Rudy’s Prime Steakhouse, a contemporary steakhouse located in downtown Clarkston, has opened at 9 S. Main Street in the historic Rudy’s Market building (halfway between I-75 and Dixie Highway).
Co-owned by industry veterans Robert Esshaki and Chris Thomas, Rudy’s Prime Steakhouse was designed by Birmingham-based Saroki Architecture and brought to life by Kelly Building & Development Company. The restaurant spans 4,500 square feet and can accommodate up to 132 guests.
“This new chapter represents a revitalization of this historic space, infusing it with fresh, innovative energy while honoring the rich legacy of Rudy’s Market,” says Esshaki.
Leading the team is general manager Jean-Baptiste Caillet, who’s resume includes managing such New York City restaurants as Balthazar and Harry’s.
“With 25 years of experience working in New York, I’ve learned that the key to creating an exceptional dining experience is not just about the food, but about the connection we make with our guests,” says Caillet.
He is joined by executive chef Josh Stockton, a metro Detroit native who helped open Gold Cash Gold in Detroit’s Corktown neighborhood, and worked at Daniel Boulud Brasserie in Las Vegas and Blackberry Farm in Tennessee. His most recent role wasdirector of culinary operations at the Daxton Hotel in downtown Birmingham.
“Rudy’s Prime isn’t your typical steakhouse; it’s a very chef-driven experience. We plan to incorporate seasonal ingredients wherever possible and bring more creativity and fun into every dish,” says Stockton. “What really excites me is bringing that extra level of detail to the table. It’s going to be a game changer, especially for the Clarkston area where people will really appreciate the care and thought we’re putting into every plate.”
The curated menu features Prime and Wagyu steaks, fresh seafood, crafted cocktails, and house-made desserts. Offerings include Prime filets, a dry-aged Prime Porterhouse from Allen Brothers, and Piedmontese Tomahawks from Fairway Packing Co. in Detroit’s Eastern Market.
Other selections include Wagyu meatballs, crab arancini, shrimp cocktail, Creekstone prime ribeye, double cut Duroc pork chop, Australian lamb chops, branzino, vodka pasta, artic salmon, and bone-in veal chop Milanese. Desserts include French silk pie, crème brûlée, carrot cake, and caramel apple bread pudding.
The hours of operation are Tuesday-Thursday, 4-10 p.m.; Friday-Saturday, 4-11 p.m.; and Sunday, 4-9 p.m. The restaurant is closed on Mondays.
Reservations can be made via OpenTable. For more information, visit rudysprimesteakhouse.com.
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