Enough swank to make the Rat Pack proud

Say hello to the quintessential American steakhouse where modern glamour, impeccable service and amazing food (but of course!) come together to transform your evening into a special occasion. This synergy of substance and style is as apparent in the restaurant’s design as it is in the delectable platters dispatched via the open kitchen. From the dramatic floor-to-ceiling glass wine display flanking the sleek bar to the intimately curved banquettes in the dining room, BR Prime exudes a contemporary sophistication that manages to be both welcoming and refined.

Hours of Operation

Tue - Sat 5:30 PM - 10:00 PM


Information 1.888.750.7111

Dress Code

From smart-casual to the "nines"



* Thoroughly cooking foods of animal origin reduces the risk of food borne illness.Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

Meet the Chef

Executive Chef Jason Carlisle

As head chef of Beau Rivage’s signature steakhouse, Jason Carlisle directs kitchen staff in ensuring only the finest cuts of steak and freshest seafood are prepared at the Forbes Recommended, Wine Spectator and AAA Four Diamond award-winning establishment. With nearly 20 years of chef experience, Carlisle joined Beau Rivage in September 2015.

Carlisle grew up in Sparta, Wisconsin, on a cattle ranch, where the land provided the bulk of the family’s meals. He fondly remembers working on the farm with his brothers and helping tend to his mother’s vegetable garden. A culinary career came naturally to Carlisle, who was classically trained in Madison, Wisconsin, before moving to the Mississippi Gulf Coast.

Carlisle was sous chef at Grand Casino in Biloxi before quickly moving to chef de cuisine at the casino’s steak and seafood restaurants. After Hurricane Katrina, Carlisle moved to Lake Tahoe, where his creations garnered attention in regional and travel magazines. In 2007, he jumped on the opportunity to return to Biloxi when Caesars Entertainment promoted him to executive chef.  He achieved multiple gold medal wins at the Southern Gaming Summit competition, had many signature items featured in The Seven Stars Cookbook and was named Best Chef of the Mississippi Gulf Coast by Southern Breeze magazine.

Carlisle says his farm upbringing remains influential to his style. “Because I grew up raising cattle and eating what was grown on our land, it instilled a desire to create dishes that are locally sourced, grounded in fresh ingredients and please the palate,” Carlisle says. Chef Carlisle’s knowledge and expertise of beef are equally matched by his love of seafood. His favorite food to prepare is fresh Gulf seafood and looks forward to every service at BR Prime.

Award of Excellence 2017
Wine Spectator


The casino floor

Walking Directions

From the Hotel Front Desk

Walk past The Buffet on the left and Accents on the right and onto the casino floor. Follow the wide middle aisle through table games to High Limits and take a left at High Limits. Follow the pathway to BR Prime, located next to Smoke-Free Slots.

From the Parking Garage

Exit from the parking garage elevators and take a right through the glass doors onto The Shopping Promenade. Continue on The Promenade to the Hotel Lobby. Take a right from the lobby past The Jewelry Box and onto the casino floor. Follow the middle aisle to High Limits and take a left at High Limits to BR Prime.

Hours of Operation

Mon, Sun Closed
Tue - Sat 5:30 PM - 10:00 PM


Opens daily except Sunday & Monday 5:00pm

Executive Chef

James Balster


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Unfortunately, no seats are available. Please select another time or call 888.952.2582.


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Unfortunately, no seats are available. Please select another time or call 888.952.2582.


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