New Restaurant in Burlingame

From The Chronicle's What's New column:

OPENING / Prime on the Avenue

The cuisine: The focus is prime rib, but the menu reads like a traditional steakhouse. Appetizers like beef carpaccio showcase Prime's filet mignon, and seafood is prevalent. Entrees are meat-heavy, served with sides such as Yorkshire pudding, potatoes, creamed corn or spinach and vegetables. For dessert, try chocolate mousse with Belgian chocolate sauce.

The team: Owner Salim Dahud, who ran the now-closed Tannour in San Francisco, has partnered with investors including Johnny Brattesani of Caesar's in North Beach. In the kitchen is Michael Nancovski, most recently the executive chef at Oakland's Lakeview Club.

The vibe: The former Gau Poang Chinese restaurant has been remodeled with burgundy tones, a full bar and a bronze-framed carving station.

Prime on the Avenue, 1425 Burlingame Ave. (near El Camino Real), Burlingame; (650) 344-7446. Dinner nightly. Full bar. Reservations and credit cards accepted. Appetizers, $7.50-$9, entrees, $17-$34, desserts, $5-$7.

Oh, and there was a bit of scandal surrounding the restaurant. From the San Mateo County Journal:

The prime rib restaurant gearing up to open on Burlingame Avenue changed its name on Dec. 1 from Burlingame Prime to Prime on the Avenue after lawsuit threats were made.

General Manager Salim Dahud said the change came after House of Prime Rib in San Francisco threatened to sue because they believe they have the exclusive right to Prime Rib in a company name. The House of Prime Rib was OK with Prime on the Avenue.

“We didn’t want to deal with that, we’d rather focus on getting things set up and the quality for our customers,” he said.

There was also a rumor Broadway Prime may also change its name for the same reason. But the ownership denied it and said they are keeping the name.

President of the Business Improvement District Ross Bruce said it isn’t uncommon when a similar business is opening up for the senior of the two to ask them to change the name. He said this is to help not confuse patrons but also so the new business does not capitalize on the established business.