Prism
Where the glow of the skyline meets the sizzle of prime cuts
Jazz Night
Elevated Vibes
Prism features a live Jazz Night with a trio of musicians playing every Friday night starting at 6pm.
The Royal Boil
Every Thursday
A crown-worthy seafood feast. Loaded with snow crab, mussels, shrimp, boiled egg, sausage, corn, and Yukon potatoes.
Choice of Cajun or New England style
Add an 8oz. lobster tail $40
Turf & Even More Surf
Every Sunday
Sink into a tender ribeye filet with zip sauce, a hand-packed lump crab cake with Key West mustard, buttery jumbo garlic shrimp—all bold, all unforgettable.
Tomahawk Ribeye
A cut above the rest.
Indulge in our signature 32oz Creekstone Farms Black Angus Tomahawk Ribeye and enjoy $25 in complimentary PENN Cash with your purchase.
Redeem PENN Cash at Hollywood Social Sun-Thurs 6pm to 12am or Fri-Sat 6pm to 2am.
Meet our Executive Chef
Architect of Flavor
Over 35 years of experience, Chef Richard John Simmons brings a masterful blend of classical training and modern luxury to Prism. His journey began in England, where he earned a Bachelor’s in Culinary Arts, establishing a foundation rooted in precision and heritage. He then expanded his global expertise with high-level refinement at Mövenpick’s flagship restaurant in Basel, Switzerland.
Before taking the helm at Prism, Chef Richard honed his craft at the highest level of international gastronomy. In 1997, he worked alongside legendary Marco Pierre White at The Oak Room in London’s Le Méridien, contributing to the kitchen's esteemed three-Michelin-star standard. Classically trained in French Haute Cuisine, Chef Richard’s philosophy remains elegantly grounded: "Good ingredients cooked with respect, letting the flavor speak for itself."
At Prism, his seasonal menus pair world-class European and French techniques with a touch of British heritage, offering Detroit diners an unforgettable balance of comfort and refined luxury. While he considers his greatest career achievement to be mentoring the next generation of culinary talent, outside the kitchen you can find him fishing or spinning records—bringing the same rhythm and passion to his 35-year DJ career as he does to every plate that leaves his kitchen.