… moreParking garage is free.
Happy hour prices were outstanding and the crowd is also friendly and talkative. At the bar “golf course” casual is fine and I did see two people in shorts and TShirts so dress code isn’t strict.
Will return for the bar experience or a fine dining experience with a special other.
D S
Excellent experience from start to finish. My wife and I were treated like welcomed and honored guests. Food was great with generous portions, and Micah was top shelf. We’ll be back! Five stars
… moreneda paydar
Excellent service and great food. I especially liked the plush velvet chairs and vintage artwork, which added a touch of elegance to the dining experience. My favorite part was their make-your-own ice cream sundae. If you love ice cream, you have to try it!
… more