Overview

Dinner Only

Hyde Park Prime Steakhouse serves fine aged steaks and chops, fresh seafood and chef specialties. Their chefs are prepare the best available aged steaks in a variety of classic and noveau styles, including Steak ala Oscar, Steak au Poivre, and Tournedos au Bleu. Whether you’re looking for steak or fish, you’ll find it at Hyde Park Prime Steakhouse!

Meet The Chef!



Chef, Matt Zoul.

Matt was born in Cleveland Ohio. He began working in the food business at the age of 16 as a kitchen utility worker at a local Mountain Jack’s Steakhouse. Within a couple of years, Matt was trained and promoted to Line Cook. The template for his career in the steakhouse segment of the restaurant industry had been cast.

Matt was soon afforded the opportunity to train for a senior culinary position at the new Carver’s Steak & Chops, under Mountain Jack’s company ownership.  After two years at Carver’s , Matt accepted a position with Hyde Park Restaurants ,  training under Master Chef Terry Hargis.

Chef Hargis and Matt both left Hyde Park in 2005 to manage the food operations at Shooters on the Water – Cleveland Flats.   In 2008, Matt returned to the Hyde Park Prime Steakhouse in Beachwood, OH, where he served as a  Sous Chef and ultimately as Executive Chef.

Matt has trained dozens of Chefs, Sous Chefs, Kitchen Managers and Cooks on the art of “high-heat steak broiling” for Hyde Park Restaurants. “When you’re broiling a steak like a Japanese Wagyu, which costs near fifty   bucks a pound  … there’s no room for error”, says Chef Matt .

In 2012 , Matt was appointed Executive Chef at the Hyde Park Prime Steakhouse in downtown Birmingham. Chef Zoul  says he loves the people of  Birmingham and the Detroit  area is now home.