Prime After Dark announced its debut in March 2026, introducing a premium late-night steakhouse delivery concept designed to serve Miami and Miami Beach when restaurant delivery typically goes dark. Operating from 8 p.m. to 5 a.m., the after-hours offering delivers a range of elevated dishes—from approachable comfort classics to ultra-premium selections—bringing a restaurant-quality experience to late-night ordering.
Founded by hospitality and nightlife veterans Dennis Arakelian and Jordan Culpepper, the concept combines premium ingredients, thoughtful preparation and a versatile menu built for the reality of Miami life.
“In Miami, people don’t compromise on quality just because it’s late, but until now, there haven’t been any delivery options that actually reflect that,” said Arakelian in a statement. “Prime After Dark is thrilled to close that gap and deliver the experience this city already demands.”
Arakelian brings more than 20 years of experience operating, opening and scaling restaurants, nightlife concepts and VIP membership-driven hospitality programs across the United States, Asia-Pacific and Latin America, including leadership roles with TAO Group Hospitality, Noble33, Four Seasons and Dream Hotel Group, as well as ownership of New York City late-night institution LTD Pizza & Bar. Culpepper contributes more than a decade of luxury hospitality experience from groups including Groot Hospitality and Noble33, with a focus on guest experience and brand growth.
Prime After Dark’s chef-curated menu is designed to deliver a complete, restaurant-style dining experience, with clearly defined sections spanning cold and raw preparations, hot appetizers, salads, pastas, proteins, sides and desserts. Pricing is intentionally flexible, with everyday late-night comfort starting around $15 to items and packages up to $500 for a night of celebratory indulgence, allowing patrons to shape an experience that best fits their evening.
Appetizers and shareable plates range from indulgent options like the After Dark Caviar Service complete with Golden Osetra Caviar, chives and herbed creme fraiche to comforting classics like the Wagyu Cheesesteak Sliders or lighter, chilled dishes such as the Burrata and Tuna Tartare. Hot and cold components of each dish are packed separately to ensure crisp elements retain their texture and chilled items arrive properly cold, preserving balance and contrast upon arrival.
Salads arrive generously portioned and thoughtfully layered, with dressings presented on the side to maintain freshness. Highlights include the Black Truffle Wedge and The After Dark Caesar, which can be topped with à la carte proteins like New York strip steak, chicken, shrimp or lobster. Pasta dishes, including the Gnocchi Frito with Truffle Cacio e Pepe and 24-month parmesan and and the Spicy Rigatoni with Calabrian vodka and 24-month parmesan, with the option to add lobster, lean into richness and comfort, arriving warm with sauces and noodles maintaining their intended al dente texture. Additions of ricotta and truffle or a full burrata, which is available for any pasta, are packed separately to top at the table rather than risk blending in transit.
Proteins and larger-format dishes form the backbone of the menu, with an emphasis on steakhouse classics. Offerings include USDA Prime, American Wagyu and Japanese Wagyu cuts, each sliced to order, pre-rested and delivered in ventilated boxes that allow steam to escape so the meat maintains its intended doneness. Sauces such as chimichurri, truffle butter and house steak sauce are packaged separately alongside curated accompaniments, giving customers the same control and intention as a traditional steakhouse experience. Sides and shareables emphasize abundance and visual impact, such as the Mountain of Fries, presented overflowing from the box and customizable with additions like truffle, garlic aioli and layered sauces.
A signature element of the Prime After Dark concept is the Prime Luxe Boxes, bringing a sense of occasion to late-night dining. Ranging from $200-$500, these large-format boxes are curated to be shared between 2-4 people and feature Prime After Dark’s most premium offerings. Selections include a Sammich Sampler Box featuring the Wagyu Meatball, french dip, Millionaire BLT and Chicken Parm; a Wagyu Box featuring all cuts of Wagyu, mashed potatoes, grilled broccoli and mushrooms; Nug + Pearlz Box featuring prime tenders, bravas, crème fraiche, champagne mustard and osetra caviar; and The Golden Case which will rotate between 24 carat gold-crusted Wagyu tomahawks, colossal lobster, whole live crab and other super-premium surprise items, all giving patrons the ability to turn a late-night order into a centerpiece when the moment calls for it.
“Some nights call for restraint. Others call for excess,” said Culpepper. “We wanted a menu that makes room for both. You can order a great pasta and fries or go all out with wagyu, caviar and one of our Luxe Boxes. The choice is yours—even at 2 a.m.”
Behind the scenes, Prime After Dark prioritizes execution. Deliveries are instantly recognizable, arriving in premium, double-walled, moisture-controlled and temperature-managed black boxes. Dishes are packed using a system of interlocking boxes engineered to fit securely within the Prime After Dark delivery bag, preventing movement in transit and preserving presentation. What is on the inside is cared for, too, with ingredients across the menu reflecting a commitment to quality that elevates the experience. Prime After Dark works with exceptional local and responsibly sourced products, complemented by select internally imported ingredients, bringing a level of care and craftsmanship not previously available in Miami’s late-night delivery space.
To ensure repeat customers know they are appreciated, each order will include a dedicated VIP phone number for questions, direct ordering or special requests. Orders will initially be placed directly through Prime After Dark’s official website, with DoorDash, Uber Eats and Grubhub to follow. For more information, visit primeafterdark.com.
